Traditional Southern Deviled Eggs

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Some southerns add a splash of apple cider vinegar and just a pinch of sugar to get that just right balance. Many southern cooks finely chop up one half white egg and add to mix to make 'just a little more' stuffing for overstuffed eggs.

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I'm from N.C. and this is the same recipe that my mom taught me to make 50 years ago. Live in Pa now and all the family love it!!!

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Followed the recipe exactly, and these deviled eggs were a great basic recipe! It was not too sweet, but I used a locally made organic relish and really squeezed the juice out. Deviled eggs are really just so delicious with so many possibilities, and these eggs are a great foundation recipe!

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I can never get mine "just like moms" but this recipe is great. I didn't think it was too sweet, like someone had commented. I actually added more relish because I love that taste!!

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Fab!!! No other way to have them!!! We only have them once in a while so why add to a perfect recipe!!!!

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Yummy, no need to say more!!!!!

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I'm sorry, but how could you give this recipe one star after you were the one that made the mistake of mixing those three ingredients to add to egg...? Please try it over, it's really quite good! You can't make mayo with Miracle Whip, Crisco and oil.

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MMM...MMM..MMMMMMM

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Paula sure knows how to display things. I don't like the sweet ones, I like the very tart ones, so I don't use the relish, use more mustard and less mayonnaise. Then I add 1/2 a teaspoon (for 6 eggs of white vinegar. I also don't use black pepper since a light dusting of red cayenne pepper is hidden by the topping of the red paprika.

But the real reason of my post is how to do it so it isn't messy and you can make it fancy. IOW, easier, cleaner and a little more fancy.

You simply get a disposable Ziploc sandwich bag and fill the bottom with the yellow mix. Then zip it up and kneed the mix to one corner. Then snip the corner off... always snip less than you think since the hole will dispense more than you would think. Then simply squeeze it like cake icing into the egg whites. Even those egg whites that holds a little water doesn't give a problem as you squeeze filling into the cups. This beats the spoon method hands down and I think significantly faster.

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Made these for Easter and I, too, used the peas under the eggs to keep them in place as Paula did on her show. Pretty good idea (I thought but as in Clementine25's case, the peas stuck to the bottom of the eggs!! It surely WAS messy to remove those peas in order to serve the dish. I had to announce to my guests to keep an eye out for stray peas! The egss themselves were quite tasty!!