Southern Deviled Eggs With Sweet Pickles
Southern-style deviled eggs recipe with sweet pickles adds tangy, crunchy flavor—perfect for potlucks, picnics, and family gatherings.
Servings 6
Calories 116kcal
Useful Equipment:
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 ½ teaspoons yellow mustard
- 2 dashes hot sauce I prefer Cholula
- ¼ teaspoon garlic powder
- 2 tablespoons sweet pickles minced
- Salt and freshly cracked black pepper to taste
- Paprika for garnish (optional)
Instructions
Easy Peel Hard-Boiled Eggs
- Bring about 1 inch of water to a boil in a medium-sized saucepan with a tight-fitting lid. Add the eggs to a steamer basket or submerge the eggs into the water. It’s ok if they are partially submerged. Cover the pot with a lid and reduce the heat to medium. Cook the eggs for 13-15 minutes. Once cooked, place the eggs in an ice batch until they have cooled completely.
- Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolk and place them in a small bowl.
The Egg Yolk Mixture
- Use a fork to mash up the yolks. Add the mayo, mustard, hot sauce, and garlic powder. Mix until smooth. Stir in the pickles—season with salt and pepper to taste.
Assemble The Eggs
- Spoon the yolk mixture into the eggs or spoon it into a zip-top bag and make a piping bag by cutting out a corner. Spoon or pipe the mixture back into the whites, evenly distributing the filling among the egg whites. Garnish with paprika, if desired.
Notes
Smelly Eggs: To help prevent the sulfur smell, try not to overcook the eggs, and cool them quickly by running cold water over them right after cooking. Adding a few teaspoons of white vinegar to the boiling water can also help.
Easy Peel Eggs: Place cold eggs from the refrigerator into the boiling water. This will set the whites so they do not fuse to the shell, making them really easy to peel.
Prep Ahead: The eggs can be cooked and stored in the shell until ready to serve. If needed sooner, you can prepare the yolk filling and whites separately a day or two in advance, but assemble just before serving for the best texture.
Storage: Store any leftover deviled eggs in an airtight container in the refrigerator. They are best consumed within two days to maintain freshness.
Too Thick or Too Thin: If your filling is too runny, it will slip off the egg white. To fix this issue, gradually add more yolk or a small amount of mayonnaise until the desired consistency is achieved. The yolk mixture may have a lumpy texture if it is too thick. Pour about ½ teaspoon of pickle juice (more or less) until you get the desired consistency.
Sweet Pickle Relish: Isn’t this just sweet pickle relish? Not really. Relish is chopped sweet pickles with an assortment of flavorings. Use caution and use a relish you are familiar with.
Nutrition
Calories: 116kcal | Carbohydrates: 2g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 167mg | Sodium: 144mg | Potassium: 70mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 281IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 1mg
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