Paula Deen Lighter Southern Deviled Eggs

Paula Deen Lighter Southern Deviled Eggs are an easy appetizer made with hard-boiled eggs, reduced-calorie mayonnaise and sweet pickle relish, ready in 30 minutes. Save this make-ahead deviled eggs recipe for your next potluck, cookout or Easter table, because it's a lighter take on a Southern classic.

Press the yolks through a sieve instead of mashing them with a fork, because that gives you a silky, smooth filling. Skip it and the filling turns out lumpy and a little grainy, especially with the lighter mayo.

The recipe fills 12 whites with only 6 yolks, so the filling stays light while still tasting rich and tangy from the relish and Dijon. Paula also lets the eggs stand in hot water off the heat instead of boiling them, which keeps the yolks from turning chalky or green.

Paula Deen Lighter Southern Deviled Eggs

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Course: AppetizerCuisine: American, SouthernDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

70

kcal

Smooth, sieved yolks are mixed with light mayo, relish and Dijon, then spooned into tender egg whites. A dusting of paprika and a few chopped pimentos finish each one.

Ingredients

• 12 large eggs
  

• 6 tablespoons reduced-calorie mayonnaise
  

• 1 1/2 tablespoons sweet pickle relish
  

• 2 teaspoons Dijon mustard
  

• 1/4 to 1/2 teaspoon paula deen paprika spice blend
  

• optional Chopped pimentos
  

Directions

• Cook the eggs: Place 12 large eggs in a single layer in a saucepan, cover with cold water and bring to a boil over high heat. Remove from the heat right away, cover and let stand 15 minutes.
• Cool the eggs: Drain the eggs, then run them under cold running water. That stops the cooking so the yolks stay bright yellow.
• Halve the eggs: Peel the eggs and halve them lengthwise. Then pop out the yolks, keeping the whites intact.
• Sieve the yolks: Press 6 of the yolks through a sieve into a small bowl. Save the remaining yolks for another use.
• Mix the filling: Stir 6 tablespoons reduced-calorie mayonnaise, 1 1/2 tablespoons sweet pickle relish, 2 teaspoons Dijon mustard and 1/4 to 1/2 teaspoon Paula Deen paprika spice blend into the yolks. Mix until well combined and creamy.
• Fill the whites: Spoon the yolk mixture into the egg white halves. Then arrange them on a plate.
• Chill and garnish: Cover the plate loosely with plastic wrap and chill until you're ready to serve. Top with chopped pimentos right before serving, and set pickles on the side if you like.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, Cuisinart fine mesh strainer set, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make these deviled eggs ahead of time?

Yes, you can fill them a few hours ahead and keep them covered loosely in the fridge. For the freshest look, add the pimento garnish just before serving.

How long do leftover deviled eggs keep?

Stored in the fridge in a covered container, they're best within 2 days. After that the whites start to get watery and the filling loses its fluffy texture.

Can I use regular mayonnaise instead of reduced-calorie?

You can, and the filling will come out a bit richer and creamier. Start with the same 6 tablespoons, then add a little more only if the yolks seem dry.

What can I use if I don't have a sieve?

Mash the yolks very well with a fork, pressing them against the side of the bowl. The filling won't be quite as silky, but it will still taste great.

Why do my hard-boiled eggs get a green ring around the yolk?

That ring comes from overcooking. Pulling the pot off the heat as soon as it boils and letting the eggs stand covered for 15 minutes prevents it.