Classic Southern Deviled Eggs
These creamy Southern deviled eggs get their velvety creaminess from the mayonnaise, a sharp little kick of mustard, and then my favorite part, sweet pickle relish, which adds a bright, sweet-and-tangy punch you get from apps like coleslaw that beautifully cuts through the richness of the yolk. Top with paprika and you’re golden!
A Quick Look At The Recipe
- Recipe Name: Southern Deviled Eggs
- Ready In: 15 minutes
- Serves: 4
- Main Ingredients: eggs, mayonnaise, mustard, sweet pickle relish, salt and pepper to taste, paprika to sprinkle on top
- Why You'll Love It: My quick and easy take on classic Southern deviled eggs. These creamy, flavorful bites are made with simple ingredients and the perfect blend of seasoning—ideal for potlucks, cookouts, holiday gatherings, or anytime you need a crowd-pleasing appetizer.
Let’s be honest: nobody ever makes a single batch of deviled eggs just for themselves on a random Tuesday. You make them because you have a summer cookout on the calendar, a holiday dinner to prep for, or a text message from a friend asking you to bring an appetizer. I’ve been eating them since I was old enough to reach the kitchen counter, and to this day, watching a room full of people light up when a cold, creamy tray hits the table never gets old.
Thankfully, they are as easy to make as they are to eat, and if you use a plastic baggie with the corner snipped off to squeeze the filling back into the whites, they end up looking beautiful without giving you any grief. Dust ‘em with a little paprika at the end (just like my grandmama used to do) and you get a savory, tiny bit sweet app guaranteed to be the first thing gone from the table!
If you’re a big fan of sweet and tangy, you might also really love my cranberry Jalapeño Cream Cheese Dip!
Ingredients You’ll Need For Southern Deviled Eggs
- Eggs
- Mayonnaise
- Mustard
- Sweet pickle relish
- Salt
- Pepper
- Paprika (optional)
Expert Tips from My Kitchen
- Plan Ahead for Easy Peeling: The absolute best way to ensure your egg whites don’t end up looking pitted and torn is to use older eggs. If you have a family gathering coming up, buy your large eggs at least a week in advance and let them sit in the fridge.
- Remember the Ice Bath: The second those hard-boiled eggs finish cooking, plunge them straight into a bowl of cold water and ice cubes. This ice water bath shocks the eggs, stops the cooking process instantly, and shrinks the egg slightly inside the shell, making them a breeze to peel.
- Upgrade Your Tools: If you hate boiling eggs on the stove, try a pressure cooker (like an Instant Pot) or a countertop egg cooker. It’s amazing for getting perfectly smooth whites every single time.
- Get That Bakery Look: You can easily spoon the egg yolk mixture back into the white halves, but for a stunning presentation, use a piping bag or a gallon-size zip-top bag with the corner snipped off. If you want to get real fancy, drop a large star tip into your pastry bag before filling!
“They went fast.”
“Deviled eggs are always on our Thanksgiving table, but this year, I used your recipe and they were a HIT! The comment I heard was that I didn’t make enough!”
How to Make Classic Southern Deviled Eggs
1. Boil and Cool the Eggs
Place your eggs in a pot and add enough water to cover them by about one inch. Add a pinch of salt. Place the pot over medium-high heat and bring it to a rolling boil. As soon as it boils, remove the pot from the heat, cover it with a lid, and let it sit for 15 minutes. Immediately transfer the cooked eggs to an ice bath to cool completely.
2. Mash the Yolks
Carefully peel the eggs. Slice each egg in half lengthwise. Gently scoop the egg yolks out into a medium mixing bowl, placing the empty white halves onto a serving platter. Use a fork to thoroughly mash yolks until they are fine and crumbly.
3. Mix the Filling
To the mashed yolks, add your mayonnaise, yellow mustard, and sweet pickle relish. Season with a pinch of salt and pepper. Stir and mash everything together until the mixture is completely smooth and creamy.
4. Pipe and Garnish
Spoon the mixture into a plastic bag, snip off the corner, and squeeze the filling evenly back into the egg white cavities. To honor the quintessential recipe style, finish them off with a light sprinkle of paprika. When I was little, I always looked for “the ones with the red stuff” on the table. They just taste better that way!
Pop them in the fridge to chill until you are ready to serve.
Southern Deviled Eggs FAQs
What makes them distinctly “Southern” is the balance of sweet and tangy flavors. While some versions just use mayo and mustard, a true Southern recipe almost always includes sweet pickle relish (or finely chopped sweet pickles).
