Southern Pickle Deviled Eggs Recipe (5 Ingredients, 20 Minutes) Appetizers High Protein Low Sugar Low Sodium Snacks Side Dishes Budget Gluten-free

Deviled eggs are an appetizer or side dish that makes most people happy. Spinach and bacon deviled eggs are a tradition in my family, but sometimes you need to shake things up. This Thanksgiving I made two simple deviled egg recipes, and this southern pickled deviled egg recipe was the favorite, though both were gone in minutes.

To make this easy deviled egg recipe you only need five ingredients you probably already have in your fridge or pantry. Here is your list of gluten-free ingredients to gather: eggs, mayonnaise, yellow mustard, hot sauce, pickle relish (you can use dill or sweet) and optional ground paprika, which is a classic way to finish the eggs.

Cook the eggs however you like to cook your hardboiled eggs. If you're like me and get so frustrated trying to peel some hard-boiled eggs, you need to try cooking the eggs in your InstantPot™. It is the only way I make hard-boiled eggs anymore. The shells almost fall off. If you've never cooked eggs this way, here's how to cook hard-boiled eggs in the Instant Pot™.

Serve these creamy pickle deviled eggs as a high-protein appetizer or side dish. I find myself snacking on them during the day when they're sitting in the fridge. Check out the health benefits or protein and the health benefits of eggs. 

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 

Ingredients

• 12 hardboiled eggs
• 6 tablespoons mayonnaise
• 2 1/2 - 3 teaspoons yellow mustard
• 1/4 teaspoon hot sauce (or to taste)
• 2 tablespoons sweet pickle relish or dill pickle relish
• ground paprika, for serving (optional)

Here's how to make it: 

1. Cook the eggs as desired. Cool, peel, cut in half and put the yolks into a bowl. Mash.
2. Add the mayonnaise, mustard, hot sauce and pickle relish. Season with salt and black pepper, to taste. Mix well. (You could use Dijon mustard instead of yellow mustard.) Taste and adjust seasonings.
3. Spoon the filling back into the egg whites. Sprinkle with paprika, if desired. (I also topped mine with a piece of chopped pickle.) Serve. Store the eggs covered in the fridge.

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