Recipe: Yummy Southern Style Thanksgiving Deviled Eggs!

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Southern Style Thanksgiving Deviled Eggs!. Looking for recipes from world-class chefs that will impress family, friends or guests? Get access to daily recipes, tips, product recommendations & so much more! Deviled eggs are the fun Thanksgiving appetizer your gathering has been missing..

Southern Style Thanksgiving Deviled Eggs! We use lots of mayo (Hellman's), dry mustard, salt & pepper and a few years ago I learned to add a little horseradish. Top the filled eggs with a generous dash of paprika for color. We always have deviled eggs on Thanksgiving, Easter and with any kind of barbecue. You can cook Southern Style Thanksgiving Deviled Eggs! using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Southern Style Thanksgiving Deviled Eggs!

  1. It’s 1 of Boiled eggs (how much ever are required, I used 9).
  2. Prepare 1 tbsp of Wickles Relish.
  3. It’s 1 tbsp of mayonnaise.
  4. It’s 1/2 tbsp of yellow mustard.
  5. You need 1 of paprika.
  6. It’s of salt and pepper.

Caution: Deviled eggs may be habit-forming! The filling for Southern-style deviled eggs is nothing more than egg yolks, mayonnaise (Duke's if you can find it), mustard, and sweet pickle relish. Use a fork to mash these ingredients together until the filling is completely smooth. Cut hard boiled eggs into halves, separate the yolks in a bowl and arrange the eggs in a plate.

Southern Style Thanksgiving Deviled Eggs! step by step

  1. Cut hard boiled eggs into halves, separate the yolks in a bowl and arrange the eggs in a plate..
  2. With a fork mash the yolks and add the relish, mayonnaise and mustard to the yolks, forming a creamy paste. I used nine eggs in this recipe and all the ingredients were added accordingly. Increase the quantity of relish, mayonnaise and mustard if using more eggs..
  3. Add salt and pepper, to taste, to the yolks..
  4. Add a dollop of the yolk mixture to each egg and sprinkle some paprika on each egg. Delicious Thanksgiving deviled eggs are ready!.

With a fork mash the yolks and add the relish, mayonnaise and mustard to the yolks, forming a creamy paste. I used nine eggs in this recipe and all the ingredients were added accordingly. Allow eggs to cool and cut in half. Spoon the yoke into a bowl. Add light salt and pepper to taste.

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