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Southern Deviled Eggs Recipe

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
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 (12 deviled eggs)
Course: Appetizer
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tbsp mayonnaise Duke’s is the Southern favorite for a reason
  • 1 tsp yellow mustard classic Southern touch
  • 1 TSP apple cider vinegar
  • 1 TBSP sweet pickle relish
  • A pinch of salt
  • Pinch of black pepper
  • Paprika for garnish
  • Optional: a dash of hot sauce for an extra kick.

Method
 

  1. 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.
  2. Cool & peel. Transfer eggs to an ice bath for 5 minutes. Peel carefully, starting at the wide end.
  3. Halve & scoop. Slice eggs lengthwise and remove yolks to a bowl.
  4. Make the filling. Mash yolks with mayonnaise, mustard, vinegar, relish, salt, and pepper until creamy.
  5. Fill in the eggs. Spoon or pipe the mixture back into the egg whites.
  6. Garnish. Sprinkle lightly with paprika.
  7. 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.