Deviled Eggs | Southern Style Deviled Egg Recipe with Jalapeños Malcom Reed HowToBBQRight

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Get a pot big enough to hold about a dozen eggs and fill it with cold water until it's about an inch above the eggs.

Bring the water to a boil, then turn off the heat and cover the pot, setting a timer for 10 to 12 minutes.

After 10 minutes, run cold water in the pot to cool the eggs, then let them sit to make peeling easier.

Peel the eggs under running water to help remove the shells, then place them on a plate lined with paper towels to drip dry.

Slice the eggs in half lengthwise with a sharp knife and remove the yolks into a separate bowl.

Mash the yolks with a fork until crumbly.

Add 2 teaspoons of pickle relish, 1 teaspoon of cider vinegar, 2 teaspoons of yellow mustard, and 1/4 cup of mayonnaise to the yolks, mixing until combined.

Add a pinch of salt and black pepper, adjusting the mayonnaise to avoid making the mixture too runny.

Fill the egg halves with the yolk mixture using a spoon or piping bag.

Top half of the eggs with jalapeños and the other half with finely chopped chives, then sprinkle paprika over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens