Southern Deviled Eggs
Southern deviled eggs made with relish are the BEST deviled eggs recipe out there. The sweet relish perfectly balances out the tanginess of the mayo and mustard for an unforgettable flavor.
This classic southern deviled eggs recipe is perfect for any occasion from Easter dinner to summer pot lucks.
We love serving them at Easter brunch since they are a great way to use up dyed eggs, but really they are an appropriate snack to bring to just about any get together.
This version is made with sweet relish in deviled eggs. It balances out the sharpness of the mustard for the perfect combination of flavors.
You can never go wrong with this classic recipe but if you want to spice things up with some fun flavor combinations pick out one or two of these easy deviled egg recipes.
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Ingredients You’ll Need
Here is what you’ll need for stuffed eggs. Keep in mind, you can add additional or different ingredients to make new flavor combinations.
- Hard-boiled eggs – Make your own hard boiled eggs or save some time and buy them already cooked at the grocery store.
- Mayonnaise – This helps make the yolk creamy and tangy.
- Sweet pickle relish – This is a Southern tradition and makes this the best deviled eggs recipe ever.
- Mustard – We use yellow mustard because we like the sharper, more vinegar flavor and the additional yellow color it adds to the yolk mixture. You can also substitute with Dijon mustard or brown mustard.
- Salt – We use Kosher salt.
- Garnish – You can add a sprinkle of paprika, some finely chopped chives, or both to the tops of your deviled eggs to give them a little extra color.
How to Make the BEST Deviled Eggs
Step 1 – Prepare eggs. Peel the hard-boiled eggs and cut them in half. Remove the yolks with a spoon and place them in a separate bowl.
Step 2 – Make the filling. Place the mayo, sweet pickle relish, mustard, and salt in the bowl with the egg yolks. Mash together with a fork until well-combined. For extra creamy filling I like to use an immersion blender to get out all of the lumps.
Step 3 – Fill the eggs. Place the filling in a piping bag and fill each egg half with the yolk mixture. If you don’t want to use a piping bag you can just use a small spoon to fill the eggs. Finally, sprinkle with a bit of sweet paprika and serve.
Classic deviled eggs are always amazing, but you can also give them your own spin like we did with our Deviled Ham Stuffed Eggs, Shrimp Cocktail Deviled Eggs, Bacon Sriracha Avocado Deviled Eggs, and Mississippi Sin Deviled Eggs.
Trick for the Perfect Filling
To get smooth, creamy, deviled egg filling with no lumps use an immersion blender to blend together all of your filling ingredients.
The smooth, creamy filling pipes perfectly into the egg whites. Melinda taught me this little trick and I love it!
Don’t worry though, if you don’t have a blender it’s perfectly fine to mix everything together with a spoon, they taste just as good 😉
The English Oxford dictionary originally used the term “deviled” to refer to highly seasoned boiled or fried recipes. Eventually, the term came to describe spicy or condiment stuffed dishes, like deviled eggs or deviled ham.
Traditional deviled egg ingredients include mayonnaise, vinegar, mustard, salt, and pepper. You can use different varieties of mustard.
The southern ingredient that makes this the BEST deviled eggs recipe is a little sweet pickle relish as the vinegar. Just a tablespoon adds just the right amount of sweetness to balance out the tangy flavor of the mustard.
The thing about deviled eggs is that there really is no right or wrong way to make them. Sometimes we add a little more mustard to ours because we like that tangy flavor.
Some people like them a little sweeter, so they add more pickle relish.
It’s all up to you, just make sure you watch the consistency as you add anything extra because you don’t want the yolk mixture to be too wet or it won’t hold it’s shape when it is piped onto the egg halves.
The serving size of a deviled eggs is 2. Since each deviled egg is a half of an egg that is one hard boiled egg per person if you are planning 1 serving per person.
Keep in mind when you are making your menu that some people will eat more than 1 serving and some won’t eat any at all. I plan 3 deviled eggs per person.
6 people = 18 deviled eggs (9 hard boiled eggs)
10 people = 30 deviled eggs (15 hard boiled eggs)
12 people = 36 deviled eggs (18 hard boiled eggs)
16 people = 48 deviled eggs (24 hard boiled eggs)
20 people = 60 deviled eggs (30 hard boiled eggs)
How Far in Advance Can I Make Deviled Eggs?
The great thing about this Classic Deviled Eggs recipe is that you can make it ahead of time. That makes it the perfect party food or take along to Easter brunch!
To make deviled eggs ahead follow these simple instructions:
- Boil and peel the eggs up to 3 days ahead of time.
- The day before the party cut your eggs in half, remove the yolks, and place your egg halves in a sealed container. Mix in your other ingredients with the yolks and place the mixture in a sealed container.
- On the day of the party, fill the egg halves with the yolk mixture and serve.
Tip for Transporting
If you’re taking deviled eggs to a party, transport the egg halves in a container and place the egg yolk mixture in a gallon freezer bag. When you get to the party, snip off the corner of the freezer bag and pipe the mixture into the egg halves.
If you want to make your deviled eggs and have them assembled before getting to the party, you can use this deviled egg carrier to get them there safely!
Southern Deviled Eggs Recipe
- 12 Hard-boiled eggs, peeled
- 3 tablespoons Mayonnaise
- 1 tablespoon Sweet pickle relish, strain out excess juice
- 1 tablespoon Mustard
- ¼ teaspoon Salt
- Paprika or finely minced chives for garnish
- Cut the peeled hard-boiled eggs in half lengthwise. Remove the eggs yolks and placing them in a bowl. Set eggs white halves aside.
- In the bowl with the egg yolks add mayonnaise, sweet pickle relish, mustard, and salt. Mash together with a spoon or fork until smooth and well combined. If you want extra smooth, creamy eggs you can use an immersion blender to blend the mixture.
- Place the yolk mixture in a pastry bag and pipe the filing into each egg half. If you don't want to pipe it you can spoon the mixture into each egg half.
- Sprinkle the top of the filling with a tiny bit of sweet paprika and/or chives and serve.