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Anne Byrn's Deviled Eggs

Serves: 6
Hands On Time: 
Total Time: 


6 large eggs
2 tablespoons mayonnaise, plus more as needed
2 tablespoons sweet pickle relish, plus some of the liquid from the relish, if desired
1 teaspoon Dijon mustard
Pinch cayenne pepper
Salt and freshly ground black pepper
Paprika, pickled jalapeño pepper slices, or chopped parsley, for garnish


Place the eggs in a large saucepan and pour in enough cold water to cover them by a couple of inches. Place the pan over medium-high heat and bring to a boil. Cover the pan and remove it from the heat. Let the eggs stand in the hot water for 15 minutes.

Drain the water from the pan and immediately fill it with cold water. Remove the eggs from the pan and gently tap them to crack them. Peel the eggs under cool running water, starting at the large end. Slice the eggs in half lengthwise; remove the yolks with a teaspoon, and place the yolks in a small bowl. Set aside the whites.

Add the mayonnaise, pickle relish and mustard to the yolks and mix, mashing the yolks with a fork. Season with salt and pepper to taste. Add more mayonnaise or some of the sweet pickle liquid if the yolk mixture is too dry.

Spoon the yolk mixture into the hollows of the egg whites and place them on a serving plate. For a fancier look, spoon the egg yolk mixture into a resealable plastic bag, snip off one corner, and pipe the mixture into the hollows of the egg whites. Sprinkle the tops of the eggs with paprika, a slice of pepper or parsley. Serve.

Photo: Danielle Atkins

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