My Southern Deviled Eggs have been a reader-favorite recipe for years. We use simple ingredients like mayonnaise, mustard, pickle relish (dill and sweet), and a sprinkle of paprika. There’s nothing fancy here, just a classic recipe that stands the test of time because it’s so easy and so good. These deviled eggs are the same way my Granny made them and the way my Mama makes them today.
These are perfect!
I made them for Thanksgiving this year and I just made them again for our Christmas tomorrow!Thank you!
carol
As a 4th-generation Southern cook, I’ve made and eaten a LOT of deviled eggs. They’re trendy now too, so they show up on restaurant menus with lots of weird variations — deep fried and battered seems to be a favorite.
I prefer the old-fashioned Southern Deviled Eggs with relish like my family has made for many years. They’re creamy and so easy to make. We love them with our Easter baked ham or the Thanksgiving turkey and all occasions in between.
Let’s talk about that deviled egg plate
There are some things a Southern hostess is always going to have, and a deviled egg plate is one of them. If you weren’t lucky enough to get a hand-me-down from a grandmother, you can find them in antique and thrift shops or even online at Amazon.
They’re not expensive but they are the best means of serving deviled eggs.
Testing results for deviled eggs
- I’ve tested this recipe using just yellow mustard (which is traditional) but I prefer a touch of Dijon for a subtle tang.
- I’ve tested using only sweet pickle relish and only dill pickle relish. Either one is really fine. My preference is to use a little of both. But if I only have one or the other, that’s what I use. Not going to the store just for pickle relish!
I hope you make this recipe. I think you’ll love it!
Ingredient notes
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Mayonnaise: This recipe is mayonnaise-based, so it’s important to use good quality mayonnaise. My preference is almost always Duke’s.
Dijon mustard: My secret ingredient — just a touch is all you need.
Pickle relish: Most people use sweet pickle relish, but you can use dill if you prefer. I use a little of both!
Paprika: The paprika is optional. It doesn’t add much flavor-wise, but it does make your deviled eggs a little prettier.
Pin this now to save it for laterHow to make deviled eggs
- Start by boiling your eggs, then let them cool and peel.
- Next, halve them and extract the yolks.
- In a small bowl, combine yolks with your condiments: mayonnaise, mustard, and relish.
- Season to taste with salt and pepper, then fill your egg white halves with the creamy filling.
- Finish with a dusting of paprika.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Deviled Eggs Recipe
Ingredients
- 12 large eggs
- 4 ½ tablespoons mayonnaise (use less if you like them less creamy)
- 1 tablespoon prepared yellow mustard
- 2 teaspoons Dijon mustard
- 4 tablespoons sweet or dill pickle relish, drained
- salt
- pepper
- paprika
Instructions
- Place 12 large eggs in a large pot and cover with cold water. Bring water to a rolling boil, then cover pot and turn off the heat. Let eggs sit for 10-15 minutes then drain and place back in pot with ice water for a few minutes.
- Slice eggs in half and remove yolks.
- To yolks, add 4 1/2 tablespoons mayonnaise (use less if you like them less creamy), 1 tablespoon prepared yellow mustard, 2 teaspoons Dijon mustard, 4 tablespoons sweet or dill pickle relish, drained, salt, and pepper. Mash together with a fork or use hand mixer to blend.
- Spoon mixture into egg white halves or use a pastry bag.
- Sprinkle lightly with paprika.
Notes
- Be sure you drain the pickle relish to avoid adding too much moisture.
- Add more or less mayonnaise to get the consistency you want.
- If you want the filling creamier, add a little pickle juice (Wickle’s is great!).
- Use a pastry bag to pipe the filling into the white halves or use two spoons, one for scooping and one for scraping into the egg white.
- Prepare up to two days in advance.
- Do not freeze deviled eggs.
Nutrition
Tips
- Use an Instant Pot for consistent, easy-to-peel boiled eggs.
- After boiling, cooling the eggs in ice water also aids in peeling.
- If you like a creamier consistency, use a hand mixer to whip the egg filling.
- You could also use a masher like this one.
- For a smooth, uniform filling, use a piping bag. You can use a ziplock bag as a piping bag and snip off the corner of the bag. Or, a small spoon works fine too.
- Strain the liquid from the pickle relish to prevent a runny filling. The egg yolk mixture should be creamy but not runny.
- On the other hand, if your filling is not creamy enough, you can ADD some pickle juice (or more mayo)—my favorite is Wickle’s juice!
- Store your prepared deviled eggs in an airtight container in the refrigerator. If serving outside, you can place the plate on an ice bath.
We place the eggs in a pot, add enough cold water to cover them and bring to a rolling boil. Once boiling, turn off the heat and cover the pot.
After 10-12 minutes, drain the water, and you will have perfect hard-boiled eggs! At this point, we place the eggs in ice water to help cool them and also make them easier to peel.
Yes, you can prepare deviled eggs a day or two in advance and store them in the refrigerator. You can also boil the eggs 2-3 days in advance.
Unfortunately, no. The texture of the egg whites can become rubbery.
An egg carrier or a deviled egg tray with a cover can make transportation easy and mess-free.
They should not be left out for more than two hours. After that, they should be refrigerated. (To be even safer, place your deviled eggs over an ice bath!)
Deviled eggs should be consumed within three to four days.
These are perfect!
I made them for Thanksgiving this year and I just made them again for our Christmas tomorrow!
Thank you,
Thank you!
Made them this morning and they are delish. I eliminated the Dijon mustard because I wasn’t sure if everyone would like it, and I added extra mayo to make it super creamy.
Make sure to strain any liquid from the pickle relish. I learned the hard way, on Thanksgiving. It was too late to make adjustments, but they were delicious!
Great to know you are back.Have missed hearing from you. Will Enjoy your posts and recipes.
It’s all about the relish! Yum! So good!
It’s all about the relish! Yum! So good!
I like to add a little white sugar to my ingredients.
I like to add a little white sugar to my ingredients.
I made deviled eggs the same way! and they are awesome, everyone loves them! one day I was making deviled eggs, with mayo, mustard, salt, pepper and paprika for the top, as I was mixing the yolk mixture I wanted to try sweet relish, so I add relish to the mixture, and bingo! I loved them! now I don’t make deviled eggs with out relish, it give it that extra taste to it!
I made deviled eggs the same way! and they are awesome, everyone loves them! one day I was making deviled eggs, with mayo, mustard, salt, pepper and paprika for the top, as I was mixing the yolk mixture I wanted to try sweet relish, so I add relish to the mixture, and bingo! I loved them! now I don’t make deviled eggs with out relish, it give it that extra taste to it!