Mama Yearwood's Deviled Eggs

Mama Yearwood's Deviled Eggs

Simple ingredients create outstanding flavor for Mama Yearwood's Deviled Eggs.

Southern Living MAY 2012

  • Yield: Makes 24 servings


  • 12 large eggs
  • 1/4 cup mayonnaise
  • 1 1/2 tablespoons sweet pickle relish
  • 1 teaspoon yellow mustard
  • Paprika


1. Place eggs in a single layer in a stainless-steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cover, remove from heat, and let stand 20 minutes. Drain.

2. Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.

3. Slice eggs in half lengthwise, and carefully remove yolks, keeping egg whites intact. Mash together yolks, mayonnaise, next 2 ingredients, and salt and pepper to taste. Spoon yolk mixture into egg white halves. Serve immediately, or cover and chill 1 hour before serving. Sprinkle with paprika just before serving.


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Mama Yearwood's Deviled Eggs Recipe