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Southern Deviled Eggs Recipe

Southern Deviled Eggs

Course Appetizer, Side Dish
Cuisine American
Keyword deviled-eggs, easy-deviled-eggs, southern-deviled-eggs
Prep Time 20 minutes
Cook Time 12 minutes
Chill time 4 hours
Servings 20 servings
Calories 86kcal


  • 12 large eggs
  • ½ cup mayonnaise
  • ¼ cup sweet pickle relish OR finely chopped dill pickles
  • 2 tablespoon Dijon OR French's yellow mustard
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon chopped fresh dill plus sprigs for garnishing
  • ½ teaspoon salt adjust to taste
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon granulated garlic
  • ¼ teaspoon 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