Southern Deviled Eggs

3.30.22 This recipe tastes almost identical to the way I always make deviled eggs without a recipe. Who knew I was making them the Southern way all these years??? I scaled this down to 4 servings, and I just couldn’t see opening a can of sweetened condensed milk for 1/8 teaspoon, but I did add just a little half-and-half. I also added a bit more mayo and vinegar to suit our personal tastes. Nice recipe, I liked the addition of the olive slice adding a bit of interest to the egg.

My family loved them, I added relish and used honey mustard instead with no black olives ( I made them for a family gathering and not everyone eats black olives) . My first time making them and it was an easy and fast recipe.

These deviled eggs definitely reminded me of a traditional deviled egg that tends to be a little on the sweet side. I thought they were very flavorful and were well received in my house. I am not sure that I would use this exact recipe again only because of the use of the sweetened condensed milk. I typically only buy it for specific recipes and since this only uses 1/4 tsp or so I will need to find a use for the remaining before it spoils. I also added just a little more mayonnaise for our personal taste. Thanks for the recipe!