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