Southern Deviled Eggs

5 from 2 votes
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These Southern Deviled Eggs are creamy and rich with a bit of tang and sweetness. Such a delightful appetizer that is hard to stop eating! It is the perfect appetizer for Easter, picnics, potlucks, summer parties or the holidays!

Platter of decorated deviled eggs.

Where are all the hard-boiled egg lovers?? I luh hard-boiled eggs. It’s always great to make a decent amount and store them in the fridge for guilt-free snacking!

I also appreciate all the hard-boiled egg treats! Like African Egg Rolls – yum! Or Scotch Eggs – take my money! Or really, just perfect hard-boiled eggs topped with some African pepper sauce – gimme!

So, these deviled eggs that start with hard-boiled eggs as a base are right up my alley! They are truly the best, and I don’t take that saying lightly.

These eggs are Southern-style, with a simple yet classic filling, and I know you will love them.

Perfect Hard Boiled Eggs on a chopping board

Why This Recipe Works

  • The ingredient combination. My recipe uses real mayonnaise for creaminess, yellow mustard for the best tangy flavor, and sweet relish for a layer of sweetness and just the right amount of zest. You will absolutely appreciate the balance of flavors and textures.
  • The yolk mixture is perfectly fluffy. The last thing you want in a deviled egg is a filling that’s too thick or dense. My recipe has a perfectly fluffy yolk mixture because you mix all the ingredients first with a fork and then with a hand mixer to whip some air into it.
  • It is the perfect appetizer for any occasion. This recipe is incredibly delicious and light. When you serve it to your guests, it satisfies their hunger just enough while awakening their appetite for the main course.
Ingredients for the best Deviled Eggs

Ingredients Needed

  • Eggs: For best results, use large eggs. I prefer organic brown eggs, but you can use what you prefer.
  • Mayonnaise: This ingredient is essential for the creamy texture in the filling. It also helps to balance the flavor of the spicy mustard!
  • Yellow Mustard: Without this ingredient, the eggs wouldn’t have their signature flavor. In fact, the mustard directly relates to the name “deviled eggs.” “Deviled” was a word used in the 18th Century to describe zesty or spicy food; these eggs are zesty due to the mustard in them.
  • Sweet Relish: The relish provides a nice texture and slight sweetness. It is part of what makes this recipe Southern-style. Some people chop up sweet pickles for their deviled eggs, but I find it easier to use the relish since it is pre-chopped, and the saucy part can add flavor depth.
  • Garnishes: These ingredients elevate the deviled eggs. Paprika is great for a classic look, chives add color, and red pepper flakes add some heat.

See the recipe card below with a detailed list of ingredients and instructions!

How to Make Southern Deviled Eggs

1. Perfectly hard-boil the eggs. Place them in boiling water and let them sit for 10 minutes. Then, place them immediately into ice water for 5 minutes to prevent the greenish tinge around the yolk.

Hard boiled eggs in water and ice

2. Peel and halve the boiled eggs. Remove the yolks and place them in a bowl. After cutting each egg, wipe your knife with a damp paper towel to avoid staining the egg whites.

Deviled Eggs cut in halves

3. Mash the yolks with a fork. It is important to mash the yolks with a fork FIRST before adding the other ingredients.

Mashing egg yolks for deviled eggs

4. Add mayonnaise, mustard, relish, salt, and pepper. Mix to combine, then beat the mixture for a few seconds with a hand mixer to make it fluffy and smooth. Without beating, the yolk mixture is a tad rough.

Deviled Eggs filling ingredients in a bowl
Fluffy deviled eggs filling for the best deviled eggs

5. Fill the egg halves. Transfer the yolk mixture into a piping bag and fill the egg whites for neater-looking deviled eggs. You could also put spoonfuls of the yolk mixture back into the eggs, but piping creates a more polished look.

Piping bag for filling deviled eggs.
Southern deviled eggs on a platter.

6. Garnish the deviled eggs with preferred toppings.

Deviled eggs with toppings.

Substitutions and Variations

Don’t have a certain ingredient? Want to make some slight changes to the recipe? No worries, here are some ideas of ways you can alter the dish:

  • Mustard: You can swap the yellow mustard for brown or Dijon mustard if you wish. If you’re in a pinch, you can even use mustard powder. Just make sure to taste-test it and adjust the flavor as needed.
  • Mayonnaise: The mayo is important in Southern Deviled Eggs, but if you don’t like mayonnaise or you would like a healthier swap, you can use Greek yogurt instead. You can also try sour cream. Keep in mind that these substitutes will give the deviled eggs a tangier flavor.
  • Filling Seasonings: To give the filling a more savory flavor, you can add onion or garlic powder to the yolk mixture!

Topping Ideas for Southern Deviled Eggs

Don’t be afraid to get creative with toppings! You’d be surprised just how many ingredients pair with the flavor of the eggs and zesty filling.

When experimenting with toppings, consider adding something crunchy for a contrasting texture or something that enhances the overall flavor. You can always use a combination of different toppings to make the eggs more impressive. Here are some examples:

  • Bacon Bits
  • Herbs
  • Diced Jalapenos
  • Smoked Salmon
  • Shrimp
  • Diced Avocado
  • Capers
  • Hot Sauce
Deviled eggs with paprika and herbs.

