Southern Deviled Eggs

Southern Deviled Eggs are a staple at potlucks, holiday gatherings, and appetizer spreads across the South. Traditionally made with a simple mix of mayonnaise, pickle relish, yellow mustard, and a touch of salt and pepper, these classic bites are endlessly customizable. Every cook adds their own twist, but one thing remains true, they’re a beloved Southern tradition that’s here to stay.

Ingredients to Make Southern Deviled Eggs Recipe

Flavor combinations for Southern style deviled eggs are only limited by your imagination. Classic deviled eggs in the South are generally made with sweet pickle relish which lends a mildly sweet taste to the filling. I was raised on this style of deviled eggs, and it’s my default when I’m whipping up a quick batch of delicious deviled eggs for dinner. That being said, my family doesn’t mind at all if I add bacon and other mix-ins from time to time. Likewise, they enjoy deviled egg salad  stuffed into fresh bread and slider rolls, too for simple meals and snacking. Checkout this quick list of ingredients you’ll need to make simple Deviled Eggs Recipe: (Scroll down fo the full printable recipe card.)

• Whole Eggs – Large hard-boiled eggs, peeled.
• Mayonnaise – Mayo gives the deviled eggs a classic flavor and creamy texture.
• Pickle Relish – Sweet pickle relish or dill relish expands the flavor profile.
• Mustard – Dijon mustard or classic yellow mustard plus cider vinegar balances the flavor.
• Herbs – Fresh chives and fresh dill for an herby taste.
• Seasonings – Salt, freshly ground black pepper, granulated garlic, hot sauce or cayenne pepper.
• Garnishes – Smoked paprika and sprigs of dill for garnishing.

How to Make the Best Southern Deviled Eggs Recipe

• Cover Eggs with Cold Water – Put eggs in a large pot in a single layer, cover with cool water.
• Boil the Eggs – Bring to a rolling a boil then cover and turn off the heat. Allow to sit for 12 minutes.
• Cool Slightly and Peel – Run under cool water. Cool just until they’re easy to handle, then peel.
• Cut in Half – Slice each egg in half and remove yolks. Chop 2 whole eggs.
• Combine – To a medium bowl add chopped whole eggs, egg yolks, mayonnaise, sweet relish, mustard, chives, dill, salt, pepper, garlic, vinegar and hot sauce.
• Mash – Mash with a fork or a potato masher, mixing until fully combined.
• Assemble – Use a teaspoon to divide the filling evenly among 20 halves. You can also use a ziploc bag with the corner snipped off, if desired.
• Garnish – Sprinkle the tops with paprika and garnish with sprigs of dill.

Kitchen Equipment to Make Southern Style Deviled Eggs

• Large pot or medium saucepan to boil the eggs.
• Medium bowl for making the deviled egg mixture for the filling.
• Measuring cups and spoons.
• Sharp knife and chopping board.
• Fork or potato masher.
• Teaspoon or piping bag to fill the centers of the eggs.

Recipe Variations, Tips and Substitutions

• Mayonnaise – What is the Best Mayonnaise to Use for Deviled Eggs? My answer would be Dukes mayonnaise it’s my favorite. I also use Hellman’s and other well known brands frequently. Each brand has their own taste, so it depends entirely on your personal taste. You could also use Miracle Whip. on the direction I’m going with mix-ins and seasonings. You can certainly use your favorite brand of mayonnaise in this recipe.
• Pickle Relish – It’s traditional for deviled eggs in the South to have a hint of sweetness. You can make this recipe for deviled eggs using sweet relish or dill pickle relish. You could also use finely diced dill pickles or sweet pickles in this recipe, feel free to adapt to your taste.
• Whole Eggs – Adding two whole eggs to the filling bulks up the texture. When making a full dozen of deviled eggs I always reserve 2 whole eggs for the filling. No skimpy deviled eggs are ever allowed in my kitchen. You may choose to fill all of the eggs, if you need 24 servings.
• Protein – You may enjoy adding crispy bacon to the filling transforming them into bacon deviled eggs.
• Mustard – Classic Southern deviled eggs would usually call for a simple prepared yellow mustard for the filling, such as French’s. I love using Dijon and whole grain mustard from time to time, as well.
• Mayo Alternatives – For the non-mayo fans at your table, you may consider replacing it with mashed avocado as seen in this recipe for Avocado Deviled Eggs form Real Food Real Deals.
• Spice – I love adding a few dashes of hot sauce to these eggs, they are “deviled” after all. You may replace the hot sauce with cayenne pepper, or omit it altogether.

Storage and Leftovers

• Make-Ahead Tip – You can easily make deviled eggs one day in advance and store them chilled until serving.
• Leftovers – Store leftover deviled eggs in an airtight container or egg carrier chilled for up to 3-4 days in the refrigerator in a tightly sealed container or egg carrier.
• Freezer – I don’t recommend freezing homemade deviled eggs. When thawed they would turn to mush.

More Southern Style Egg Recipes to Make

Eggs are one of those pantry staples that we all seem to have on hand. You can use them in so many ways as an ingredient in breads, cakes, pies, casseroles or as a salad topping. Other egg recipes you may enjoy:

• Avocado Egg Salad for lettuce wraps and sandwiches.
• Start your morning with these easy Microwave Poached Eggs.
• Bacon Dill Egg Salad is a tasty option for eating with crackers as a snack or stuffed onto a warm croissant.
• Always popular Breakfast Egg Muffins makes individual breakfast frittatas for everyone to enjoy.
• Classic Egg Salad is a refrigerator salad that doubles as a snack or a meal.
• These Loaded Bacon and Egg Hash Brown Muffins are made in a cupcake pan.
• A fan favorite Baked French Eggs made in a muffin pan.

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Helpful Kitchen Items:

• Saucepan
• Mixing Bowls
• Egg Plate
• Measuring Set