Go Back

Southern Deviled Eggs

Southern deviled eggs with creamy yellow filling and a classic vinegar-sweet pickle relish flavor. Boiled, ice-bathed, yolks are mashed until smooth, piped into halved whites, then finished with paprika and fresh chives.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Eggs and filling
  • 12 large eggs Use room-temperature eggs if possible for more even boiling.
  • 0.5 cup mayonnaise Stir well before mixing into yolks.
  • 2 tbsp sweet pickle relish Adds sweetness and crunch.
  • 1 tbsp yellow mustard For tang and mellow heat.
  • 1 tsp white vinegar Balances richness.
  • 0.5 tsp sugar Helps round out the relish-vinegar flavor.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 1 paprika For dusting; sweet or smoked both work.
  • 1 fresh chives For snipped garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil the eggs
  1. Place the eggs in a pot and cover with cold water. Bring to a boil over high heat until the water reaches a full rolling boil.
  2. Cover the pot, remove it from the heat, and let the eggs stand for 12 minutes. Keep the lid on so the eggs cook through evenly.
  3. Transfer the eggs to an ice bath for 10 minutes. Let them cool completely so they peel cleanly.
Make the yolk filling
  1. Peel the eggs and halve them lengthwise. Scoop the yolks into a mixing area and keep the whites intact.
  2. Mash the yolks with mayonnaise, sweet pickle relish, yellow mustard, white vinegar, and sugar until creamy. Mash until smooth with no yolk lumps for a pipeable texture.
  3. Season the filling with salt and pepper to taste. Mix again until evenly colored and well seasoned.
Fill, garnish, and chill
  1. Pipe or spoon the filling into the egg whites. Fill each half generously so the centers look rounded.
  2. Dust the tops with paprika and sprinkle with fresh chives. Chill until serving so the filling sets slightly.

Notes

For the smoothest filling, mash the yolks thoroughly before adding the mayo and relish, and aim for a thick but pipeable consistency; add a teaspoon more mayonnaise only if needed. Store assembled deviled eggs covered in the refrigerator up to 3 days. For freezing, deviled eggs are not recommended because the yolk texture can become watery after thawing. If you want a lighter option, use light mayonnaise for a small reduction in fat without changing the classic flavor profile.