Deviled eggs are the quintessential party food, beloved for their creamy filling and their versatility in flavors. Whether it’s a Derby Day celebration or a simple backyard barbecue in Kentucky, deviled eggs often steal the spotlight. With their roots in Southern cuisine, these little bites are full of tradition but leave room for creativity. In Kentucky, where flavor is everything, a touch of sweetness from pickle relish combined with a bit of heat from mustard makes this version of deviled eggs a crowd favorite.
The Recipe:
Ingredients:
- 6 large eggs, hard-boiled and peeled
- ¼ cup mayonnaise
- 1 tablespoon yellow mustard (Dijon works too!)
- 1 ½ tablespoons sweet pickle relish
- Salt and pepper, to taste
- Paprika, for garnish
- Optional: pimento slices or pickles for garnish
Directions:
- Start by carefully slicing your hard-boiled eggs in half, lengthwise. Scoop out the yolks and place them in a medium bowl.
- Mash the yolks with a fork until they’re smooth. Stir in the mayonnaise, mustard, pickle relish, salt, and pepper. Mix until the filling is creamy and well-combined.
- Using a spoon or piping bag, fill the egg whites with the yolk mixture.
- Garnish with a light sprinkle of paprika for a smoky finish. If you want to add a little extra flair, top each deviled egg with a pimento slice or a sweet pickle.
- Chill the eggs in the refrigerator for about 30 minutes before serving to let the flavors meld.