Southern Deviled Eggs
Published Mar 25, 2024
Updated Mar 24, 2025
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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, family gatherings, summer parties or the holidays!
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! Deviled Eggs with Cajun Shrimp is the perfect party food. 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.
Table of Contents
Why This Southern Deviled Egg Recipe Works
- The ingredient combination. My recipe uses real mayonnaise for creaminess, yellow mustard for the best tangy flavor, and sweet relish (sweet pickle relish also works) 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. The best southern deviled eggs have 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 classic 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 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 a hint of sweetness. It is part of what makes this recipe a traditional Southern deviled eggs recipe. 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. You could also use sweet pickle relish or dill relish.
- Garnishes: These ingredients elevate the deviled eggs. Paprika is great for a classic look, chives add color, and red pepper flakes add some heat.
For the full list of ingredients with measurements, check out the recipe card below.
How to Make Southern Deviled Eggs
1. Perfectly hard boil eggs. Place them in a pot with water and bring to a boil on medium-high heat. Then turn off the heat and let them sit covered in the hot water for 10 minutes. Then, place eggs immediately into an ice bath (cold water and ice) for 5 minutes to prevent the greenish tinge around the yolk.
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.
3. Mash yolks with a fork. It is important to mash the yolks with a fork first before adding the other ingredients.
4. Add mayonnaise, mustard, relish, salt, and pepper. Mix to combine, then beat the egg yolk mixture for a few seconds with a hand mixer to make it fluffy and smooth. Without beating, the yolk mixture is a tad rough.
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.
6. Garnish the deviled eggs with preferred toppings. I love garnishing with fresh chives and a sprinkle of paprika or cayenne pepper.
And that’s how you make the perfect deviled eggs! So easy, right?
If you like more tang, add a dash of apple cider vinegar or pickle juice to the creamy filling.
Substitutions and Variations
Don’t have a certain ingredient? Want to make some slight changes to the traditional deviled eggs 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 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
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.
Love tasty appetizers? Also check out my Deviled Eggs with Cajun Shrimp, Potato Cheese Balls, and Pizza Toast.
Recipe Frequently Asked Questions
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!
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.
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.
Serving
yYou can serve these Southern Deviled Eggs with other appetizers:
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Southern Deviled Eggs
Ingredients
- 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
Instructions
- Place eggs in a pot then pour in water to completely cover the eggs. Place the pot on medium-high heat and bring to a boil. 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, sweet 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.
Notes
Nutrition
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Can i do it without mustard? I no just like the taste of mustard
Yes, you certainly can.