Delicious Southern Style Deviled Eggs

Deviled eggs take on many variations, and in the South it is a point of pride to make deviled eggs that disappear first at gatherings. This is the one that disappears first at my family gatherings.

• Ready In: 20 mins
• Serves: 6
• Yields: 12 egg halves

Ingredients

• 6  eggs
• 1⁄4 cup mayonnaise (do not use Miracle Whip)
• 3  tablespoons yellow mustard
• 1  tablespoon  pickle relish, sweet (your choice) or 1  tablespoon dill (your choice)
• 1  teaspoon apple cider vinegar
• 2  teaspoons  vidalia onions, finely diced
•  cayenne pepper
•  salt
•  pepper
• 1  teaspoon paprika

Directions

1. Hard boil eggs. I place the eggs in cold water in a pot, bring it to a boil and continue to boil for 2 minutes. Then I remove from heat and cover for 7 minutes. Rinse under cool running water to keep the yolk from turning dark. Tap the eggs to make peeling easier, and peel them while they are still warm. Cut them in half lengthwise, placing the yolk in a separate bowl.
2. Place the egg yolks, mayonnaise, mustard, pickle relish, apple cider vinegar, onion, and cayenne, salt and pepper to taste in a bowl. Mix well.
3. Spoon the yolk mixture into the egg-white halves neatly, filling the inside. Sprinkle the top with the paprika for color.