Traditional Southern Deviled Eggs (Paula Deen)

I hate eggs in any way shape or form, but I must say I was pleasantly surprised how good this recipe actually is. It’s just perfect and doesn’t taste “eggy”! I normally don’t have lot of takers for deviled eggs and I hate for them to go to waste, but I snapped this picture as quickly as I could before all the eggs were gone. 

If you like deviled eggs I highly recommend this recipe. I received a ton of compliments on just how great they were!

  • 7 large eggs, hard boiled and peeled
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon prepared mustard
  • Salt and pepper, for taste
  • Paprika, for garnishing
  • Sweet gherkin pickles sliced, for garnishing
  • Pimentos, for garnishing


  1. Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
  2. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste. Cream until extra smooth
  3. Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.

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