Traditional Southern Deviled Eggs

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simple and tasty,paula makes it easy for us.not everyone can afford expensive ingredients like truffles and saffron..we love paula and rachel...thanx paula, from a workin single dad...

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I have eaten deviled eggs, prepared just this way, all of my life and I'm from New England. I'm not sure that Paula realizes that we have many of these recipes in other parts of the country as well and they are often the same of quite similar. She often indicates in the titles of many of her recipes that that they are "Southern" and I've eaten many of them all my life, up here in Massachusetts! Who knows where they originated! :-

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great traditional recipe. i liked the idea she gave on the show to drain the liquid off the relish this makes for a much thicker filling. thanks paula

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I used this recipe for christmas. I used the egglands best already hard boiled eggs to make it supper simple. It was a hit.

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This is a very basic recipe. It's easy and delicious, but I would suggest doing something else to it.

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This recipe was so easy and comes out great with the pickles.Make them every holiday

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I just finished making Paula Deans recipe on deviled eggs.. they came out wonderful..

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Taste just like the one's my grandmother and mother used to make when I was a little girl. Thanks Paula.

Paige
Arlington

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Dear Mrs. Paula, Thank you for this wonderful recipe. It tastes just like southern deviled eggs should-not too fancy or complicated. I added a little more juice from my pickle relish to make it a little more tangy and then used a freezer bag with a corner cut off to pipe it into the eggs (I am so messy with the yolks otherwise.

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Wonderful flavor for such few ingredients.