Carolina Style Deviled Eggs – Perfect for Game Day!
Deviled eggs are those quintessential musts for every get together. They can be the basic traditional recipe, or you can go all out and impress your guests with these Carolina Style Deviled Eggs!
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What’s the Carolina secret to these? Our Carolina Style Grillin’ Sauce of course! This is my go-to recipe for Superbowl Sunday, neighborhood cook outs, fast appetizers, and so much more! I love deviled eggs, but these Carolina Style Deviled Eggs are to die for! (You know you’re going to need a recipe for all those dyed Easter eggs coming up soon too…)
Carolina Style Deviled Eggs
2 dozen eggs
1/2 cup dill relish (We use our homemade zucchini relish.)
1/2 cup mayonnaise
1/2 cup Miracle Whip
2 Tablespoons Happy Bison Carolina Style Grillin’ Sauce
1/2 teaspoon salt
1/4 teaspoon pepper
Optional toppings: paprika, chives, or jalapenos (Mr. Happy Bison loves these tamed jalapeno slices on his!)
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Hard boil the eggs, peel, and cut into halves. Spoon out the yolks and place in a large bowl. I have a deviled egg platter to hold my egg halves and to serve the finished product in later. I love it!
Mix in all ingredients with the egg yolks and mash well with a fork. You don’t want any egg yolk lumps. Adjust salt and pepper to taste.
Use a frosting bag and decorative tip or use the lazy method like I do, spoon your yolk mixture into a quart size baggie and snip open one of the corners. Evenly disperse your yolk mix into the egg whites. There may be a bit leftover, depending on how full you want each egg. The baggie method isn’t the prettiest way to show off the eggs, but they still taste delicious!
If they aren’t being devoured right away, keep in the refrigerator up to three to four days. I put toothpicks in a couple of my yolks to keep the plastic wrap up off the eggs.
- 2 dozen eggs
- 1/2 cup dill relish
- 1/2 cup mayonnaise
- 1/2 cup Miracle Whip
- 2 Tablespoons Happy Bison Carolina Style Grillin' Sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Optional Toppings: paprika, chives, or jalapenos
- Hard boil the eggs, peel, and cut into halves. Spoon yolks into large bowl. Set whites aside.
- Mix remaining ingredients with yolks and mash together until smooth. Adjust salt and pepper to taste.
- Evenly distribute yolk mixture into the egg whites and top as desired. Serve chilled.
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Nutrition InformationYield 24 Serving Size 2 egg halves
Amount Per Serving Calories 78Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 97mgSodium 216mgCarbohydrates 2gFiber 0gSugar 1gProtein 4g