Classic Southern Deviled Eggs
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Sharing my go-to Southern deviled eggs recipe – quick, easy, and packed with flavor. These creamy deviled eggs are made with simple pantry staples and come together in minutes, making them perfect for Easter, summer BBQs, picnics, or holiday parties. If you’re looking for a classic deviled egg recipe that’s always a hit, this one checks all the boxes: rich, tangy, and perfectly seasoned every time!
Howdy, friends! Today I’m bringing you a southern classic along with an easier way to make it. I grew up with deviled eggs. They were the pride and joy of every holiday dinner table, family reunion, and picnic in the park. As a kid, I remember putting a couple on my plate and then anxiously waiting while everyone else finished preparing their plates so I could see if there were enough left for seconds!
Well, folks, deviled eggs are making a comeback in a big way thanks to the low-carb diet craze, and with good reason! If you’re eating low carb, these little treats can easily add that old-fashioned flavor back into your diet, making you feel that you aren’t so very different in your eating habits after all.
My southern deviled eggs recipe includes a delicious combination of mayonnaise, mustard, sweet pickle relish, salt and pepper, and a dash of paprika on top (totally optional). It’s creamy, flavorful, and keto-friendly. Plus, they’re ready to eat in 15 minutes. I love quick and easy side dishes like these deviled eggs.
Recipe Ingredients
- Eggs
- Mayonnaise
- Mustard
- Sweet pickle relish
- Salt and pepper to taste
- Paprika (optional)
How to Make Classic Southern Deviled Eggs
Start by making a batch of hard-boiled eggs. You can use whatever method works best for you—boil them on the stovetop, use an Instant Pot, air fryer, or an egg cooker (which is my go-to). Once the eggs are cooked, let them cool slightly before peeling. Cut each egg in half and gently scoop out the yolks into a small to medium mixing bowl.
To the bowl of yolks, add mayonnaise, mustard, sweet relish, salt, and pepper. Use a fork to mash everything together until the mixture is smooth and creamy. The exact measurements are listed in the printable recipe card at the bottom of the post, but feel free to adjust a bit based on your taste.
Once the yolk mixture is smooth and well combined, fill each egg white half by spooning or piping the mixture back in. An easy trick is to transfer the filling to a gallon-size zip-top bag, snip off one corner, and squeeze the mixture neatly into each egg. I always finish mine with a light sprinkle of paprika—it adds just the right touch.
When I was little, I always looked for “the ones with the red stuff” at family gatherings. They were my favorite every time.
Arrange the filled eggs on a serving plate or a classic egg tray, cover them with plastic wrap, and pop them in the fridge until you’re ready to serve. Just like that, you’ve got a timeless appetizer that’s always a hit—simple, nostalgic, and just as good today as it ever was.
Store leftovers in an airtight container in the fridge for up to 3 days.
Recipe Notes
- You can use your preferred mustard in this classic deviled egg recipe, whether that’s yellow mustard or Dijon mustard.
- You can also swap the sweet pickle relish for simply dill pickle relish.
- Besides paprika, here are some other topping suggestions: chopped fresh parsley, dill or chives, capers, or cooked and crumbled bacon.
- For extra heat, add a couple of dashes of Tabasco hot sauce.
Recipe FAQs
What kind of eggs should I use?
Use older eggs. If you’re planning on making deviled eggs, buy the eggs for them at least a week in advance and let them sit in your fridge until you need them.
How else can I cook the eggs so the whites aren’t pitted looking?
The one thing I hear the most often from folks about making deviled eggs is that the eggs aren’t always so easy to peel. In fact, some of them put up quite a fight and leave you with ugly pitted egg whites that you may not be so proud to place on the table. Have no fear because there are ways to avoid this. Mainly, you can cook them in an instant pot or use an egg cooker! This egg cooker is worth the counter space. It’s less than $20 and makes absolutely perfect hard-boiled eggs. But the best part is that the shells come off easier than anything you’ve ever seen.
Can I make this Southern deviled eggs recipe in advance?
Yes, you can make deviled eggs ahead of time. For best results, I’d only make them up to one day in advance. Store them in a single layer in an airtight container in the fridge until it’s time to serve.
If you like this recipe you may also like:
Cranberry Orange Holiday Meatballs
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 the egg cooker found here. Add the required amount of water, turn it on, and walk away until it chimes that the eggs are done.6-7 piece eggs
- 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.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
Hi, My Mother taught me a trick with deviled eggs, and I have passed it on to my sons. After you remove the yolk from the white, add about 1 tblsp. of butter to the yolk. It helps it to be so creamy and holds it together better when it cools. No more runny deviled eggs.
S. Hines
This is my go to stay out of trouble on the diet food. But I need HELP….my deviled eggs are always wet on the bottom. Just can’t seem to make them ahead of time and not have soggy bottoms. Any tips?
I have an easy way to get to get rid of those pitted egg whites that threaten to ruin the look of perfect deviled eggs: I eat the evidence! I’m not sure why anyone would stop at 6-7 eggs, though. I love deviled eggs so much I think I could eat that many by myself. Lol I saw the suggestion of adding cream cheese to the mixture. I’ll have to try that, though your recipe is perfect as is. Would the cream cheese truly make them more perfect?
I know this is different, but I sometimes add chopped capers to the yolk mix, instead of relish.
I like to skip the relish and instead stir in some bacon bits that gives them a smoky flavor.
I like to chop sweet pickles instead of using premade relish. Reduces liquid and adds a crunch.
I love devilled eggs!!