You can never go wrong with Southern Deviled Eggs. This Deviled Eggs Recipe is perfect for everything from Sunday brunch to Easter Eggs celebrations.
🥰 Why You'll Love This Recipe
- Effortless Elegance: Perfect for dressing up any table, these eggs look as good as they taste.
- Versatile: Whether it's a holiday gathering or a simple family meal, these eggs fit right in.
- Customizable: With simple tweaks, you can make these deviled eggs uniquely yours.
If you need more appetizer ideas, try this Sausage Ball (No Bisquick) or Jalapeno Popper Dip recipe.
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Ingredients & Substitutions
Eggs: You'll need 12 large eggs to create 24 delicious halves. Fresh eggs tend to be harder to peel, so slightly older eggs might work better.
Mayonnaise: Opt for Duke’s for that authentic Southern taste; avoid Miracle Whip as it’s sweeter.
Relish: Both sweet and dill pickle relish work, depending on your taste preference.
Yellow Mustard: Essential for that classic tangy flavor.
Salt and Black Pepper: Simple seasonings that enhance all the other flavors.
Garnish: Pimentos or paprika not only add a pop of color but also a subtle spice.
Full ingredient list with quantities in the recipe card below
How to Make Southern Deviled Eggs
- Boil the Eggs: Bring a large pot of water to a boil. Boil eggs for 12 minutes.
- Chill the Eggs: Transfer the eggs to a bowl of ice water and let them chill for at least 5 minutes. This makes peeling easier.
- Prepare the Filling: Peel the eggs, then slice each one in half lengthwise. Scoop out the yolks into a separate bowl. Mash the yolks with mayonnaise, mustard, relish, salt, and pepper.
- Finish: Spoon or pipe the egg filling back into the egg whites and sprinkle with paprika for a classic finish.
Tips
Using a piping bag with a star tip can transform your deviled eggs into a pretty appetizer perfect for potlucks and holiday parties.
For easier peeling, shock the eggs in cold water immediately after boiling.
The wider end of the egg typically has an air pocket. Tap this end first and start peeling there, as you’re more likely to be able to get under the membrane and remove larger pieces of the shell
Variations
Spicy Deviled Eggs: Add a small amount of sriracha or diced pickled jalapeños instead of relish for a kick.
Bacon-Topped: Crisp up some bacon and crumble it over the top for a crunchy, savory addition.
Common Questions
Yes, you can prepare the eggs a day in advance. Keep the whites and filling separate and assemble before serving. That makes them a great appetizer for a Christmas or Thanksgiving dinner.
Deviled eggs can be refrigerated for up to 2 days, covered. It’s best to keep the filling and whites separate until close to serving time
Southern Deviled Eggs
Ingredients
- 12 large eggs
- ¼ cup mayonnaise
- 2 Tbsp. sweet or dill pickle relish
- 2 tsp. yellow mustard
- ½ tsp. tables salt
- ½ tsp. black pepper
- Pimentos for garnishing or Paprika for garnish
Instructions
- Fill a large pot with water and bring it to a boil. Carefully lower the eggs into the boiling water using a slotted spoon. Let them cook for 12 minutes.
- When the time is up, transfer the eggs to a bowl filled with ice water using the slotted spoon. Let them sit in the ice bath for at least 5 minutes.
- Peel the eggs using your preferred method. We recommend gently cracking the shell all over and running water over the egg to help remove the shell easily.
- Slice each egg in half lengthwise and remove the yolks, placing them in a separate bowl.
- Mash the egg yolks with mayonnaise and your other chosen ingredients until well combined.
- Fill the egg whites with the deviled egg mixture using a spoon or piping bag. Sprinkle with paprika.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
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