Southern deviled eggs are a classic appetizer with a creamy, tangy filling you will want to make for every holiday and potluck. This easy-to-make recipe is a crowd favorite and the flavors are fantastic!
Deviled eggs are a staple here in the south. Every cook will tell you their recipe is the best, and yes, I'm one of those cooks. These savory, creamy deviled eggs with the perfect touch of sweetness really are the best - trust me!
For more tasty Easter recipes, check out our carrot cake loaf and Southern baked mac and cheese recipes next! For more delicious appetizers, don't miss our turkey and cheese sliders and Memphis honey gold wings recipes.
Table of Contents
What Are Deviled Eggs?
Deviled eggs are hard-boiled eggs that are peeled, sliced in half, and stuffed with a creamy filling made with the removed egg yolks and other ingredients like mayonnaise and relish.
Deviled eggs have been particularly popular in the southern US since the early 1900s and are a go-to appetizer for holiday parties and gatherings.
Ingredients You Need To Make This Recipe
Measurements and detailed instructions are in the recipe card located at the bottom of this post.
- Boiled eggs. A must-have ingredient for deviled eggs. Make sure you do not overcook your eggs. See the FAQs for my tips! Boiled eggs are also a key ingredient in my southern chicken salad.
- Mayonnaise. To create the creamy filling. Any Southerner will tell you Duke's mayonnaise is a must and they aren't lying! Duke's has a delicious balance of creaminess and tanginess that is unmatched. See how I use it in my creamy cajun dipping sauce.
- Sweet pickle relish. For the perfect touch of sweetness and crunch.
- Yellow mustard. For acidity and a peppery bite.
- Dijon mustard. For added tanginess and spice.
- Hot sauce. For a hint of vinegar-based heat that pairs beautifully with the other flavors.
- Worcestershire sauce. For a hint of delicious savory umami flavor. See how I also use it in my New Orleans BBQ Shrimp.
- Onion powder, celery salt, salt, and black pepper. To season the filling.
- Smoked paprika and chopped chives. For garnish.
How To Make This Recipe
- Run hard-boiled eggs under cold water, carefully remove the peels, and rinse them under cold water once more to remove any bits of shell. Slice the eggs in half lengthwise with a sharp knife.
- Scoop the egg yolks out of each egg into a medium mixing bowl. Place the egg whites on a plate or serving platter.
- Add the mayonnaise, sweet relish, yellow mustard, Dijon mustard, hot sauce, Worcestershire sauce, onion powder, celery salt, salt, and pepper to the bowl with the egg yolks. Mix the ingredients with a fork, smashing the yolks while mixing, until creamy and mostly smooth.
- Fill each egg white with the egg yolk mixture using a spoon. Chill the deviled eggs in the refrigerator for about 1 hour. Sprinkle smoked paprika and fresh chopped chives on top before serving.
Variations and Substitutions
Feel free to make this deviled egg recipe your own by trying out some of the following ingredients in the filling:
- Dill pickle relish or cubes
- Fresh dill
- Jalapenos
- Bacon
- Shredded cheese
- Cream cheese
- Sour cream
- Avocado
- Ranch dressing
- Shrimp
- Smoked salmon
- Crab
Can I Make Deviled Eggs Ahead of Time?
Absolutely! Deviled eggs can be made a day ahead of time and stored in the refrigerator until ready to serve. Leftover deviled eggs can be kept in the refrigerator for up to 3 days.
More FAQs
To get perfect hard-boiled eggs, place cold eggs in a pot in a single layer and cover with 2 inches of water. Bring the eggs to a rolling boil, remove the pot from the heat, and let the eggs sit in the hot water for 10-15 minutes.
Yes. Allow the boiled eggs to cool completely before slicing and scooping out the yolks.
To easily peel boiled eggs, place the boiled eggs in an ice water bath and start peeling at the large end. Crack the shell at the large end and gently peel away the shell. You can also use a spoon to help remove the shell.
More Delicious Southern Recipes You Will Love!
📖 Recipe
Southern Deviled Eggs
Ingredients
- 12 large hard-boiled eggs
- ⅓ cup mayonnaise
- 3 tablespoons sweet pickle relish
- 2 teaspoons yellow mustard
- 1 teaspoon Dijon mustard
- ½ - 1 teaspoon vinegar-based hot sauce - such as Louisiana or Crystal
- ¼ teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ¼ teaspoon celery salt
- Salt - to taste
- Cracked black pepper - to taste
- Smoked paprika and freshly chopped chives - for garnish
Instructions
- Run hard-boiled eggs under cold water, carefully remove the peels, and rinse them under cold water once more to remove any bits of shell. Slice the eggs in half lengthwise with a sharp knife.
- Scoop the egg yolks out of each egg into a medium mixing bowl. Place the egg whites on a plate or serving platter.
- Add the mayonnaise, sweet relish, yellow mustard, Dijon mustard, hot sauce, Worcestershire sauce, onion powder, celery salt, salt, and pepper to the bowl with the egg yolks. Mix the ingredients with a fork, smashing the yolks while mixing, until creamy and mostly smooth.
- Fill each egg white with the egg yolk mixture using a spoon. Chill the deviled eggs in the refrigerator for about 1 hour. Sprinkle smoked paprika and fresh chopped chives on top before serving.
Notes
- To get perfect hard-boiled eggs, place cold eggs in a pot in a single layer and cover with 2 inches of water. Bring the eggs to a rolling boil, remove the pot from the heat, and let the eggs sit in the hot water for 10-15 minutes.
- Leftover deviled eggs can be stored in an airtight container in the refrigerator for up to 3 days.
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