This easy deviled eggs recipe combines a creamy, tangy blend of mayonnaise, mustard, and pickle relish and is topped off with paprika. Get ready to whip up a batch of these Southern deviled eggs, a classic recipe that’s simple yet full of flavor.
Deviled eggs are excellent with roasted meat, such as turkey or pot roast, and especially good with fried chicken! A favorite at family gatherings, they are a quick and tasty way to use up Easter eggs or to take something to a party.
And these days, they have become a pretty fancy addition to restaurant menus, with many variations and flavors.
Why are they called deviled eggs
According to History.com, a form of deviled eggs was served in ancient Rome. The recipe and technique changed over the years, with the first known printed mention of food as “deviled” in Great Britain in the 18th century.
The term referred to food that was spicy or highly seasoned. And mayonnaise didn’t even become part of a traditional recipe until around 1940!
What’s a deviled egg plate
A Southern gathering isn’t complete without a plate of deviled eggs…and that plate is always one of these! Every good Southern hostess should have one, usually passed down from her Mama.
However, if you don’t have one, a regular serving platter will also work.
For transport, I love this tray because it has a lid that can be flipped to the bottom so you can fill it with ice to keep your eggs chilled and safe! Genius!
We like to keep our Southern Deviled Eggs traditional with simple ingredients:
- Egg yolks – from hard-boiled eggs
- Mayonnaise –Duke’s, of course!
- Yellow mustard
- Dijon mustard – just a touch is the secret ingredient!
- Sweet pickle relish – or dill pickle relish
- Salt and Pepper
- Paprika – optional
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- Consider adding crispy bacon on top of your eggs.
- Sprinkle chopped chives on the eggs.
- Use diced pickles instead of relish.
- Make vegan deviled eggs for your non-meat eaters.
- Drizzle some hot sauce or add cayenne pepper to the filling for a spicy version.
- Try deep-frying the deviled eggs for a delicious treat.
How 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.
- 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 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.
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.
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- 12 large eggs
- 4 ½ tablespoons mayonnaise
- 1 tablespoon prepared yellow mustard
- 2 teaspoons Dijon mustard
- 4 tablespoons sweet or dill pickle relish, drained
- Place eggs in a large pot and cover with cold water. Bring water to a rolling boil, then cover pot. 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 mayonnaise, mustard, relish, 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.
- 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.
Update Notes: This post was originally published April 1, 2013, and on July 5, 2023, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips.