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My family serves Southern deviled eggs for Easter, Thanksgiving, and just about every family gathering in between. The filling is creamy and tangy, with a little sweetness from the pickle relish and a dusting of paprika on top. This is the old-fashioned version, made with mayonnaise, yellow mustard, a touch of Dijon, and a little of both sweet and dill relish. It’s the way my Granny made them and the way my Mama still makes them today.
These are perfect!
carol
I made them for Thanksgiving this year and I just made them again for our Christmas tomorrow! Thank you!
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 old-fashioned Southern Deviled Eggs with relish, like my family has made for years. They’re creamy and so easy to make. We love them with our Easter baked ham or Thanksgiving turkey, and on 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 way to serve deviled eggs.
Testing results for deviled eggs
- I tested this recipe with only yellow mustard, the traditional choice, and I like it better with a touch of Dijon for a subtle tang.
- I also tested it with only sweet pickle relish and with only dill pickle relish, and either one works fine. I like a little of both, but if I only have one in the fridge, I use that one. I’m not going to the store just for pickle relish!
I hope you make this recipe. I think you’ll love it!
The relish in Southern deviled eggs
➡️➡️➡️ 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.
Pickle relish: Use sweet, dill, or a little of both. I like both, but either one works fine on its own, so use whatever’s already in your fridge. Drain it well before adding it to the yolks. The liquid can make the filling too loose, and once you stir it in, you can’t take it back out. If your filling turns out too stiff, stir in a spoonful of pickle juice or a little more mayonnaise.
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Mayonnaise: The filling is mostly yolks and mayonnaise, so use a good one. Mine is always Duke’s, and I will run to the grocery store if I’m out of Duke’s! If you like your deviled eggs less creamy, start with a little less than the recipe calls for and add more as you mash.
Related 📖 ➡️ Duke’s Mayo vs. Other Mayo: What’s the Difference?
Mustard: Yellow mustard is the traditional choice. I add a couple of teaspoons of Dijon for a subtle tang.
Paprika: It’s optional. It doesn’t add much flavor, but it does make the tray a lot prettier. If you’re out, nobody will miss it.
Mashing the yolks: A fork works fine, or you can use a masher like this one. If you like a creamier filling, whip it with a hand mixer instead.
Filling the whites: A pastry bag or a zip-top bag with the corner snipped off gives you the prettiest eggs. If you don’t have either, use two spoons, one to scoop the filling and one to push it into the white.
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Tools for a dozen deviled eggs
These are the tools I keep handy when I’m making a tray of deviled eggs for a crowd.
Deviled eggs on the holiday table
For Thanksgiving, serve them with a dish of corn pudding made with two kinds of corn. They’re just as welcome on a Sunday supper table next to a pot of old-fashioned green beans with bacon. In the spring, set them beside a bowl of creamy Southern potato salad with Duke’s mayo for an Easter lunch or a backyard picnic.
You can make these the day before or the morning of the party, so that’s one less thing to do right before everyone shows up. Cover the tray and keep it in the fridge until it’s time to set them out.
Fair warning: once you bring these to a gathering, they tend to become your job at every occasion after. If you don’t have a deviled egg plate yet, this is a good year to get one. It’ll be on your table for many Easters and Thanksgivings to come.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Southern Deviled Eggs Recipe
Equipment
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
- ¼ teaspoon salt plus more to taste
- ¼ teaspoon pepper plus more to taste
- paprika
Instructions
- Place 12 large eggs in a large pot and cover with cold water. Bring the water to a rolling boil, then cover the pot and turn off the heat. Let the eggs sit for 10-15 minutes, then drain and return them to the pot with ice water for a few minutes.
- Slice eggs in half lengthwise and remove yolks.
- To the 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, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Mash together with a fork or use a 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
Questions and tips
To get perfectly cooked deviled eggs (hard-boiled is the way I like them), 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. This takes 5-8 minutes, depending on your stove.
After 10 to 15 minutes, drain the water. Then, place the eggs in ice water to help stop the cooking 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 egg whites can become rubbery.
An egg carrier or a deviled egg tray with a cover can make transportation easy and mess-free.
Don’t leave them out for more than two hours. After that, refrigerate them. (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!