Southern-Style Deviled Eggs

Southern-Style Deviled Eggs

Southern-Style Deviled Eggs Recipe

It’s hard to say exactly what a deviled egg should taste like. Every cook has a different take on this potluck and picnic classic, and they’re all delicious! However, a Southern-style deviled egg usually involves some kind of pickle relish, which makes these eggs a bit sweeter than other kinds of deviled eggs. Other mix-ins are selected by the cook, and include olives, celery, and even bacon bits. For a unique twist, you can even include a dash of hot sauce or cayenne pepper!

Deviled Eggs Prep

Arguably more important than the recipe itself is the quality of the ingredients. This is especially true of the mayonnaise. For the best deviled eggs, you have to use the best mayonnaise. In my opinion, that’s going to be either Heinz or Duke’s; Duke’s is more traditional but Heinz, though new to the mayo market, has a fantastic taste profile as well. Don’t skimp on the quality of your eggs, either.

Southern deviled eggs generally use a simple yellow mustard, as opposed to a fancier Dijon or whole grain mustard. French’s yellow mustard is the standard, but generally any good quality yellow mustard will work. Some people choose to use dill pickle relish instead of sweet relish for their savory ingredient, and leave out the mustard altogether. It’s really up to your tastes.

Deviled Eggs preparation

Make sure to leave yourself enough time to prepare this dish. It takes about 15 minutes to boil the eggs, and then they need to be cooled before you can peel them. There’s also prep time involved in slicing and separating the egg halves and the yolks. If you plan on making these for an occasion where looks matter, make sure to boil a few extra eggs for when you inevitably damage the whites while cutting.

Southern-Style Deviled Eggs Recipe

Makes approximately 20 deviled eggs

Southern-Style Deviled Eggs Recipe
  • 1 dozen eggs
  • 2 tsp white vinegar or apple cider vinegar
  • ½ cup mayo
  • ¼ cup pickle relish or diced pickles
  • 2 T yellow mustard
  • salt, pepper, garlic, cayenne pepper to taste
  • paprika (for garnish)
  1. Place your eggs into a medium-sized saucepan and cover them with room-temperature water. Make sure the pot is large enough for the eggs to lay in a single layer on the bottom. Bring the water to a full rolling boil, then cover and remove from the heat. Allow the eggs to sit in the hot water for 12 minutes.
  2. Pour off the water from the cooked eggs and replace with cold water. You can top this with ice if you have it available. Once the eggs are cool enough to handle, peel them gently.
  3. Slice the eggs lengthwise and remove the yolks from the whites. Put the whites aside carefully.
  4. Mash the yolks and mix with all remaining ingredients and spices, except for the paprika. Continue mashing until mixture is smooth and creamy. If necessary, add more mayonnaise to get the correct texture.
  5. Scoop about 2 tablespoons of the mixture into each egg half. For a fancy look, you can use an icing bag or Ziploc with the corner removed, but a spoon will do the job just fine.
  6. Top with the paprika and serve.



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About the Author

Hi I'm James. I love to research recipes and experiment changing them up to create something unique and delicious. Bonus points if it's healthy and I can actually get my four kids to eat it. Game on.

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Southern-Style Deviled Eggs