Go Back
+ servings
Southern Deviled Eggs on a black platter
Print

Southern Deviled Eggs Recipe

This is the BEST Classic Deviled Eggs recipe with relish, mustard, mayonnaise, and a little paprika on top. A great addition to Easter dinner and summer potlucks!
Course Side
Cuisine American
Keyword best deviled eggs recipe, classic deviled eggs, deviled eggs, deviled eggs with relish, relish in deviled eggs, stuffed eggs
Prep Time 15 minutes
Total Time 15 minutes
Servings 24
Calories 52kcal
Author Kat Jeter & Melinda Caldwell

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1deviled egg | Calories: 52kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 78mg | Potassium: 33mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg