Traditional Southern Deviled Eggs
Traditional Southern Deviled Eggs are a classic for a reason! They’re simply the perfect side dish for any party, barbecue, cook-out, or holiday. This classic recipe is easy, quick, and delicious!
No matter what the occasion, Traditional Southern Deviled Eggs are a perfect choice to serve and they’re so easy to make. You’ll boil a few eggs, mash the yolks together with a few simple ingredients, and you’re done!
This is the very recipe that I learned from my mama. It’s the same way that everyone I grew up with made deviled eggs. They’re creamy and tangy with just a hint of sweetness. I’ve been eating them for as long as I can remember and they’re one of BeeBop’s favorites, too.
Deviled Eggs, also known as stuffed eggs, Russian eggs, or dressed eggs, are simply hard-boiled eggs that have been peeled, cut in half, and stuffed with a filling made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.
The term “deviled” in reference to food was in use in the 18th century with the first known print reference appearing in 1786. In the 19th century, it began to be used most often with reference to spicy or zesty food, including eggs prepared with mustard, pepper, or other ingredients stuffed into the yolk cavity.
Hope you enjoy this very simple, classic deviled egg recipe.
About the Ingredients
- Eggs (Well, of course. People say that they’re are easier to peel if they’re not super fresh. I’m not so sure about that. I prefer my eggs fresh. I think ease of peeling has more to do with the way they’re cooked and cooled than with their age.)
- Mayonnaise (I always use Duke’s mayonnaise. Or homemade. Use your favorite.)
- Mustard (For this recipe, plain old yellow ballpark-style mustard is the best choice.)
- Sweet Relish (Sweet pickle relish is easy to find in any supermarket. Or you can finely chop your favorite sweet pickles or gherkins. I’ve used finely chopped bread and butter pickles as well – hint: they’re delicious!)
- Paprika (In my book, it’s not really a southern deviled egg without a little sprinkle of paprika on top.)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
I love this beautiful ceramic egg tray available on Etsy!
(Disclosure: I’m an affiliate and will receive compensation if you purchase. This does not change your purchase price.)
How to Make Classic Deviled Eggs
Boil and Peel the Eggs
- Place the eggs in a single layer in the bottom of a medium saucepan. Add water to cover the eggs by 1 inch. Cover the saucepan with a lid.
- Bring the eggs and water to a boil. Turn off the stove, remove the eggs from the heat, and let them stand in the water for 12 minutes.
- Drain the water from the saucepan Lightly crack the eggs in the pan and fill the pan with cold water and ice. Let the eggs stand in the ice water for 10 minutes.
TIP: My method for cracking the eggs is to drain the water from the pan leaving the eggs in the saucepan. Place the lid on the pan and briskly shake the pan to lightly crack all the eggs at once.
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- Crack and peel the eggs under running cold water. Dry the peeled eggs.
Make the Filling
- Slice each egg in half lengthwise.
- Gently remove the egg yolks and place them in a small bowl.
- Mash the yolks with a fork.
- Add the mayonnaise, mustard, pickle relish, and salt and black pepper to taste. Mix until well combined.
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Pyrex Glass Mixing Bowls
Fill the Egg Halves
- Using a piping bag, a plastic resealable bag with one corner snipped, or a teaspoon, fill each egg white with the yolk mixture.
- Dust lightly with paprika.
How To Make Ahead and Store
Deviled eggs may be made one day in advance and stored, covered, in the refrigerator. I recommend letting them stand at room temperature for about 15-20 minutes before serving for the best flavor. It goes without saying that they just really can’t be frozen.
Recipe Variations
- Add a teaspoon of prepared horseradish to the filling for a real kick!
- Some cooks like to add curry powder. Use about 3/4 teaspoon.
- Try adding two slices of very crispy crumbled bacon.
- Garnish with a slice of pimiento-stuffed olive on top of each half.
- Use a dash of cayenne pepper instead of ground black pepper.
Questions
I count one whole egg (two halves) as a serving per person for deviled eggs.
Leftover deviled eggs make fantastic egg salad! Chop the deviled eggs and, if needed, add a few tablespoons of mayonnaise. Serve on your choice of bread. Or add them to a big chef’s salad. I’ve even had leftover deviled eggs sauteed, filling side down, in a tiny amount of butter, and served on toast – delicious!
Grab this CUTE deviled egg serving plate on Etsy!
(Disclosure: I’m an affiliate and will receive compensation if you purchase. This does not change your purchase price.)
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Recipe
Traditional Southern Deviled Eggs
Ingredients
- 6 hard boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 3 tablespoons sweet pickle relish
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- paprika
Instructions
- Place the eggs in a single layer in the bottom of a medium saucepan. Add water to cover the eggs by 1 inch. Cover the saucepan with a lid.
- Bring the eggs and water to a boil. Turn off the stove, remove the pan from the heat, and let stand for 12 minutes.
- Drain the water from the saucepan. Lightly crack the eggs in the pan and fill the pan with cold water and ice. Let the eggs stand in the ice water for 10 minutes.
- Crack and peel the eggs under running cold water. Dry the peeled eggs.
- Slice each egg in half lengthwise. Gently remove the egg holks and place them in a small bowl.
- Mash the yolks with a fork.
- Add the mayonnaise, mustard, pickle relish, and salt and black pepper to taste. Mix until well combined.
- Using a piping bag or a teaspoon, fill each egg white with the yolk mixture.
- Dust lightly with paprika.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on May 4, 2010. It has been updated with new photos and additional information.
The reason for using 2 week old eggs is the the protein membrane between the shell and the egg white has weakened.
I am a fan of putting eggs in a steamer. Nine minutes, pull them out to iced water and go on as before. You get perfect boiled eggs with NO DIVOTS!!
I have added three recipes to my collection today, Lana, the Leek and Potato Soup. the Easy Peach Turnovers and these casual and comfortable Deviled Eggs. Thank you so much for sharing them with us. I am very grateful to you. Everything I have made form your weekly messages has been a success and I am asked for repeats by my family. I hope you have a terrific weekend and next I will be studying your Easter goodies. Thank you, Marjory
That’s great, Marjory! I hope you enjoy all of them!
Family loves deviled eggs so when ever the eggs are requested I am normally the one who makes them which means I end up boiling 3 doz. eggs to please the family.
I do add just a bit of Dijon mustard in mine along with the yellow mustard. and adding just a ‘pinch’ of curry powder makes for a nice touch.
‘Wicked Chickens Lay Deviled Eggs’ :}
I think my mama puts a little curry powder in hers. It’s very good!
I just love deviled eggs. Always have. I like to make extra so that I can use the leftovers to make egg salad. One trick that I picked up for egg salad is to grate the eggs. That is supposed to be the way that they do it at Augusta National for those traditional marvelous egg salad sandwiches. Give it a try!
Miss P
That’s a good idea! I’m going to try it next time.
I also use the Ziploc bag method I use my pinking shears to cut the corner off of bag and then squeeze onto egg white, makes a pretty pattern