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4.84 from 6 votes

Southern Deviled Eggs

Southern Deviled Eggs are creamy with just a touch of sweetness from pickle relish and a sprinkle of paprika--very simple and tasty!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 24 halves
Calories: 54kcal
Author: Lucy Brewer


  • 12 large eggs
  • 4 1/2 tablespoons mayonnaise
  • 1 tablespoon prepared yellow mustard
  • 2 teaspoons Dijon mustard
  • 4 tablespoons sweet pickle relish
  • Salt
  • Pepper
  • Paprika


  • 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.


Tips for the Best Deviled Eggs:

  1. Add more or less mayonnaise to get the consistency you want. 
  2. Use two spoons, one for scooping and one for scraping into the egg white. 
  3. Make up to two days in advance.
  4. Do not freeze deviled eggs.