Recipe: Classic Southern Deviled Eggs

By Stacey LittleSouthern Bite

I just love deviled eggs, but for whatever reason, I don’t make them very often. But when Easter rolls around, it’s always the perfect way to use those leftover colorful eggs.

You know, recipes like this are funny because everyone has their own way of making them. Oddly enough, every recipe I’ve seen and all the eggs I’ve seen that other people have made have paprika on them as a garnish, but I never once saw my mom make deviled eggs with paprika. Not once.

Now, I always say that the way your mama did it was the right way, so I’m showing them both ways here – some with paprika and some without.The other thing I like in mine that’s a little different is that I prefer dill relish to the much more popular sweet relish. This recipe works with both, but I’ve just never been a huge fan of sweet relish. In fact, when I was a kid, mom would make potato salad for me separately and chop up dill pickles in it rather than sweet ones like everyone else’s. Wasn’t she sweet to do that?

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