Southern-Style Deviled Eggs
These southern-style deviled eggs are a timeless favorite — creamy, savory, and perfectly seasoned with a touch of sweet pickle relish. They’re ideal for picnics, brunches, or as part of a charcuterie board. The filling gets its classic southern flavor from mayonnaise, mustard, and sweet relish. For an extra pop, try spicy chopped sweet pickles…
These southern-style deviled eggs are a timeless favorite — creamy, savory, and perfectly seasoned with a touch of sweet pickle relish. They’re ideal for picnics, brunches, or as part of a charcuterie board.
The filling gets its classic southern flavor from mayonnaise, mustard, and sweet relish. For an extra pop, try spicy chopped sweet pickles like Wickles or Bubbies. Garnish them simply with paprika or pimiento strips for an attractive presentation.
Why You’ll Love Them
Classic southern flavor. Sweet relish and mustard give these eggs their signature tangy taste.
Simple ingredients. Pantry staples and a few boiled eggs are all you need.
Perfect for entertaining. Easy to prepare ahead and always crowd-pleasing.
Ingredient Notes
- Eggs: Large eggs are ideal; older eggs peel more easily after boiling.
- Mayonnaise: Use full-fat mayonnaise for the creamiest filling.
- Mustard: Dijon adds depth, but yellow mustard works just as well.
- Relish: Sweet pickle relish provides classic southern flavor; spicy or dill versions add variation.
- Hot sauce or cayenne: Optional, but a dash gives a subtle kick.
- Pimiento or paprika: Adds color and visual appeal for serving.
Steps to Make Southern-Style Deviled Eggs
- Boil and peel the eggs: Place eggs in a saucepan and cover with water by about 1 inch. Bring to a full boil, cover, remove from heat, and let stand for 14 to 16 minutes. Drain, cool under cold water, and peel.
- Prepare the filling: Slice six eggs in half lengthwise. Add the yolks to a medium bowl along with the remaining whole egg. Mash until smooth.
- Mix the filling: Add mayonnaise, mustard, relish, and optional hot sauce. Stir until creamy, adding more mayonnaise as needed for desired texture. Season with salt and pepper to taste.
- Fill the egg whites: Spoon or pipe the yolk mixture into the egg white halves. Arrange on a deviled-egg platter or lettuce-lined serving plate.
- Garnish: Sprinkle with paprika or top with thin pimiento strips, pickle slices, or herbs. Serve chilled.
Tips for Perfect Deviled Eggs
- Use slightly older eggs — they’re easier to peel after boiling.
- For ultra-smooth filling, press yolks through a fine-mesh sieve before mixing.
- Adjust mayonnaise gradually for the perfect creamy texture.
- Chill at least 30 minutes before serving for the best flavor.
Recipe Variations
- Relish: Spicy relish or chopped pickles are good substitutes, or use a dill relish or chopped dill pickle or cornichons.
- Mustard: Replace the Dijon with yellow mustard.
- Garnish: Instead of pimiento slices, garnish the deviled eggs with pickle slices, olive halves, or herbs.
How to Serve Deviled Eggs
- Charcuterie boards: Add to a mix of meats, cheeses, and pickles.
- Picnics or potlucks: Pair with fried chicken, sandwiches, or salads.
- Brunch: Serve alongside fruit salad, biscuits, or quiche.
- Appetizers: Offer as a protein-rich starter before dinner.
How to Store Deviled Eggs
Refrigerate: Store assembled deviled eggs in a covered container for up to 2 days. Keep chilled until serving.
Make ahead: Prepare the filling and whites separately up to 1 day ahead. Fill and garnish just before serving.
Freeze: Not recommended — the texture of eggs changes when frozen.
Southern-Style Deviled Eggs
Ingredients
- 7 large eggs
- 3 to 5 tablespoons mayonnaise
- 1/2 teaspoon Dijon mustard, or to taste
- 1 tablespoon sweet pickle relish
- Dash hot sauce, or pinch of cayenne, optional
- Salt and freshly ground black pepper, to taste
- paprika, optional
- pimiento strips, for garnish, optional
Instructions
- Boil and Peel the Eggs: Place the eggs in a medium saucepan and cover with water about 1 inch above the eggs. Cover the pan and bring the eggs to a full boil. Remove the pan from the heat and let stand for 14 to 16 minutes. Pour off the hot water and cover the eggs with cold water. When cool enough to handle, peel.
- Prepare the Filling: Slice 6 of the eggs in half, lengthwise. Turn the yolks into a medium bowl with the remaining unsliced egg. Mash until fairly smooth. Add 3 tablespoons of mayonnaise, mustard, relish, and hot sauce (if using). Mix well, adding more mayo, as needed for moistness. Taste and season with salt and pepper.
- Fill the Eggs: Use a teaspoon or small scoop to fill the egg white halves and place them in a plate designed for deviled eggs or nestle them on lettuce or spring greens on a serving plate.
- Garnish: Sprinkle with paprika or place pimiento strips on the tops of the eggs.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
