Southern deviled eggs are slightly different from your regular recipes.  However, the tang of pickle relish makes me want to hold on to this deviled egg traditional recipe from my family, because they are the best.

Servings: 12
6 hard-boiled eggs, cut in half
¼ cup mayonnaise
1 tbsp. Dijon mustard
1 tsp. white vinegar, or pickle juice
¼ tsp. salt
1/8 tsp. freshly ground pepper
3 tbsp. sweet or dill pickle relish
1/8 tsp. garlic powder

Put yolk of hard- boiled egg in bowl and smash with fork. Add mayonnaise, mustard, vinegar, salt and pepper and mix well. Then mix in pickle relish and onion. Spoon the mixture in to the egg white halves. Sprinkle with paprika and refrigerate.

Tips:

• For a richer filling, use half mayonnaise and half plain Greek yogurt.
• Want a bit of a kick? Add a pinch of cayenne pepper to the filling.
• For a fun twist, try different flavor combinations like:
  • Smoked Salmon Deviled Eggs: Add crumbled smoked salmon and a squeeze of lemon juice to the filling.
  • Bacon & Chive Deviled Eggs: Finely chop cooked bacon and chives, and fold them into the filling. Garnish with more crumbled bacon.
  • Buffalo Deviled Eggs: Add a few drops of hot sauce and crumbled blue cheese to the filling.

Storage: Deviled eggs can be stored in the refrigerator in an airtight container for up to 2-3 days.