The biggest blunder is overcooking the eggs. If you leave them boiling too long, you’ll end up with that dry, chalky yolk surrounded by an unappealing gray-green ring. Another easy trap is adding too much liquid too fast. If you dump in all your mayo, mustard, and relish at once, your filling can turn into a watery soup, and there’s no saving a runny egg!
You want the filling to be as smooth as silk, which means you need to mash those yolks thoroughly with a fork (or even a mini food processor) before you start stirring in your wet ingredients. If you mix it all at once, you’ll end up with lumpy filling. The second half of the secret is serving them ice-cold. Let them chill in the fridge for at least an hour before serving. A cold deviled egg tastes twice as rich and holds its shape so much better!
It’s a two-part trick: age and shock. Older eggs have a larger air pocket inside, which makes the shell separate from the white much easier. Buy your eggs a week before you plan to make them. Second, you have to shock them in an ice water bath the exact second they finish cooking. Leave them in that freezing water for about 10 minutes.
Similar Recipes
If you love classic, comforting egg recipes, you have got to try my easy eggs Benedict and ham, egg, and cheese casserole for a cozy brunch!
Once you’ve tried these deviled eggs, please leave a review and comment below to let me know how they turned out!
Ingredients
- 6-7 piece eggs
- 3-4 tablespoons mayonnaise
- 1 tablespoon mustard
- 1-2 tablespoons sweet pickle relish
- salt and pepper to taste
- paprika to sprinkle on top optional
Instructions
- Place eggs in a pot and add enough water to cover by one inch. Add a pinch of salt. Place on medium to medium-high heat and bring to a boil.
- Remove from heat and cover, then let sit for 15 minutes. Alternatively: you can place the eggs in an egg cooker.
- Allow eggs to cool until easy to handle then carefully peel. Slice each egg in half and spoon out the yolk into a separate bowl.
- Add all other ingredients and mash with a fork until creamy and well blended. Spoon contents into a plastic bag and seal. Cut off the corner and squeeze back into egg halves. Sprinkle with paprika, if desired.
Have a gracious Pentecost.
These low carb deviled eggs are delicious! I accidently put too much mayonnaise in mine but salvaged them by adding a few instant mashed potatoes to the yoke mixturem which thickened them perfectly! The taste was not changed, only the texture. Thanks for the recipes, Christy!
Blessings, Jo
Hi Christy,
I went to the Amazon website to check out the egg cooker and a lot of the comments commented on the terribly loud buzzer at the end of the cooking cycle. Do you have that problem with yours? I don’t want something that sounds like my fire alarm going off, but would LOVE an easier way to get beautifully cooked, easily peeled eggs!
Thanks for your help and I love all your posts!
Lynda
Hey Lynda! the older models had the buzzer but the new models (all of the ones being sold now) play a little tune! I even posted a video of it on amazon in the review section, let me see if I can find it. Here ya go, video and all! https://www.amazon.com/gp/customer-reviews/R7W8TUAAJFNCK?ref=pf_ov_at_pdctrvw_srp If you look, the ones complaining are much older reviews. Although I do have one of those models as well and never felt the need to complain about it, it’s just a buzzer that gets your attention, but the music is nice 🙂
My way to cook and peel works on fresh as well as older eggs. Bring a pot of water to a boil. Add room temperature eggs to boiling water. Bring water back to a boil and cook eggs for approximately 10-11 minutes. Remove eggs and crack shells and then douse with cold water. Let eggs cool for about 10 minutes and they are ready to easily peel. I have done it this way successfully for many years.
Thanks for sharing your tips with us William!!!
sweet and simple!! Yay for eggs and your site. Keep the low carb coming….!!! <3 <3
🙂 I like sweet and simple!
I don’t use my instant pot as much as I probably could, but I will say the it is great for making corn on the cob, and it doesn’t heat up the kitchen at all!
I love this recipe and so does my niece. She requests these eggs every time we all get together.
Y’all have good taste!
I have one of those egg cookers, too, Christy.. I love it!! Your recipes are so easy to follow & use… I grew up using sweet pickle relish, but I like using dill pickle relish as a change up, too.. you just can’t find good dill pickles anymore… I can’t get into the kosher ones because they just don’t taste the same to me… do you remember going into the store & buying one of those huge dill pickles out of a jar? I loved those pickles…
YES! And you are right, you never see them anymore. However, if you get the chance look in your grocery stores in the deli section for Boars Head pickles. They are pretty good but can be hard to find. They are only sold in stores that serve the Boars Head deli meat and not all carry the pickles.