Expert Tips

  • Make some extra eggs. Unfortunately, there’s always a chance an egg will break during boiling or peeling, so it’s good to have some as backup.
  • After boiling them, it is crucial to transfer the eggs to the ice water bath. This stops the cooking process, ensuring they don’t overcook.
  • It’s important to thoroughly mix the filling to avoid lumps that can cause the filling to get stuck in the piping bag. Meanwhile, a smooth filling also looks more attractive.
  • If you don’t have a piping bag, you can use a large plastic bag instead. Simply cut the end off to create a makeshift piping bag. Alternatively, you can use a small scoop to fill the eggs, which is easier than using a spoon and ensures that each egg has the same amount of filling.

Recipe Frequently Asked Questions

What Are Deviled Eggs Called in the South?

In the South, deviled eggs are also known as “stuffed eggs” or “dressed eggs.” Despite the different names, they are all the same yummy dish!

Is It Better To Make Deviled Eggs The Day Before?

I suggest making deviled eggs right before you plan to serve them or up to a few hours beforehand. However, if you want to get ahead, you can hard boil the eggs ahead of time, remove the yolks, and make the filling.

But don’t fill the eggs until just before serving so that they stay fresh. If you fill them too soon, the filling might separate from the eggs or get watery.

What is the History of Southern Deviled Eggs?

Although deviled eggs have roots in Ancient Rome, the Southern history of this dish began in Alabama in 1877, with the first known recipe published in a local newspaper.

Since then, people have created countless variations of deviled eggs, but the basic concept remains the same. Hard-boiled eggs are sliced in half, and the yolks are mixed with other ingredients to create a filling, which is then placed back into the egg white halves.


you can serve these Southern Deviled Eggs with other appetizers:

If you make this recipe please leave a star rating below. Your rating helps others find the recipe plus I love hearing from you! Thank you!

Platter of decorated deviled eggs.

Southern Deviled Eggs

5 from 2 votes
These Southern Deviled Eggs are impressively creamy and fluffy. Serve them as an appetizer, party food, or picnic food. They're so pretty on the table and perfect for the taste buds!
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 12 deviled eggs


  • 6 large eggs I prefer organic(brown) eggs
  • 2 tablespoons mayo
  • 1 teaspoon yellow mustard
  • 2 teaspoons sweet relish
  • Pinch of salt
  • Generous pinch of ground black pepper
  • Paprika for garnishing
  • Red pepper flakes for garnishing
  • Chives or green onions for garnishing


  • Place eggs in a pot then pour in water to completely cover the eggs. Once the water comes to a rolling boil, turn off the heat and let the eggs stay covered for 10 minutes. 
  • While the eggs stay covered place cold water and ice in a bowl. Remove the eggs from the pot and place in the cold water and ice. Let them cool for about 5 minutes. 
  • Remove the eggs and pat dry with paper towel. Gently crack the eggs and peel them.
  • Cut the hardboiled eggs into halves. Wet a paper towel or clean kitchen towel then wipe your knife on the towel after cutting each egg.
  • With the help of a butter knife or spoon, gently separate the yolks from the egg whites. Place all the yolks in a large bowl.
  • Mash the yolks with a fork until they are all crumbly. 
  • Add the mayo and mix well. Add the mustard, relish, salt and pepper then mix well. To make your mixture extra fluffy, beat it for a few seconds using an electric mixer.
  • Fill the egg whites with the yolk mixture. You could use a piping bag or a Ziploc bag cut into a piping bag to make your fillings appear neater.
  • Top the eggs with a few shakes of paprika and/or some chopped chives or red pepper flakes if you love heat.


1. You could use just one type of garnish or all 3! I use each garnish per 4 deviled eggs because I am a little extra and I think variety is lovely.
2. Make Ahead Advice. You could make deviled eggs a few hours ahead then store in a dish with a tight-fitting lid and store in the refrigerator. I do not recommend storing the prepared deviled eggs for more than a few hours a day.
If you want to make the deviled eggs days ahead, prepare the filling and store separately from the egg whites in the fridge. Both elements should be stored in airtight containers. Then fill the egg whites just before serving. I do not recommend storing the filling and the whites for more than 2 days in the fridge.
3. If you want a lot of heat in your deviled eggs, a pinch of cayenne pepper is great!
4. Other ingredients you could add to your deviled egg filling include garlic powder and onion powder.
*Nutritional information is per deviled egg. 


Calories: 49kcal | Carbohydrates: 0.5g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 57mg | Potassium: 32mg | Fiber: 0.03g | Sugar: 0.3g | Vitamin A: 131IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 0.4mg

Additional Info

Course: Appetizer
Cuisine: Southern
Calories: 49
Tried this recipe?Mention @preciouscore or tag #PreciousCore!

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About Precious

Welcome to my core! I am Precious Nkeih, the recipe developer and writer right here on my blog, Precious Core. My goal is to show you insanely delicious recipes you can replicate in your kitchen. And I love to tell stories too. Hope you find recipes here that will make cooking easier for you! Check me out on YouTube at

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