These easy southern deviled eggs can be made with relish or pickles, and are the perfect party appetizer for Easter, spring potlucks, or any family gathering throughout the year.
Hard boil your eggs in any easy peel way you prefer. Cool completely and peel.
Cut the eggs in half lengthwise. Using a spoon or small spatula, gently pop out the yolks and place them in a medium mixing bowl. Set the whites aside on a serving platter.
Mash the yolks until they're broken up and no lumps remain. Add mayonnaise, mustard, relish or pickles, vinegar, pickle juice, garlic powder, salt and pepper, and mix until creamy and well combined. Taste the deviled egg filling to see if any additional salt and pepper are needed. Adjust to your liking.
Spoon or pipe the mixture into the reserved eggs whites and sprinkle with paprika. You can also top with some finely chopped fresh dill or chives for some greenery.
Southern deviled eggs will last up in an air-tight container in your fridge for up to 4 days, but you should eat them within 2 days for optimal freshness.