Southern Deviled Eggs

Classic Southern deviled eggs made with mayo, yellow mustard, and sweet pickle relish. Creamy, tangy, and always a crowd favorite at Easter, potlucks, and holiday gatherings.

Course Appetizer, Side Dish, Snack

Cuisine American, Southern

Keyword classic deviled eggs, easy deviled eggs, how to make deviled eggs, Southern deviled eggs, southern style deviled eggs

Prep Time 15

Cook Time 12

Cooling Time 5

Total Time 32

Servings deviled egg halves

Calories 61kcal

Author Blair Lonergan

Equipment

saucepan

Ingredients

6 large eggs
3 tablespoons mayonnaise
1 tablespoon sweet pickle relish
1 teaspoon yellow mustard
¼ teaspoon salt, plus more to taste
Dash of ground black pepper
Optional garnish: paprika, chopped fresh chives, or sliced green onion

Instructions

Place eggs in a single layer in a saucepan. Cover with cold water so that there is about 1 inch of water over the eggs.
Bring to a boil over medium-high heat. Once boiling, remove from heat, cover with a lid, and let stand for 12 minutes.
Drain the hot water. Transfer eggs to a bowl of ice water and let sit for at least 5 minutes.
Gently crack the egg shells and peel the eggs under cool running water.
Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
Mash the yolks with a fork until smooth (no large lumps remaining).
Add mayonnaise, sweet pickle relish, yellow mustard, salt, and pepper. Mix until well combined. Taste and adjust seasoning as needed.
Transfer the yolk mixture to a zip-top bag or piping bag. Cut about ½ inch off the tip and pipe the filling evenly into the egg white halves.
Sprinkle with paprika and garnish with chopped chives or sliced green onions, if desired.

Notes

For easy peeling, use eggs that are at least a week old. Very fresh eggs are harder to peel cleanly.
The ice bath is key. It stops the cooking (preventing gray-green yolks) and helps the shells release more easily. Don't skip this step.
For an extra-smooth filling, press the yolks through a fine mesh sieve before adding the other ingredients. It takes an extra minute but makes a real difference.
If the filling feels too thick, add a small splash of pickle juice or a touch more mayo to loosen it to piping consistency.
For a tangier filling, add ½ teaspoon of apple cider vinegar. This is a common Southern addition that brightens the flavor.
Yellow mustard is the classic Southern choice. Dijon works too but gives a sharper, less traditional flavor.
Make-ahead option: Prep the filling and boiled egg whites separately up to 1 day in advance. Store them in separate airtight containers in the refrigerator. Pipe and garnish right before serving.
Storage: Assembled deviled eggs keep in the refrigerator for up to 2 days in an airtight container, stored in a single layer.
Do not freeze. The egg whites become rubbery and watery after thawing.
Presentation options: Use a piping bag with a star tip for a dressier look, or simply spoon the filling into the whites for a more casual, homestyle approach.

Nutrition