Southern Deviled Eggs Recipe

Prepare the eggs. In a saucepan large enough to fit the eggs in a single layer, add about 2-3 inches of water. Bring the water to a boil. Once the water reaches a boil, gently lower the eggs into the water using either a slotted spoon or a mesh strainer. 

Boil the eggs for 12 minutes. While the eggs are boiling, prepare an ice bath by filling a large bowl with cold water and ice. Use a slotted spoon or a mesh strainer to remove the eggs from the boiling water to the ice bath. Let the eggs cool for about 4-7 minutes. Remove the eggs from the ice bath, crack and peel the eggs.

Slice the eggs vertically. Remove the egg yolks into a bowl. 

In the bowl with the egg yolks, add the mayonnaise, yellow mustard, sweet pickle relish, salt and pepper. Mash to combine into a smooth paste. 

Transfer the egg yolk mixture into a piping bag fitted with an open star tip. Pipe the egg yolk mixture into the egg white halves.

Sprinkle the paprika and garnish with a small frond of fresh dill. Serve and enjoy!