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
Flavor combinations for 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.
What is the Best Mayonnaise to Use?
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.
A few pointers:
- When making a dozen of deviled eggs I always reserve 2 whole eggs for the filling. No skimpy deviled eggs allowed in my kitchen.
- You may use either sweet or dill pickles in this recipe, feel free to adapt to your taste.
- 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.
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Helpful Kitchen Items:
Southern Deviled Eggs
- 1 dozen 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.