Southern Sweet Deviled Eggs
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.
Southern Sweet Deviled Eggs
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.
Cooking Instructions
- 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.
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