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+ servings

Tasty Southern Deviled Eggs

Want to impress everyone with your southern deviled eggs? Then this is the deviled egg recipe for you because it uses homemade mayo and sweet relish. Deviled eggs are a southern favorite, so make this recipe for your next gathering.
5 from 9 votes
Cook Time 10 mins
Total Time 30 mins
Course Breakfast, dinner, lunch, Side Dish
Cuisine American
Servings 6 people

Equipment

  • food processor

Ingredients
  

Herb Mayonnaise

  • 4 egg yolks* at room temperature
  • 2 tbsp Provence herbs 
  • 1 tsp kosher salt
  • 1 tsp lemon juice
  • 1 tsp dijon mustard
  • 1 tbsp water
  • 3/4 cup canola oil

Deviled Egg

  • 6 hard boiled eggs
  • 2 tbsp herb mayonnaise
  • 2 tbsp sweet relish
  • ¼ tsp fresh black pepper
  • 1 tbsp paprika garnish (optional)

Instructions
 

Herb Mayonnaise

  • Using the food processor with blade attachment on low power, process the egg yolks and herbs for 1 minute. Next, add salt, mustard, lemon juice, and water for 30 seconds.
    4 egg yolks* at room temperature, 2 tbsp Provence herbs , 1 tsp kosher salt, 1 tsp lemon juice, 1 tsp dijon mustard, 1 tbsp water
  • With the food processor still on low, add the oil through the processor’s hole in the pusher until all oil is incorporated and the herb mayonnaise is emulsified and has a solid structure
    3/4 cup canola oil
  • Scrape down sides and make sure herbs are incorporated in the mayo.

Deviled Eggs

  • Peel hard-boiled eggs and slice lengthwise
    6 hard boiled eggs
  • Add egg yolks to a separate bowl. With a fork, mash the egg yolks until there are no more large chunks
  • Add herb mayonnaise, relish, and pepper to mashed eggs yolks. Mix until all ingredients are incorporated.
    2 tbsp herb mayonnaise, ¼ tsp fresh black pepper, 2 tbsp sweet relish
  • With a small spoon, spoon the egg yolk mixture into egg whites. 
  • Lightly dust deviled eggs with paprika. (optional)
    1 tbsp paprika garnish (optional)
  •  Serve or refrigerate until ready to serve.

Notes

Raw egg warning: Caution is suggested in consuming raw and lightly
cooked eggs due to the slight risk of salmonella or other food-borne
illness. To reduce this risk, we recommend you use only fresh, properly
refrigerated, clean, grade A or AA eggs with intact shells, and avoid
contact between the yolks or whites and the she
Keyword brunch recipes, egg recipes, holiday recipes, mayonnaise
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