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Southern Deviled Eggs

Southern Deviled Eggs are a mainstay on potluck, appetizer and holiday menus in the South. They typically consist of a basic combination of mayonnaise, pickle relish, yellow mustard and seasoned with salt and pepper. The variations from cook to cook are endless from there. One thing is for sure, they’re a beloved traditional side dish that’s here to stay.

Southern Deviled Eggs

Easy 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. Simple Deviled Eggs Recipe:

  • Eggs – Large eggs boiled and peeled.
  • Mix-ins – Mayonnaise,  sweet pickle relish OR finely chopped dill pickles and Dijon OR French’s yellow mustard and cider vinegar.
  • Herbs – Fresh chives and fresh dill.
  • Seasonings – Salt, freshly ground black pepper, granulated garlic, hot sauce or cayenne pepper. (Optional)
  • Topping – Smoked paprika for garnishing.
one dozen eggs in a pot plus ingredients to prepare deviled eggs

How to Make the Best Southern Deviled Eggs Recipe

  • 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 on the direction I’m going with mix-ins and seasonings. You can certainly use your favorite brand of mayonnaise in this recipe.
  • 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 can use either sweet or dill pickles in this recipe, feel free to adapt to your taste.
  • You may also enjoy adding crumbled bacon to the filling transforming them into bacon deviled eggs.
  • 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.
  • 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.
  • I love adding a few dashes of hot sauce to these eggs, they are “deviled” after all. You may replace with cayenne, if you prefer or omit it altogether.
  • Store deviled eggs chilled for up to 3-4 days in the refrigerator in a tightly sealed container or egg carrier.
  • I don’t recommend freezing homemade deviled eggs.
Southern Deviled Eggs

More Southern Style Egg Recipes to Make

Eggs are inexpensive and 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:

Southern Deviled Eggs

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Southern Deviled Eggs

Prep Time20 minutes
Cook Time12 minutes
Chill time4 hours
Course: Appetizer, Side Dish
Cuisine: American
Keyword: deviled-eggs, easy-deviled-eggs, southern-deviled-eggs
Servings: 20 servings
Calories: 86kcal


  • 12 large eggs
  • 1/2 cup mayonnaise
  • 1/4 cup sweet pickle relish OR finely chopped dill pickles
  • 2 Tbsp Dijon OR French's yellow mustard
  • 1 Tbsp chopped fresh chives
  • 1 tsp chopped fresh dill plus sprigs for garnishing
  • 1/2 tsp salt adjust to taste
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp granulated garlic
  • 1/4 tsp cider vinegar
  • few dashes hot sauce or cayenne pepper optional
  • smoked paprika for garnishing


  • Put eggs in a large pot in a single layer and cover with cool water. Bring to a rolling a boil then cover and turn off the heat. Allow to sit for 12 minutes.
  • Run under cool water. Cool just until they're easy to handle. Peel and cut each in half and remove yolks. Chop 2 whole eggs.
  • In a medium mixing bowl, add chopped whole eggs, yolks, mayonnaise, pickle relish, mustard, chives, dill, salt, pepper, garlic, vinegar and hot sauce. Mash with a fork mixing until fully combined.
  • Divide filling evenly among 20 halves. Use a storage bag with the corner snipped off, if desired. Dust the tops with paprika and garnish with sprigs of dill.
  • Store chilled for 4 hours before serving.


Serving: 1serving | Calories: 86kcal | Carbohydrates: 1g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 178mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



  1. Your recipe for Deviled Eggs is the best. I have to use Hellman’s Mayo, I live in Michigan and we do not have Duke’s Mayo. But I love your recipes, all of them! Thank you for some awesome recipes

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