No church potluck, family reunion, or tailgate in Georgia starts without them. Creamy, tangy, with a whisper of sweet pickle — and they disappear faster than anything else on the table.
Directions
- Cover the eggs with cold water, bring to a boil, then cover, kill the heat, and let stand 12 minutes.
- Shock the eggs in ice water for 5 minutes, then peel — older eggs peel easier than fresh ones.
- Halve lengthwise, pop the yolks into a bowl, and mash with the mayonnaise, mustard, relish, salt, and pepper until completely smooth.
- Pipe or spoon the filling back into the whites.
- Dust with smoked paprika, top with dill, and chill at least 30 minutes before serving.