Southern Deviled Eggs Recipe (Keto-Friendly)

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Today I’m sharing my quick and easy take on a classic southern deviled eggs recipe. Don’t worry, these keto deviled eggs still feature the same deliciously creamy and perfectly seasoned flavor we know and love.

Deviled Eggs - A Keto Friendly Southern Classic

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.

If you’re looking for more Southern recipes to grace your table during your next family gathering, check out these posts: Easter Menu IdeasThanksgiving 2022 Menu, and Favorite Family Reunion Recipes.


Southern Deviled Eggs Recipe ingredients.

Recipe Ingredients

  • Eggs
  • Mayonnaise
  • Mustard
  • Sweet pickle relish
  • Salt and pepper to taste
  • Paprika (optional)

How to Make Classic Southern Deviled Eggs

Combine yolks and all other ingredients in a mixing bowl.

First you need to make a batch of hard-boiled eggs. I share some tips down below, but these days you can boil your eggs in the instant pot, air fryer, on the stovetop, or with an egg cooker like I do.

Allow them to cool a bit before you peel them and cut them into halves. Remove all of the yolks (yellow part) to a small to medium bowl.

Add mayo, mustard, sweet relish, salt, and pepper to the bowl.

Now take a fork and mash yolks together with the other ingredients really well until it’s creamy and well blended.

The exact amounts I use are in the printable recipe card at the bottom of this post but you can vary it a little according to your taste.

Deviled Eggs - A Keto Friendly Southern Classic

Once the yolk mixture is all mashed together and well blended, spoon or pipe it back into your egg white halves.

An easy way to do this is to place it in a gallon zipper seal bag and just cut the corner off, then squeeze it into your little halves. I like to then top my deviled eggs with a sprinkling of paprika.

Because when I was a little girl “the ones with the red stuff” were always my favorite!

Deviled Eggs - A Keto Friendly Southern Classic

Put them on a pretty egg plate, cover with cling wrap, and place in the fridge until ready to eat. VOILA!

A taste from the past that is still perfectly acceptable for today’s diets.


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:

Green Eggs & Ham

Cheesy Scrambled Eggs

Cranberry Orange Holiday Meatballs

9 Favorite Holiday Dinner Desserts

Plate of Southern deviled eggs (summer recipes).

Southern Deviled Eggs

This quick and easy classic Southern deviled eggs recipe is keto-friendly but features the same deliciously creamy and perfectly seasoned flavor.
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Appetizer
Cuisine: American
Keyword: eggs
Servings: 4


  • 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


  • 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
Tried this recipe?Mention @southernplate or tag #southernplate!


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  1. Thank you for your recipe. This will be the first time I’ve attempted deviled eggs. I also have the little egg cooker – it’s amazing, truly. When the timer goes off, I drop the eggs in a bowl of ice water for a couple of minutes, and the egg peel comes off so easily. I love the pretty aqua color of your cooker – when I bought mine, it only came in black. I see an aqua version in my future.

  2. So enjoy your recipes and posts!
    An older friend taught me years ago to add about 2 tablespoons softened cream cheese to the yolk mixture – adds creaminess and extra filling too
    Don’t know how this affects the Keto diet

    1. One tip I use is to always cook an extra egg to add to the filling (white and all). I use a fork to mash it into all the other ingredients. This way I always have lots of filling, and the eggs are so beautiful. You never even know that there’s a little egg white mixed in with the cooked yolks. Love your posts ! Thank you for your hard work.

  3. I LOVE deviled eggs and never tire of trying new fillings with them.
    Your low carb recipes are always appreciated.


      1. Thank you Christy. Made your Greek chicken tonight ( and tried avocado stuffed eggs…YES!), it’s my FAVORITE!

  4. Another plus with hard boiled eggs is that they only contain 50 calories and it takes 50 calories to digest them.

  5. I’m shocked that you don’t use your Instant Pot more! I love it for making hard boiled eggs and prefer it over a small egg cooker, just because of the quantity I can prepare in it at one time. There is seldom a day goes by that I don’t use it for some meal or prepping something. Anyway, love deviled eggs however they are made!

    1. It solves a problem I don’t have so I just use my slow cooker and egg cooker and I’m good! You can actually get these cookers that will make twelve at a time but the six count is always great for me since it makes a dozen halves. The twelve one would be the same issue with you that the instant pot is with me – solving a problem you don’t have! lol I’m with you though, anyway they are made, I love ’em!

      1. I love my little egg cooker. I am all about NO mess NO fuss cooking. Husband loves hard boiled eggs for breakfast,

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