Southern Deviled Eggs

Why This Southern Deviled Egg Recipe Works

• The ingredient combination. Our 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 satisfying 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. We 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 we 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 it comes together

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. We 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.

Pantry notes

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

Cook notes

• 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 our Deviled Eggs with Cajun Shrimp, Potato Cheese Balls, and Pizza Toast.

• Yield: 12 deviled eggs
• Prep: 20 minutes
• Cook: 10 minutes
• Total: 30 minutes

Ingredients

• 6 large eggs, we 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

Method

1. 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.
2. 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.
3. Remove the eggs and pat dry with paper towel. Gently crack the eggs and peel them.
4. 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.
5. 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.
6. Mash the yolks with a fork until they are all crumbly.
7. 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.
8. 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.
9. Top the eggs with a few shakes of paprika and/or some chopped chives or red pepper flakes if you love heat.