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.
Instead of paprika I us cayenne pepper. Same color but more of a bite!
Yum, yum!
Exactly how my southern belle mother made them!!! I love reading your southern recipes.
Just a heads up for future reference….the recipe looks great but your 3rd photo of the cooked/sliced eggs could have been better. The eggs are waaaay over cooked. Eggs should never be cooked to the point where they turn that strange shade of grayish-green. There are plenty of sites showing the proper way to boil eggs. :)
I love deviled eggs and we can do bar-b-q without having them. I have also put a small dollop of guacamole on top of each egg. Delicious.
The guacamole sounds great! Yum.
Your beautiful photograph is on the front page of Serious Eats right now. (In case you didn’t know).
This is one of my favorite of all time too! Makes me hungry looking at em. AND no carb (or extremely low carb).
Such a pretty photo! I love deviled eggs, but for some odd reason, I’ve never made my own. Yours look simple and pretty perfect!
a touch of mustard and a touch of horseradish!
I make mine with dill relish, dijon mustard and mild herbs such as Fines Herbs which is a mix of chervil, parsley, tarragon and chives. They are so different that they just disappear!! Best of all, nobody can quite put their finger on what makes them unusual.
Also, a trick I learned was to put the deviled part in a ziploc bag for transit to the picnic or potluck. When you get there, all you have to do is clip the corner of the ziploc and pipe the goodies into the egg halves. That way, you don’t have to worry about everything getting all mushed up together during the ride.
Great tip about traveling with deviled eggs! Also, some really interesting additions to the filling with the fines herbs, etc. Thanks for the great information, Tracey.
I love those little devils! I like them with sweet pickle relish too!
i leave the egg deviling to my mom. i know she uses mustard powder, and dill pickle juice, but i can’t remember if she uses sweet relish or chopped dill pickle…
Deviled eggs and summertime go together in my mind like salt and pepper: a perfect match I keep experimenting with weird new variations — my husband suggested the addition of anchovies today (yuck!) — but keep coming back to a classic recipe like yours as the tried and true best. Just wonderful.
Barbara, It seems that I’ve heard of someone else adding anchovies to deviled eggs. Or maybe placing one atop the finished egg. The flavor could be interesting.
Hi Lana! I am curious about the details that you included in your recipe and about the details that you didn’t! For example, why did you not specify the water temperature of the water that you covered the eggs with in the beginning of your recipe? And, how about the temperature of the eggs? Should it make any difference? You also did not specify the type of paprika that you used! Yet, you did specify many other details, and there were many! I enjoy comparing the methods that home cooks use in the preparation of similar recipes. This recipe about “traditional” deviled eggs is a great example, with many suggestions. Thanks for sharing your version with us.
Hi Robin. I always enjoy hearing from folks who take a real interest in the details of how different home cooks approach a recipe. That’s part of the fun, isn’t it?
When I write my recipes, I try to strike a balance between being helpful and not overcomplicating things. For example, with boiling eggs, the temperature of the water you start with really doesn’t make much difference because the timing begins after it comes to a boil. Whether it’s cold tap water or room temperature, it all works out the same in the end.
As for the eggs themselves, I’ve used them straight from the fridge and at room temp; honestly, both work just fine. Hard-boiled eggs are pretty forgiving, which is one of the reasons they’re a staple in so many Southern kitchens.
And regarding the paprika, I actually did include a link to the specific type I used in the ingredients section for those who want that extra layer of detail.
I totally miss the curry powder in these! That tastes awesome :)
I never thought of using curry powder in them, but I bet it’s great! I’m so going to do that next time.
My entire troop loves deviled eggs. That is one thing I can count on there not being leftover after having dinner with them!
Mmmm…before or after Easter, it doesn’t matter as long as you post it up. Yummy delicious deviled eggs.