Traditional Southern Deviled Eggs

Traditional Southern Deviled Eggs are just about perfect for any party, barbecue, or holiday. This classic recipe is easy and delicious!

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

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

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.