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.
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.
I’m from Georgia and I have never made deviled eggs without onions.. To me, and everyone that I know from the south, say’s that they are just not southern made deviled eggs without them. Everything else in this recipe is perfect though..
Isn’t that funny? I’m from Georgia, too, and I’ve never had deviled eggs *with* onions. Nobody I know puts onions in theirs, either. Interesting how recipes differ from place to place.
I add horseradish to my deviled eggs. Delish!!!
Am I the only one who also adds in real bacon bits or crumbled crispy bacon to the yolk mix?
I don’t Joleen, but it sounds really delicious!
Your recipe is identical to mine – 2 great minds! Others I’ve heard use pickle juice w/o the relish but we like the relish tang. I also add finely chopped onion. I wonder if a dash or 2 of Tabasco would enliven them, but how can you improve on perfection?! I sacrifice a whole chopped boiled egg to the yellow to give more filling to the halves. Also, I boil the eggs and then when they are rolling for a short few seconds, I remove the pot from the heat. Let sit for about 20 minutes. Drain and run under cold water and let sit in some ice water until cooled. If you tap the ends of the eggs and let sit in the cold water, it seeps in and helps loosen the shell. When ready to peel, I roll the egg on the counter until all the shell is in tiny pieces on the egg. Then I peel under cold water. That seems to help avoid the eggs from being shredded by the shell. Also, using eggs not newly purchased is supposed to help in peeling. Thanks for the recipe and reminder. I was just wondering what to take to the family Independence Day Celebration!
…plus, I sprinkle smoked paprika on the egg tops.
I use a straner and smash the egg yoke through the size you use to sift flour with, it really makes the filling creamy.
That’s a great idea, Louise! I’ll remember to do that next time.
oops. I forgot to mention the addition of parsley!!
I use salt/pepper, dill, grated onion, yellow mustard, Hellman’s Mayo (aka Best Foods), sometimes a bit of cayenne pepper (if the crowd is a tad younger), and after filling the whites again, I sprinkle paprika and stick a tiny square slice of carrot in the top. Folks have been favorably commenting on that bit of crunch.
My deviled eggs are asked for everytime I am invited to a get-together. Well, so, too, is my fried cauliflower! Oh yum!!
I use the same recipe but I like mine with a little twang to it. I put a little vinegar and some cayenne pepper to spice it up a notch!!
That vinegar and cayenne sure sounds good, Dee! I’m going to try that next time I make these.
I think you’ll like them . Enjoy!! ;-0
Try adding a heavy pinch of curry powder. It’s really great for a bit of a change-up!
Great idea, Janine. I’ll try that!
I make my deviled eggs the same way you do! I do add a few drops of Lea & Perrin’s sauce….
I just found your website on Pintrest…..I love your recipes…and pictures!!