This is the quintessential recipe for Classic Southern Deviled Eggs. It is a delicious holiday meal staple that features a great shortcut!
I just love deviled eggs, but for whatever reason, I don’t make them very often. However, when holidays roll around, it is a staple on my menu. I especially love making them on Easter because it is the perfect way to use up those leftover colorful eggs.
These are a breeze to whip up—I grew up side by side with my mom and often my grandma too, getting my hands in there to mix and fill the eggs. They’re flawless every time.
The addition of pickle relish gives these deviled eggs a Southern twist, and going with Duke’s mayonnaise is a nod to tradition.
Deviled eggs with relish bring a delightful sweetness and a wonderful texture that just draws you in.
Admittedly, I had to be precise with the measurements when I was putting together this recipe to share.
OK, let’s get cooking.
Table Of Contents
Ingredient Notes:
- Eggs: This recipe uses a dozen large eggs, but you can adjust the quantity as needed. Any type of large eggs will do the trick.
- Mustard: Our family swears by classic yellow mustard for that essential zesty flavor. If you’re feeling adventurous, brown or Dijon mustard can be a delicious twist.
- Mayonnaise: While Duke’s is the Southern staple and a serious choice for many, any brand you prefer is perfectly fine. And if light or reduced-fat mayo is what’s in your fridge, go ahead and use it.
- Pickle Cubes: They provide a delightful crunch and a touch of sweetness. Sweet pickle cubes are my family’s go-to, but I’ve seen others use dill pickle cubes. And if pickles aren’t your thing, leaving them out is absolutely okay.
And I haven’t forgotten—here are some playful topping ideas to dress up your deviled eggs. They’re entirely optional but can add a pop of festivity and flavor to your dish. Choose the ones that excite your taste buds!
TOPPING IDEAS:
- Sprinkle of paprika
- Chopped parsley
- Snipped chives
- Capers
- Pimientos
- Olive slice
- Caviar
- Cooked, crumbled bacon
What is the best way to fill deviled eggs?
There is no right or wrong way to fill your deviled eggs. I use the spoon method because it’s what my mom did, and that’s just how I make these types of decisions. Here are the two most common ways to fill up those delicious eggs:
- The Spoon Method – I see all these pretty photos where folks have piped their filling into their eggs so daintily. I never once saw my mom do that. She just spooned it into the white. If you’ve got the time and energy and want to make them look special, you just go on with ya bad self. I’ll be over here spooning it into mine because I’m just ready to eat.
- The Piping Method – Now if you do decide to go the piping route, that’s totally fine too. Simply take your mixture and put it in a ziplock bag. Press the ingredients towards one of the bottom corners. Cut the point off that corner and gently apply pressure while pushing the mixture out of the plastic bag and into your egg white. You could also use a pastry bag for this piping method, but it’s really not necessary. Just grab a plastic bag you already have on hand.
What makes boiled eggs easier to peel?
The big hassle for me when making hard-cooked eggs is peeling them. Now, I’ve seen (and tried) all the tips and tricks to try to make them easier to peel – using older eggs, adding vinegar to the water, adding baking soda to the water, starting with cold water in the pot, etc. For me, none of those work consistently. But you know what does? Cooking the eggs in an electric pressure cooker.
Pressure cooking the eggs on low pressure for about 8 minutes with a manual pressure release will deliver perfect hard-cooked eggs every time and the shell will peel right off. Now, why does this work? Well, the theory is that the steam causes the membrane inside the egg to pull away from the shell making them easier to peel. And, that makes sense enough to me.
But, realizing that not everyone has an electric pressure cooker, I found this egg steaming recipe from my friend Elise Bauer over at Simply Recipes. She confirmed that steaming them is the reason they peel so easily. Testing it myself yielded virtually the same results as the pressure cooker method.
I wrote this recipe to include the method of steaming the eggs. Give it a try and let me know how it works for you. Feel free to click that link to follow Elise’s recipe as she has much more detail in her instructions.
Can you make deviled eggs ahead of time?
Absolutely, you can definitely make deviled eggs ahead of time! In fact, preparing them in advance can be a real time-saver. To do this, start by prepping your eggs as I detailed in the first step of my recipe instructions below. Then, go ahead and peel them and slice them in half. Finally, scoop out the yolks and mix them with your ingredients.
Here is where you want to take a pause. I recommend waiting until the day of serving to add your mixture to your sliced egg whites. You can store your mixture and your egg whites separately in airtight containers for about 24 hours before serving. You will want to keep the filling and egg whites separate to prevent the whites from getting soggy.
Just before serving, fill the egg whites with the yolk mixture. Your deviled eggs will taste delicious, and you’ll have more time to enjoy your gathering without last-minute kitchen stress.
Classic Southern Deviled Eggs
This classic Southern deviled eggs are simple to make, deliciously creamy and perfect for holidays, family gatherings and special occasions!
Ingredients
- 1 dozen large eggs
- 1 tablespoon yellow mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ to ⅓ cup mayonnaise (see notes)
- 3-4 tablespoons sweet pickle cubes, drained (optional, see notes)
- OPTIONAL TOPPINGS: Sprinkle of paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, sprinkle of cayenne, caviar, cooked, crumbled bacon or an olive slice
Instructions
- Place eggs in the bottom of a large pot and cover with cold water.
- Bring water to a boil over high heat. Turn off heat, cover the pan and let the eggs sit for 20 minutes.
- Drain the eggs and rinse them with cold water.
- Peel the cooled eggs then cut in half lengthwise. Scoop out the yellow yolks and place them in a small bowl. Plate egg white halves on serving plate.
- Use a fork to mash the egg yolks. Add the remaining ingredients and mix well. Season the mixture to taste with extra salt and pepper as needed.
- Fill each egg half with the yolk mixture, mounding it up a little. Sprinkle with any desired toppings and serve!
Notes
Mayonnaise: Duke's mayonnaise is a Southern favorite (and some people take it very seriously) but I won't tell if you use your favorite brand. Also, a light or reduced fat mayo is just fine if that's what you have on hand. Start with ¼ cup and add additional mayo to get the mixture to your desired creaminess.
Relish: I use a sweet pickle relish, also sometimes called sweet salad cubes, for this recipe. It adds great flavor. However, some people prefer to use dill pickle relish or skip the relish all together, which is fine, too.
Make ahead: You can make deviled eggs up to 1 day in advance. Store, covered, in the refrigerator, until ready to serve.
Leftovers: Leftover deviled eggs will keep for up to 2 days in the refrigerator. Store them in a single layer in a covered container.
