Traditional Southern Deviled Eggs

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This is the way I have always made deviled eggs but years ago I made a mistake and put chile powder on the top instead of paprika and have continued with the chile powder. My family always reminds me be sure to garnish with chili powder. Try it-you'll like it..........from Palm Harbor, Florida

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This is my first time making deviled eggs ever!! I left ou t pimentos, and dill, but absolutely delicious!

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I have been making these eggs for 2 years now for every holiday. And every holiday I get wonderful comments! Everyone LOVES these eggs. Never is there any leftover! Please make these eggs!! Wonderful recipe! Just make sure, to use the 7th egg IN the mix! Mash it up with a fork into the mayo and mustard mix!! It makes a world of difference! Enjoy!!!

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sweet pickle tasted so much better than dill ones i had had before.

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It was pretty good. I don't like sweet pickle so I omitted that. I only had deli mustard (and I hate mustard so I only put a squirt of that. I tasted the mixture and seemed to need a little more sweetness. I added 2-3 pinches of sugar and mixed the paprika in the mixture as well as garnished it. I also added a pinch of red pepper flakes and used plenty of black pepper. I served it to my family and they seemed to like it. If I stuck to the recipe, they probably would have liked it more because they love sweet pickle.

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Paula, your recipe is like mine. And I love mine. At least, I did until I went to my daughter's home for my grandson's and son-in-law's birthday. She did not have the regular prepared mustard. So we experimented with the brown spicy mustard! Wow!! We could not make enough!! The kids parried with the adults trying to get "just one more". Since then, I have tried the spicy mustard in my potato salad too(we like mustard potato salad with just a tad of mayo. My husband, a picky eater, loved it.

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This is a real crowd pleaser and tastes perfect I add just a little bit more sweet pickle relish for my preference but the recipe is awesome the way it is.

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Deviled eggs in the south are usually among a staple for any bar b`que. At least in Louisiana where I'm from. Like most Southern foods and tastes, every dish is different by an ingredient or two and depending on who's grandmother, elder Aunt or relatative and where they might live. Deviled eggs bares no exception. However basic, key ingredients in the filling most likely consist of mayonaise, a bit of mustard to taste, and a pickle relish. Which ever you chose, sweet or dill is a matter of taste. Same goes for a mayonaise or a salad dressing. I have tasted many versions over the years from different folks, both from southerners and northerners. Some were wonderful, some...should have been left as boiled eggs ! As a typical easy deviled egg this one is it ! Simple ingredients, quick preparation and most of all....ITS GOOD !!

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With two exceptions, this is a lot like my mom's (and now "my" recipe. We use the juice from the sweet pickles or relish so there's nothing crunchy in the egg --you just have to add a little at a time and make sure the mix doesn't get runny. Normally don't use mustard but did add a little once and it's a fun way to make them. This is a yummy recipe that doesn't need jazzing up.

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I made these eggs for my birthday party last weekend (I didn't realize how long it would take to multiply this recipe by 10...sheesh! and the eggs got rave reviews. I watched the video and took Paula's suggestion of resting the eggs on a bed of split peas so they wouldn't slide around on the plate. That is a cute, but horrible idea. The cooked egg whites have a slight bit of moisture on them that begs split peas to stick to them. Invest in a deviled egg plate, people. No one wants to flick dried peas off the bottom of their deviled egg before they eat it.