This Southern Deviled Eggs Recipe is one of the most classic appetizers, and for good reason! This delicious finger food is simple yet flavorful. Better yet, this easy deviled eggs recipe is so simple, you’ll be able to make them anytime!
What’s in This Southern Deviled Eggs Recipe?
Sweet pickle relish, dijon mustard, mayonnaise, salt, pepper, and paprika make for the best deviled eggs, and an instant crowd favorite.
- Eggs: Hard-boiled eggs can be tricky to get right. That’s why we love making instant pot hard boiled eggs! It takes away a lot of the fuss and yields perfect eggs every time.
- Mayonnaise: Helps create a smooth and creamy filling.
- Relish: Sweet pickle relish balances out the savory flavor of these eggs.
- Mustard: Dijon mustard adds an earthy spiciness to the filling and enhances the yellow color.
- Spices: Kosher salt and black pepper season the filling, while ground paprika adds a burst of color to the final product.
Variations on Southern Deviled Eggs
Traditional dill and paprika are great on deviled eggs. Consider additional garnishes such as:
- Crumbled cooked bacon
- Chopped chives or green onion
- Creole seasoning
- Sriracha sauce or tabasco
- Chopped jalapeños
- Chopped pickles
- Capers
- Basil or tarragon
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How to Store and Reheat
Store leftover Southern deviled eggs in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving. We do not recommend freezing deviled eggs.
Notes from the Test Kitchen
Whether you are going to a family gathering, Easter brunch, or just want to indulge yourself, these easy Southern deviled eggs are just what you need to satisfy your nostalgic cravings!
Southern Deviled Eggs Recipe
Ingredients
- 6 hard boiled eggs
- ¼ cup mayonnaise
- 1½ tablespoons sweet pickle relish
- 1 teaspoon Dijon mustard
- Kosher salt and ground black pepper to taste
- Ground paprika for garnish
- Chopped fresh dill optional, for garnish
Instructions
- Peel the eggs and rinse them well. Cut the eggs in half lengthwise.6 hard boiled eggs
- Carefully remove yolks and place in a bowl, reserving the whites on a serving plate.
- Use a fork to mash yolks. Stir in mayonnaise, relish, and mustard. Season with salt and pepper to taste.¼ cup mayonnaise, 1½ tablespoons sweet pickle relish, 1 teaspoon Dijon mustard, Kosher salt and ground black pepper
- Spoon or pipe yolk mixture into egg whites. Garnish with paprika and chopped dill. Cover and chill until ready to serve.Ground paprika, Chopped fresh dill
Notes
- Older eggs peel better than fresh eggs.
- Peel eggs under cool running water, allowing the water to slip between the shell and the egg while peeling off the shell.
- For an extra smooth filling, pulse it in a food processor or blender.
- Spoon the filling into the eggs or place it in a piping bag or Ziplock bag with the corner cut off to fill more neatly.
How to Make Southern Deviled Eggs Step by Step
Prep the Ingredients: Peel 6 hard-boiled eggs and rinse them well. Cut the eggs in half lengthwise.
Remove the Yolks: Carefully remove the egg yolks and place them in a bowl, reserving the whites on a serving plate.
Make the Filling: Use a fork to mash the yolks. Stir in ¼ cup of mayonnaise, 1½ tablespoons of sweet pickle relish, and 1 teaspoon of Dijon mustard. Season with salt and pepper to taste.
Fill the Eggs: Spoon or pipe the yolk mixture into egg whites. Garnish with paprika and chopped dill. Cover and chill until ready to serve.
The term “deviled” originates from the 18th century, when it was used to describe a fried or boiled dish that was highly seasoned. Eventually, it became a common term for spicy or zesty dishes.
Eggs do have many health benefits, but they are also high in cholesterol. Adding mayonnaise to the mix certainly increases the fat and cholesterol. Enjoy deviled eggs in moderation!
We like to use a piping bag (or Ziplock bag with the corner cut off). This prevents mess, and you can choose a fun piping tip to make your deviled eggs look extra fancy. You can also spoon the filling into the eggs, but this may take a bit more finesse.
Deviled eggs can be made up to 1 day in advance of when you plan to serve them. Store them in an airtight container in the refrigerator until ready to serve.
More Egg Recipes We Love
- Eggs Benedict
- Southwest Chicken Egg Rolls
- Loaded Scrambled Eggs
- Parmesan Eggs in a Hole
- Migas
- Quiche Lorraine
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