Southern Deviled Eggs Recipe

What’s in This Southern Deviled Eggs Recipe?

Sweet pickle relish, dijon mustard, mayonnaise, salt, pepper, and paprika make for the best deviled eggs, and an instant crowd favorite.

Eggs: Hard-boiled eggs can be tricky to get right. That’s why we love making instant pot hard boiled eggs! It takes away a lot of the fuss and yields perfect eggs every time. Mayonnaise: Helps create a smooth and creamy filling. Relish: Sweet pickle relish balances out the savory flavor of these eggs. Mustard: Dijon mustard adds an earthy spiciness to the filling and enhances the yellow color. Spices: Kosher salt and black pepper season the filling, while ground paprika adds a burst of color to the final product.

Variations on Southern Deviled Eggs

Traditional dill and paprika are great on deviled eggs. Consider additional garnishes such as:

Crumbled cooked bacon Chopped chives or green onion Creole seasoning Sriracha sauce or tabasco Chopped jalapeños Chopped pickles Capers Basil or tarragon

How to Store and Reheat

Store leftover Southern deviled eggs in an airtight container in the refrigerator for up to 2 days. Bring to room temperature before serving. We do not recommend freezing deviled eggs.

Notes from the Test Kitchen

Whether you are going to a family gathering, Easter brunch, or just want to indulge yourself, these easy Southern deviled eggs are just what you need to satisfy your nostalgic cravings!

How to Make Southern Deviled Eggs Step by Step

Prep the Ingredients: Peel 6 hard-boiled eggs and rinse them well. Cut the eggs in half lengthwise. Remove the Yolks: Carefully remove the egg yolks and place them in a bowl, reserving the whites on a serving plate. Make the Filling: Use a fork to mash the yolks. Stir in ¼ cup of mayonnaise, 1½ tablespoons of sweet pickle relish, and 1 teaspoon of Dijon mustard. Season with salt and pepper to taste. Fill the Eggs: Spoon or pipe the yolk mixture into egg whites. Garnish with paprika and chopped dill. Cover and chill until ready to serve.