Southern Sweet Deviled Eggs

Name: Southern Sweet Deviled Eggs
Total time: 1800 s
Yield: 24 servings
Cuisine: American
Ingredients: Dozen Eggs; 2 tbsp Mayonnaise; 3 tbsp Sweet Relish; 1 tbsp Sugar; 1/2 tsp Salt; 1/4 tsp Celery Seed; 1/8 tsp Mustard Powder; Paprika

Derek Reese @derekwatsonreese

Washington

The perfect southern-style sweet deviled eggs, guaranteed to bedevil any guest and ensnare the tastebuds. Serve side-by-side with my savory northeastern bacon deviled eggs for the most delicious sweet and savory combo.

Derek Reese @derekwatsonreese

Saved

Ingredients

30min

24 servings

DozenEggs
2 tbspMayonnaise
3 tbspSweet Relish
1 tbspSugar
1/2 tspSalt
1/4 tspCelery Seed
1/8 tspMustard Powder
Paprika

Saved

Steps

30min

1

Place the eggs in a large pot. Fill with water. Set a timer for 20 minutes. Heat the eggs on high up to a boil then turn off the heat.
2

After the timer is up, add ice to the eggs until the ice stops dissolving immediately.
3

Put the pot directly under cold water and peel. Cut each egg cut in half and put the yolk in a mixing bowl. Place the egg halves on a serving platter.
4

Mash the egg yolks. Mix in the mayo and relish in a tablespoon at time, adjusting slightly until the mix turns from a paste to icing. Be careful not to add too much or it can go from icing to sauce (too far).
5

Add the sugar, salt, mustard powder, and dash of celery seed to taste. Adjust as necessary.
6

Fill each egg half with the mixture. I like to pour it into a plastic baggie, then cut the tip to make a one-use frosting piping bag.
7

Garnish with paprika and serve on a bed of lettuce and/or celery.