Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, southern sweet deviled eggs. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Southern Sweet Deviled Eggs is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look fantastic. Southern Sweet Deviled Eggs is something which I’ve loved my entire life.
The shells almost always come off more easily. The filling for Southern-style deviled eggs is nothing more than egg yolks, mayonnaise (Duke's if you can find it), mustard, and sweet pickle relish. Remove yolks and transfer to a bowl; mash with a fork or pastry blender until yolks resemble powder.
To begin with this recipe, we have to first prepare a few components. You can cook southern sweet deviled eggs using 8 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Southern Sweet Deviled Eggs:
- Prepare Dozen Eggs
- Prepare 2 tbsp Mayonnaise
- Make ready 3 tbsp Sweet Relish
- Make ready 1 tbsp Sugar
- Take 1/2 tsp Salt
- Get 1/4 tsp Celery Seed
- Take 1/8 tsp Mustard Powder
- Take Paprika
No skimpy deviled eggs allowed in my kitchen. You may use either sweet or dill pickles in this recipe, feel free to adapt to your taste. Classic Southern deviled eggs would usually call for a simple prepared yellow mustard for the filling, such as French's. A simple recipe for Southern deviled eggs has a secret ingredient: a little sweetened condensed milk to give the filling a smooth and glossy texture.
Instructions to make Southern Sweet Deviled Eggs:
- 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.
- After the timer is up, add ice to the eggs until the ice stops dissolving immediately.
- 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.
- 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).
- Add the sugar, salt, mustard powder, and dash of celery seed to taste. Adjust as necessary.
- 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.
- Garnish with paprika and serve on a bed of lettuce and/or celery.
Top with a sprinkle of paprika and a couple of black olive slices for an easy appetizer. Remove egg yolks and place into a mixing bowl. Add mayonnaise, vinegar, relish, mustard, sugar, cayenne, and black pepper to the yolks; mix well with a fork. Deviled eggs are the perfect finger food. Place eggs in the bottom of a large pot and cover with cold water.
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