Deviled Eggs - Master Cookbook Recipe # 34

Name: Deviled Eggs - Master Cookbook Recipe # 34
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 12 deviled egg halves
Cuisine: Southern
Ingredients: 6 large eggs; 2 Tbsp mayonnaise; 2 tsp sweet pickle juice; 1/2 tsp yellow mustard; 1/4 tsp sugar; 1/4 tsp black pepper; 1 Tbsp sweet pickle relish (optional); Paprika (for garnish; use smoked for extra flavor)

These are the quintessential Southern side dish. By using a little sweet pickle juice and just the right amount of sugar, you get that perfect balance of tangy and sweet. Following this boiling and peeling method ensures beautiful, smooth eggs every time.

This is recipe #34 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 12 minTotal time: 27 min

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Ingredients

6 large eggs
2 Tbsp mayonnaise
2 tsp sweet pickle juice
1/2 tsp yellow mustard
1/4 tsp sugar
1/4 tsp black pepper
1 Tbsp sweet pickle relish (optional)
Paprika (for garnish; use smoked for extra flavor)

Instructions

Boil: Bring a saucepan of water to a boil. Gently lower the eggs into the water with a spoon and boil for 12 minutes.
Ice Bath: Immediately rinse the eggs under cold water and add 2 cups of ice to the pot. Let them sit for 2 minutes.
Peel: Peel the eggs (the shells should slide right off). Slice the eggs in half lengthwise and carefully remove the yolks into a small bowl.
Mix Filling: Use a fork to mash the yolks. Add the mayonnaise, sugar, mustard, black pepper, pickle juice, and relish (if using). Mix until smooth and creamy.
Fill: Spoon the yolk mixture back into the egg white halves. For a professional look, use a pastry bag or a plastic bag with the corner snipped off to pipe the filling.
Garnish: Lightly sprinkle with paprika before serving.

Notes

Centering the Yolks: For perfectly centered yolks, store your eggs sideways in the refrigerator for 24 hours before you plan to boil them.
Peeling Fresh Eggs: If using farm-fresh eggs, prick the large end of the egg with a needle before boiling to make them easier to peel. Store-bought eggs usually don't need this step.
Easy Cleanup: Lining your serving tray with a damp paper towel can help keep the eggs from sliding around.

Flavor Variations:

Ranch & Bacon: Omit the pickle juice and relish. Add 1/2 tsp Hidden Valley Ranch seasoning and top with crumbled bacon.
Savory Olive: Replace the pickle juice and relish with chopped olives and a splash of olive brine.
Dill Style: Swap the sweet pickle ingredients for dill pickle juice and dill relish for a more savory tang.