Southern Deviled Eggs Recipe for Holidays and Gatherings
Growing up in the South, no potluck or Sunday dinner was complete without a platter of Southern Deviled Eggs Recipe sitting proudly on the table. I learned early on that what sets the Southern style apart is a little extra tang, usually from pickle relish and a splash of vinegar. The first time I made them, I added too much relish, and the filling turned runny, but I quickly learned to balance it. That small mistake taught me the importance of texture in a recipe as simple as this.This recipe is for anyone who wants a comfort-food appetizer with Southern charm. Perfect for church suppers, family gatherings, holiday spreads, or even as a quick snack.Difficulty: Easy
Ingredients
Method
- Boil the eggs. Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, turn off the heat, and let sit 10–12 minutes.
- Cool & peel. Transfer eggs to an ice bath for 5 minutes. Peel carefully, starting at the wide end.
- Halve & scoop. Slice eggs lengthwise and remove yolks to a bowl.
- Make the filling. Mash yolks with mayonnaise, mustard, vinegar, relish, salt, and pepper until creamy.
- Fill in the eggs. Spoon or pipe the mixture back into the egg whites.
- Garnish. Sprinkle lightly with paprika.
- Serve. Chill until ready to serve or enjoy immediately.
Notes
Southern staple: Duke’s mayo gives a tangier flavor than most brands, worth using if you can find it.
Lesson learned: Too much relish makes the filling watery. Stick to 1 Tbsp.
Heat lovers: A few drops of hot sauce will add that Southern kick without overpowering it.
Make ahead: Filling and whites can be prepped separately a day before, then assembled before serving.
Tips & Tricks
- Ultra-creamy texture: Run yolks through a fine sieve before mixing with mayo.
- Balanced flavor: Taste the filling, sometimes a pinch of sugar to balance the vinegar and relish.
- Quick peeling hack: Crack the boiled eggs slightly, then roll them under your palm before peeling.
- Serving platter idea: Place eggs on a bed of lettuce leaves to keep them steady and add color.
- Storage tip: Best eaten within 2 days; after that, the filling loses its freshness.
Serving Suggestions
- Potluck favorite: A guaranteed hit at family reunions, BBQs, or church dinners.
- Holiday classic: Perfect for Easter, Thanksgiving, or Christmas appetizers.
- Southern spreads: Pair with fried chicken, collard greens, and cornbread.
- Picnic snacks: Easy to pack and enjoy outdoors.
- Party platter: Dress them up with chives, bacon bits, or pickled jalapeños for variety.
Nutrition (per deviled egg half)
- Calories: ~70
- Protein: 3 g
- Carbs: 1 g
- Fat: 6 g
- Fiber: 0 g
