Traditional Southern Deviled Eggs

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I tripled the recipe for a Father's Day picnic and they were great!

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I made these for Easter, doubled the batch, and they were gone in hours! I am not much of a deviled-egg fan but I even enjoyed these. Delicious!

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I haven't even made this yet and its almost exactly what my 86-year-old grandmother from North Carolina makes. I am boiling the eggs RIGHT NOW and I can almost taste them. I'm so glad Paula sticks to more traditional style cooking because I searched out deviled eggs and everyone else seems to think they have to be fancy-schmanchy. I would twist this recipe by adding a little green onion to the top and maybe sometimes making it with dill pickles or olives if I wanted tangy instead of sweet, but for this California (Southern-raised girl, this recipe is TOPS!! Thanks Paula for writing down what we all know in our heads and hearts!!!

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This a an easy and delicious recipe for deviled eggs that look impressive when bringing to a party. I usually am concerned about savory foods tasting too sweet but I think this is just right. The pimiento on top adds the little tang the eggs need. Irecently brought them to a work party and got a lot of compliments. Now, I am making them for a cookout. Thanks Paula!

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The moment I put these out on the table as an appetizer they were gone minutes later. My family loved these, especially the teenagers! Next time I'll double the recipe. Thank you, Paula! :

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The best in tradition...every bite of these delicious eggs keeps me reminiscing about the days growing up in the south! Thanks for an egg-cellent recipe!

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I agree with some who think these could use a bit more tang or hot. The sweet pickle relish is too sweet if you're not from the south. Horseradish, olives, or capers did the trick for us. Still, a great recipe.

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As a native "eastern shoreman" we always had easy access to seafood. My parents owned a crab processing plant so my mother was always coming up with ways to prepare MD Blue Crabs. She makes hers the same way, but when she used the crab meat she would omit the relish and pepper and salt and mix in crab and Old Bay Seasoning. She would also sprinkle this seasoning on top. It was a BIG hit! A seafood carry out back home even asked for the recipe and has them listed on their menu! You and Bubba need to try this Paula!

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Thank you Paula for this great recipe. I made this for work and they loved it. Great eggs :

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I do not use pickle relish in my receipie, but evrything else is great. Small but great tip for having enough filling is to mix the eggs in a mixer and place a tablespoon of butter in with the eggs. It makes the filling light and fluffy and gives it a great taste.