Southern Deviled Eggs are creamy with a touch of sweetness from pickle relish and a sprinkle of paprika on top. Very simple and tasty!
A Southern gathering isn’t complete without a plate of deviled eggs…and that plate is always a deviled egg plate. Every good Southern hostess should have one, usually passed down from her Mama.
Southern deviled eggs are a quick and tasty way to use up Easter eggs or just to take something to a party. And these days, they have become quite a fancy addition to restaurant menus, with all kinds of variations and flavors. Deviled eggs are a nice accompaniment to any roasted meat, such as turkey or pot roast, and especially good with fried chicken!
Here, we’re going to start with a basic deviled egg recipe, which can be then used to create anything you can imagine. Most Southerners use just mayonnaise, yellow mustard and sweet or dill pickle relish. Add a little salt and pepper and you’re done.
Southern Deviled Eggs
I usually start with a dozen eggs. Place them in a pot and cover with cold water, then bring the water to a boil. Once the water starts boiling, turn it off, remove the pot from the heat and cover. Let the eggs sit in the water for 14-15 minutes and then run cold water over them and start peeling.
Once peeled, slice eggs in half and pop out the yolk.
Use this fancy kitchen gadget to mash the yolks.
Add the mayonnaise, mustard, pickle relish and salt and pepper and just mash it all together until the consistency is however you like it. Some folks like their deviled eggs more creamy, as the ones pictured above. I like mine slightly less creamy and with a little more mustard to give some tanginess. You can leave them plain or sprinkle with paprika, although you might want to be a little more careful with the paprika than I was. Use a spoon or fork to scoop the mixture back into the egg whites, or you can even use a pastry bag or a plastic bag with the corner cut off.
That’s it! Just pop the eggs in the refrigerator until you’re ready to serve. Enjoy your Southern Deviled Eggs!
- 12 large eggs
- 4 tablespoons mayonnaise
- 1 tablespoon prepared yellow mustard
- 3 tablespoons sweet pickle relish
Place eggs in a large pot and cover with cold water. Bring water to a boil, then cover pot and remove from heat. Let eggs sit for 10-15 minutes then rinse under cold water and peel.
Slice in half and remove yolks. To yolks, add mayonnaise, mustard, relish, salt and pepper. Mash together with a fork.
Spoon mixture into egg white halves or use a pastry bag. Sprinkle lightly with paprika.