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 ¼ to ⅓ 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
Ingredients
- 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
Instructions
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. When water comes to a rolling boil, cover. Remove from heat immediately. Let pot sit covered for 10 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.
Notes
- 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: Prepare egg whites and filling and store separately in the refrigerator for up to 2 days. Store filling in a plastic baggy. When ready to serve, cut off corner and squeeze into egg whites.
- Storage: Store covered in the refrigerator for up to 3 days. I store and serve my deviled eggs in this awesome carrier container.
Nutrition
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Haley D. Williams says
The relish is so unique in this recipe. Yum!
Cookilicious says
I love making deviled eggs! They taste so good
Anjali says
Deviled eggs are one of my favorite recipes and this totally hit the spot!
Cindy says
We've been trying so many new recipes while in quarantine. We tried this one today as a family and it was a HIT! I love how easy it is to make! My 10 year old is NUTS about deviled eggs and he loved your take!
Toni says
This is really delicious! Perfect for my family!
Kushigalu says
Love this version of deviled eggs. So delicious
Lizet Bowen says
My son has been making your recipe lately. He loves deviled eggs, and I'm happy hi has learned to make them.
Tawnie Kroll says
Love the ideas you gave on ways to spice these up! We added jalapenos! So good!
Gloria says
Devilled eggs are always the first appetizer to fly off the tray. Always a hit. The hardest part is peeling the eggs. I love having leftovers as a snack.
Erika says
These deviled eggs look amazing. I like to spice mine up with jalapeños!
Ieva says
Loved these! So simple and yet so tasty! Great when you have a gathering and not much time!
silvia says
Making this recipe on repeat, such a favorite and always a hit!
Jacqueline Meldrum says
I wouldn't have thought of adding relish and mustard but I am liking the idea. Lots of flavour .
Mariana Garavito says
One of my favorite recipes it is always the perfect recipe to make so tasty.
Jess says
I make these every Spring. They are perfect for potlucks!
Dana Sandonato says
These are perfection and I could basically have eaten the entire tray myself, lol.
Beth says
I made this recipe yesterday. I had eggs that were just about at the end of their freshness, and this was the perfect way to use them. They were SO GOOD!
Nic says
I love a good southern deviled egg, and these did NOT disappoint! Delicious! Thank you for such a great recipe!
Anjali says
Adding relish to these deviled eggs was genius!! Made them for brunch this weekend and they were a hit with my family!
John says
These are the best deviled eggs I've had in a while! Add a few (or many) dashes of Frank's RedHot Xtra Hot, for the perfect zing.
Jeanne says
These were a hit on Thanksgiving, I spiced mine up with 1/2 teaspoon graded garlic.
Jan Armstrong says
Your deviled eggs are really great, but I have an issue 😕 that I think needs to be addressed. Maybe it doesn't bother anyone else, but it really bothers me. In your video it shows you picking up a deviled egg, taking a bite out if it and then putting it back on the serving dish with all the rest of the deviled eggs.
With Covid 19 and all the other illnesses that people can come into contact with you showed very poor judgment by taking a bite out of that deviled egg and then putting the remaining part of it back on the serving dish with all the rest of the deviled eggs.
Maybe it's just me, but if I saw you do that I would not want to eat anything else you might have prepared.
I am sure that others might not agree with me on this, but I needed to get this off my chest, especially with Covid 19 still being such a big issue.
I would like to wish you and yours a blessed Easter 🐣 and continued good health and I'm sure you will show better judgment in the future.
Michelle says
Good thing you weren't invited. 🙂
The only people who eat MY food made during my videos are my immediate family of 7. Who live together.
Thanks for your concern, but it would be better directed elsewhere than my family's food.
Connie says
I made these today for the first time for my man who was raised in Texas. He couldn't eat them fast enough. He told me to be sure to put these into "the regular rotation". I never eat these eggs because I'm personally not a fan of eggs so absolutely no "taste testing" involved by me, just made them and hoped for the best. I added frank's hot sauce to half the batch, and left half "plain". I also used Hellman's mayo and I used the blender to get everything creamy and smooth. Thank you for helping me give him a special treat!