These creamy, tangy Southern Deviled Eggs take a classic staple recipe and add a special ingredient that will make them the best you’ve ever had!
Southern Deviled Eggs
Southern deviled eggs are a classic recipe and a staple at parties, potlucks, and holidays. They’re a perfect creamy, tangy bite!
Deviled eggs are made with just a few basic staples, which makes them easy and cheap to make. Eggs, mayo, mustard, and relish, and you’ll have yourself the perfect deviled egg in no time!
This recipe is my tried-and-true favorite that I use every holiday and often in between, and they’re always a hit. My special ingredient that makes all the difference is just a dollop of sweet relish. Adds a hint of sweet and a bit of tangy, making these deviled eggs the best you’ll ever have.
What is the Best Way to Fill Deviled Eggs?
My favorite way to fill deviled eggs is to transfer all of the filling to a baggy. Then snip off a corner of the baggy and squeeze the filling into the egg. This method is super quick and easy, which is why it’s my favorite.
You can also go even simpler and simply spoon the filling into the white of the egg.
OR go all out, and use a pastry bag and decorating tip for fancy, pretty eggs.
However, they’re filled, they’ll still taste amazing. That’s a fact.
How to Spice Up Your Eggs
I love this recipe as is (and you will, too), but if you want something a little more unique or with some original flavor, try these ideas!
- Avocado – omit the mayo and use a whole creamy avocado instead. Add a squirt of lemon juice to the mixture as well to keep the avocado green for longer.
- Bacon – mix in some cooked and crumbled bacon because bacon makes everything better.
- Fresh Herbs – try some fresh chopped chives or dill for a bright fresh flavor.
- Jalapenos – pickled or fresh, chopped jalapenos can give your eggs a zesty, spicy kick.
- Tabasco – add a couple dashes for some extra heat!
- Buffalo – for buffalo eggs, omit the mayo and mustard, and replace with buffalo sauce and ranch. Use about 1/4 to 1/3 cup of each to taste.
More Classic Recipes You’ll Love
- Classic Egg Salad – a great way to use up extra hard boiled eggs or to eat deviled eggs in a sandwich!
- Creamy Southern Coleslaw – a cool and creamy southern classic.
- Deviled Egg Potato Salad – if you love deviled eggs, this potato salad will be your new favorite!
- Carrot Cake Cupcakes – moist carrot cupcakes with creamy cream cheese frosting.
- Homemade Fruit Salad – a fresh, healthy, and beautiful fruit salad.
Southern Deviled Eggs
- 12 eggs hard boiled and peeled
- ½ cup mayo
- 3 tablespoons sweet pickle relish
- 1½ tablespoons prepared yellow mustard
- Salt and pepper to taste
- Paprika for garnish
To Prepare Eggs:
- Place eggs in a single layer in the bottom of a large pot. Cover with a total depth of about 3-inches of water (the eggs should be covered, plus about an additional inch of water). Bring to a boil over high heat heat. When water comes to a rolling boil, cover. Remove from heat immediately. Let pot sit covered for 15 minutes.
- Drain pot and transfer eggs to sit in ice water, until cool enough to handle. Then peel each egg.
- Cut each egg in half, and separate whites from yolks.
To Prepare and Assemble Deviled Eggs
- Place egg whites on a plate or serving dish. Set aside in the refrigerator.
- Place yolks in a medium mixing bowl with mayo. Mash with a fork until smooth.
- Add mustard, relish, salt, and pepper, and stir to combine.
- Spoon or pipe yolk mixture into egg whites.
- Store covered in the refrigerator until ready to serve.
- This recipe is dairy and gluten free and low carb.
- To make your eggs keto compliant, use dill relish instead of sweet, or omit it altogether.
- For detailed instructions and tips for making perfectly boiled eggs, read here in my egg salad recipe.
- To peel eggs quickly and easily, place them in an ice bath immediately after cooking. When eggs are cool enough to handle, crack each egg gently and then return to the ice bath before peeling.
- It is not necessary to intricately pipe in the filling, you can just as easily use a baggy or spoon. The post above has additional tips.
- Garnish with a sprinkle of smoked paprika.
- Mayo: I prefer Duke’s or Aldi brand mayo for both the flavor and the consistency. Any mayo will work. I DO NOT recommend using Miracle Whip as a substitute.
- For a super smooth filling, use an electric mixer to blend.
- Make Ahead Directions: Make up to 2 days in advance. Keep whites and yolks
- Storage: Store covered in the refrigerator for up to 3 days. I store and serve my deviled eggs in this awesome carrier container.
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