Southern Style Deviled Eggs

Southern Style Deviled Eggs

These ain’t your average deviled eggs. I mix the yolks with sweet pickle relish, a little Dijon, plenty of Blue Plate mayo, and hit it with some AP seasoning. Then top ‘em with crispy bacon, fresh chives, and a little Cajun seasoning for some kick.

Author

Malcom Reed

Ingredients

• 6 hard-boiled eggs
• 3 tablespoons sweet pickle relish (sweet & spicy relish recommended)
• 1 tablespoon Dijon mustard
• 2–3 tablespoons Blue Plate mayonnaise (adjust for desired creaminess)
• Killer Hogs AP Seasoning (or salt, pepper, and garlic powder to taste)
• Crumbled cooked bacon, for garnish
• Fresh chives, chopped, for garnish
• King Craw Cajun Seasoning, for a spicy kick (optional)

Directions

1. Peel and slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a mixing bowl.
2. Mash the yolks with a fork until smooth. Add the relish, Dijon mustard, and mayonnaise. Stir until creamy and well combined.
3. Season the mixture with AP Seasoning (or salt, pepper, and garlic) to taste.
4. Spoon or pipe the filling back into the egg whites.
5. Garnish with crispy bacon and chopped chives. For a little extra heat, sprinkle lightly with Cajun seasoning.
6. Chill until ready to serve and enjoy!