Deviled eggs are always the perfect side dish or appetizer for a holiday party or get-together. With these flavorful southern deviled eggs, everyone will reach for another so make sure to hide yours first!
This southern deviled eggs recipe is made with mustard, mayo, relish, and egg yolks, this filling is simple and delicious. Add more or less of the ingredients to adjust to taste as desired.
Top them off with some fresh parsley and paprika and you have a dish everyone will come back to. Just make sure you make enough for everyone because deviled eggs are best eaten 3 or more at a time.
- Sweet Relish
- Black Pepper
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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- Large pot
- Measuring spoons
- Mixing bowl
Check out how to make southern deviled eggs with these simple step-by-step instructions:
Boil your eggs until they're hard boiled and then let them cool to safe handling temperatures.
Peel the shells from the egg whites and rinse under water to remove any small shell pieces.
Cut the eggs lengthwise down the middle.
Remove the yolks and set them in a bowl to the side.
Mash your egg yolks down until they're crumbly and fine.
Add in the remaining ingredients and stir to combine. Adjust to taste as needed.
Place the filling into a bag and then snip the end for easy piping.
Pie the egg filling into the cavity of the egg whites and then garnish with paprika.
Serve and enjoy.
🍴 Recipe Tips
If you want a less sweet and more dill flavor for your egg filling, use dill relish instead of sweet relish. For a slightly creamier texture add in a little more mayo until your desired consistency is reached.
I like to use a piping bag with the tip cut off to fill my egg whites but spooning it in works well too. You could even get fancy and use a star tip to pipe the filling into the egg whites.
If any of your boiled eggs don't turn out pretty enough for deviled eggs, don't forget you can always turn them into Creamy Egg Salad Sandwiches later!
Deviled eggs can be prepared and stored for 2 days. This means they can be made the day before an event and stored until the day after. For best results consume within 2 days.
Use older eggs that have been in the fridge for at least a week, older eggs work better at easily peeling. Next, try the 5-5-5 method. Place eggs in a pot of water and bring it to a boil. Boil for 5 minutes and then let them sit there for 5 minutes. Then, place in an ice bath for 5 minutes before peeling. I also like to peel my eggs under gently running water because it helps separate that sticky membrane from the eggwhite.
It's never recommended to freeze deviled eggs. While it could technically be done, the flavors, textures, and appearances are all different and offputting.
More appetizer recipes to check out soon!
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- Mini Pigs in a Blanket
- Maple Bacon Dip
- Air Fryer Frozen Mozzarella Sticks
Southern Deviled Eggs
- 12 large eggs ($0.96)
- ½ cup mayonnaise ($0.62)
- 1 tablespoon mustard ($0.02)
- 1 tablespoon sweet relish ($0.04)
- ¼ teaspoon ground black pepper ($0.02)
- ¼ teaspoon salt ($0.02)
- Hard boil your eggs and let cool to safe handling temperatures.
- Peel the shells from the eggwhites and then rinse under water to remove small shell pieces.
- Cut the eggs lengthwise down the center and remove yolks. Place yolks into a large mixing bowl.
- Mash the yolks until fine and crumbly.
- Add in the remaining ingredients and stir well to combine. Adjust to taste.
- Fill a bag and snip the end and pipe the filling into the cavity of each egg white.
- Garnish with paprika and serve.