Traditional Southern Deviled Eggs are a classic for a reason! They’re simply the perfect side dish for any party, barbecue, cookout, or holiday. This classic recipe is easy, quick, and delicious!
No matter the occasion, 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. Serve them with baked ham, Southern potato salad, old-fashioned green beans, and homemade pull-apart rolls for a delicious spring Sunday dinner!
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.
Recipe Snapshot
Cuisine: Southern/Vintage
Cooking Method: Stovetop
Total Time: 20 Minutes
Servings: 6
Primary Ingredient(s): Eggs, mayonnaise, mustard, sweet pickle relish
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Perfect. Can’t improve on perfection.”
— Lisa M
What You’ll Like About This Recipe
- It’s so easy to make! Beginner cooks can easily accomplish great results with this recipe.
- They’re so flavorful. That sweet-savory-tart combination of mayo, mustard, and pickle just can’t be beat!
- They’re very versatile and can be served as either an appetizer or a side dish, with the filling adjusted to suit your personal preference.
Key Ingredients
- Eggs – Well, of course. People say that they’re 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, and they’re delicious!
- Paprika – In my book, it’s not really a Southern deviled egg without a little sprinkle of paprika on top.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
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.
You’ll also find this recipe in my cookbook!
You can see this recipe on page 157 of my cookbook, My Southern Table! Get your signed copy today.
How to Make Classic Deviled Eggs
Boil and Peel the Eggs
STEP 1. 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.
STEP 2. 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.
STEP 3. Drain the water from the saucepan Lightly crack the eggs in the pan (see the tip below). Then fill the pan with cold water and ice. Let the eggs stand in the ice water for 10 minutes.
Pro 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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STEP 4. Crack and peel the eggs under running cold water. Dry the peeled eggs.
Make the Filling
STEP 5. Slice each egg in half lengthwise.
STEP 6. Gently remove the egg yolks and place them in a small bowl.
STEP 7. Mash the yolks with a fork.
STEP 8. Add the mayonnaise, mustard, pickle relish, and salt and black pepper to taste. Mix until well combined.
Fill the Egg Halves
STEP 9. Using a piping bag, a plastic resealable bag with one corner snipped, or a teaspoon, fill each egg white with the yolk mixture.
STEP 10. Dust lightly with paprika.
Recipe Tips
- Cool the eggs completely in ice water before peeling for cleaner results.
- Mash the yolks thoroughly before adding other ingredients so the filling stays smooth.
- Taste the filling before assembling and adjust the seasonings, mayo, or mustard as needed.
- Use a piping bag or a zip-top bag with the corner snipped for a neater presentation.
Recipe Troubleshooting Tips
- Eggs are difficult to peel. Many cooks recommend using eggs that are a few days old as they seem to be easier to peel. Also, be sure to chill them fully in ice water. The ice water bath causes the inside of the egg to contract slightly away from the shell.
- Filling is too thick. To thin the filling, add additional mayonnaise, one teaspoon at a time until you reach the consistency you like.
- Filling is too soft. The easiest way to correct a too soft or runny filling is to add an additional egg yolk or two. I typically set two aside just in case I need them for thickening the filling. If they’re not needed, I just fold them into the filling at the end along with one more teaspoon of mayonnaise.
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 really can’t be frozen.
How to Serve
I often see deviled egg recipes listed as an appetizer. I have to tell you, in all my years, I have never seen them served that way. I have always served deviled eggs as a side dish alongside a full meal. They’re a natural fit for Easter, Christmas, Thanksgiving, or even summer picnics. Pair them with almost anything from ham to steaks to hot dogs and hamburgers.
Questions About Traditional Southern Deviled Eggs
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!
Yes, they should be kept chilled until ready to serve.
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Recipe
Traditional Southern Deviled Eggs
Ingredients
- 6 eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 3 tablespoons sweet pickle relish
- ¼ teaspoon salt
- ¼ 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.6 eggs
- 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 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.3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 3 tablespoons sweet pickle relish, ¼ teaspoon salt, ¼ teaspoon ground black pepper
- Using a piping bag or a teaspoon, fill each egg white with the yolk mixture.
- Dust lightly with paprika.paprika
Notes
- For easier peeling, use eggs that are at least a few days old. Very fresh eggs tend to stick inside the shell.
- After cooking, transfer immediately to an ice bath and let the eggs cool completely before peeling. Peel the eggs under running water to help remove the shells cleanly and avoid tearing the whites.
- Taste the filling before assembling and adjust salt, pepper, or mustard to your preference.
- For a neater presentation, use a piping bag or a zip-top bag with the corner snipped.
- If making ahead, you can prepare the filling and store it separately from the egg whites. Fill the eggs shortly before serving for the best appearance.
- Store finished deviled eggs in the refrigerator, covered, for up to 2 days. Keep them chilled until ready to serve.
- Deviled eggs cannot be frozen.
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 healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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
Like this recipie. Am going to make them as per your recipie before I add Curry Powder which I am partial to. Great one to share with my vegetarian daughter. thank you
Perfect. Can’t improve on perfection.
And I also am from Georgia (Atlanta) and I, too, have never heard of putting onions in devilled eggs…regional thing, I imagine…
Sometimes the spices are too strong for me in sweet relish, so I usually use minced baby kosher dill pickles. I also like using Miracle Whip. And I really like the idea of using a zip lock bag to “squirt” the filling into the egg halves. I am going to try that next time!
I make mine with equal parts mayonnaise and horseradish sauce, but no relish. I’m a bit of a purist when it comes to the smooth texture. ;)
I use the ziplock bag when transporting, too, and always freeze the egg plate before using it. Another nice touch is to top with either the traditional paprika and/or a slice of olive.
And drat! Now I’m hungry for some!
I use a sandwich bag to “squirt the yolks back into the shell. my girlfriend adds bacon and uses miracle whip instead of mayo but the bacon is so yum in the eggs!! ALL of your recipes and other variations are great! thank you so much!! Happy Easter!!
This is exactly the recipe I have been making since 1967….My family always wanted me to bring the deviled eggs and the potato salad to every family get together….
Hi Lana, Happy Easter! I’m not a big egg eater, so when my son was a child and wanted Deviled Eggs I found a way to make them so that I could eat them. No mustard, no pickles in eggs( I love both ). I use equal amounts of mayo(Hellman’s) and sour cream, salt, white pepper, onion powder, dash or 2 of garlic powder and dill weed(fresh or dried). I use dill weed on top/sometimes chives/and real bacon crumbled is delicious. I would love if you would try it. Spices are to taste- just be sure to use enough. They never last long!
I don’t use relish in mine, but I do use pureed Vidalia onion, and push the yolk thru a strainer, I also use half honey mustard & half yellow mustard.
another ingredient that is delicious is deviled eggs is horseradish. Really gives them a kick!
I’ve lived in north Georgia and south Georgia and never had onions in deviled eggs. Never had pickle in deviled eggs in north Georgia. Our deviled eggs were mostly egg. My late SIL put a pimento-stuffed olive slice atop hers. I would not be opposed to ripe olives in or on my deviled eggs.
I haven’t used onion in mine either, Jean, but I’d try it.