Traditional Southern Deviled Eggs

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As a reformed Yankee, I never could develop a taste for sweet deviled eggs. Dill relish, chopped olives anything savory is great or just plain mayo and mustard is good. I love Paula to death and love most of her recipes but this one just doesn't do it for me.

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I made this recipe for a friend who was from Savannah originally, re-located to So. California, & was "returning home". I knew it was a Southern Tradition to make Deviled Eggs for most pot lucks so I made it for her as a farewell brunch. My family raided the eggs so I ended up making another batch and have been making them ever since. will serve for our 4th of July get together.

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I've always made my deviled eggs this way, but I kick it up a little by adding just the tiniest dab of horseradish - yummmmm.

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I have been making deviled eggs for over 55+ years, these are very good if I have to say so myself and very easy to prepare.

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i love deviled eggs so i am easy to please. only issue with this is that its a little bland.

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quick easy & just like Mom made! And low in Carbs!

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I know that the South is known for great down-home cooking (I'm from TN, but Paula Deen's deviled egg recipe is awesome!
I've had other deviled eggs, but they were always so dry & pasty. Paula's recipe will have you wondering why you didn't make more than what you did when they're all gone!
Thanks, Paula!!!

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Absolutely perfect! So simple to make and so heavenly to eat! I used fat free mayo and it was great, for those who are looking to keep their girlish figure!

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I like deviled eggs with mayo, mustard, garlic powder, not with sweet pickle relish. Paprika for decoration is fine.

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These are very good, but could be perfect if they had a little onion powder in them. I like to decorate mine with sliced black olives, and green onion, along with the paprika. But, these are good, I just like the onion powder.