The filling for Southern-style basic deviled eggs is nothing more than egg yolks, mayonnaise, mustard and sweet pickle relish. These deviled eggs are perfect for potlucks, tailgates, and summer suppers. Now, if you have trouble peeling hard boiled eggs, here's a trick: Once cool, crack the eggs and place in cold water for 10 minutes, then try peeling them. The peels almost always come off much easier. You can also place the filling into a piping bag for a pretty, swirled finished look.
6 large eggs
2 tablespoons mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
Dash of pepper
How to Make It
Place eggs in a single layer in a saucepan; add water to depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.