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If you’re new here, you should know I’m wildly suspicious of anyone who doesn’t hover over the deviled egg tray at parties like it owes them money. These creamy Southern deviled eggs recipe with sweet pickle relish are the reason you should always make double what you think you’ll need—because 24 white halves vanish faster than good manners after church.
If you’re building a spread, don’t miss my Pickle Relish Macaroni Salad, Pulled Pork Sandwiches, or crowd-pleasing Amish Potato Salad.
Table of Contents
Where These Eggs Came From (and Why They Matter)
You can thank Southern family reunions and the unspoken competition among aunts for this version. The use of sweet pickle relish, yellow mustard, and Duke’s mayonnaise is non-negotiable—you want flavor, not filler. A sprinkle of paprika and a snip of chives make these eggs passable at both holiday buffets and backyard cookouts.
This is a southern deviled eggs recipe that walks the line between casual and company-worthy. And yes, they are technically an egg recipe, but around here, they’re known as an appetizer that disappears before the ham hits the table.
The Secret Sauce (Is Actually Relish)
- Sweet pickle relish provides that classic Southern tang without overpowering the yolk mixture.
- Duke’s mayo (or any full-fat mayonnaise) makes for an extra creamy texture and rich mouthfeel.
- Yellow mustard adds acidity and balance—you want zing, not bland.
- Easy to scale: 12 large eggs = 24 deviled eggs—perfect for parties, potlucks, or cookouts.
- Garnishes like paprika and chives offer texture, color, and an optional whiff of sophistication.
Eggs, Relish, Repeat
You don’t need much to pull off this classic deviled egg appetizer recipe, but what you use needs to be the good stuff.
- Large eggs – hard boil eggs and cool in ice water for easy peeling.
- Mayonnaise – Duke’s is ideal for that Southern tang.
- Sweet pickle relish – not to be confused with dill pickle relish, though you can substitute.
- Yellow mustard – classic, sharp, and necessary.
- Paprika and chives – for that finishing touch of garnish and mild bite.
See recipe card for full information on ingredients and quantities.
Variations
- Swap sweet relish for dill relish or well chopped cornichons for a brinier flavor.
- Stir in a tablespoon of Worcestershire or do like Julia Child’s always recommended and stir in 2 to 3 tablespoons of softened butter to your yolk mixture for added umami and silky texture.
- Top with bacon bits, caviar, or hot sauce for flair.
- Wake it up with a heaping teaspoon of curry powder or smoked paprika.
Let’s Devil Some Eggs, Southern-Style
Gather the ingredients for these Southern deviled eggs before beginning. Hard boil the eggs ahead of time, peeling and chilling until you’re ready to devil some eggs.
How to Boil & Peel Perfect Eggs:
- Place eggs in a single layer in a saucepan and cover with cold water by 1 inch.
- Add 1 tsp white vinegar to help with peeling.
- Bring to a rolling boil over medium-high heat.
- Once boiling, cover, turn off heat, and let sit for 10–12 minutes.
- Immediately transfer eggs to an ice water bath for at least 10 minutes.
- To peel: Tap the wide end to crack, roll gently, and peel under running water.
1
Yolking
Slice each egg in half lengthwise. Gently remove yolks and place them in a small bowl. Arrange the white halves on a tray or directly into an egg carrier. Mash the egg yolks with a fork until they resemble fine crumbs. To achieve the texture we are going for, you can go a step further and press them through a mesh sieve. If you plan to use a piping bag, this is a good idea.
2
Deviling
Add 1/2 cup mayonnaise, 3 tablespoons sweet pickle relish, 2 teaspoons yellow mustard, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until the mixture is smooth and creamy. Pipe the filling into each egg half using a piping bag fitted with a star tip for a neat and formal look or simply use a spoon for casual eggs. Finish by adding a light sprinkle of paprika and chopped chives to each egg.
3
Quiet Chaos Approaches
Serve cold—ideally without commentary—because nothing sparks family tension faster than someone taking the last deviled egg without making eye contact.
Recipe FAQs
Plan for 2-3 pieces per guest if it’s an appetizer, 4-6 pieces for potlucks or game day.
Boil and peel eggs 1-2 days ahead. Store whites and yolk filling separately in airtight containers and assemble day-of.
A dedicated deviled egg carrier is your best bet—look for one with locking lids, non-slip inserts, and space for at least 24 or 72 halves. Bonus points if it fits in your cooler. You can also opt to transport the filling separately in a piping or zip-top bag and assemble on-site.
Line a serving tray with (trimmed to fit) romaine leaves and arrange the eggs on top. The ribs are just enough to keep them from sliding—and saves you from yolk-based backseat drama.
Plated, Piped, and Poised to Vanish
These eggs show up at family gatherings, picnics, cookouts, and buffets. Serve them cold, and if you’re feeling extra, go full Downton Abbey with silver trays and piping bag rosettes. I never need an excuse to make these but find myself assembling alongside glazed ham and chopped chicken sandwiches most often and sometimes garnished with my cinnamon-pickled onions. Pickled onions are the ‘OMG Meter‘ for these eggs by the way…
If drink pairings are a consideration: Light pilsners or citrus-tinged wheat beers offer a crisp contrast to the richness of the filling. A brut sparkling wine cuts cleanly through the mayo, making it a natural pairing. And for something with a little bite, a Classic Sidecar complements the tang of the pickle relish beautifully.
Expert Tips
- Scale up! A dozen eggs yields 24 halves—ideal for 8-12 guests.
- Use a piping bag for formal occasions. Spoon them full for casual get-togethers.
- Julia Child’s butter tip: Mix in 2 to 3 tablespoons of softened butter when blending the egg yolks for elevated flavor and richness.
- Transport like a pro: use an egg carrier for on-the-go egg action.
More Nibbles Worth Fighting Over
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Classic Southern Deviled Eggs Recipe
Video
Equipment
- large open star tip Wilton 1M or Ateco 829
Ingredients
- 12 large eggs, hardboiled, cooled, and peeled
- 1/2 cup mayonnaise, I recommend using Duke's
- 3 tablespoons sweet pickle relish, may substitute dill pickle relish or finely chopped cornichons
- 2 teaspoons yellow mustard
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 2 teaspoons chives, fresh, snipped
Instructions
- Slice eggs lengthwise. Remove yolks and place in a bowl. Arrange whites on a tray. Mash yolks with a fork until fine. Smart Tip: For an ultra-smooth filling, press the mashed yolks through a fine-mesh sieve before adding the mayo and seasonings. It gives you a bakery-piped texture.12 large eggs
- Add the mayonnaise, pickle relish, mustard, salt, and pepper to the mashed yolks and combine. Apply firm pressure as you stir to further break down the yolks, aiming for a smooth, cohesive consistency throughout.1/2 cup mayonnaise, 3 tablespoons sweet pickle relish, 2 teaspoons yellow mustard, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper
- Assemble the tip and fill the piping bag if using and fill the egg whites. Alternatively, spoon the filling evenly into the egg whites for a casual, informal finish.
- Complete by adding a light sprinkle of paprika and chopped chives to each egg. Smart Tip: Garnish just before serving to keep herbs fresh and paprika bright.1/4 teaspoon paprika, 2 teaspoons chives
Notes
- Hard-boil and peel the eggs up to 2 days in advance. Store the uncut, peeled eggs in an airtight container in the fridge lined with a paper towel to absorb moisture.
- Yolk filling can also be made ahead and stored separately in the fridge in a zip-top bag or airtight container for up to 2 days.
- Do not fill the egg whites until the day of serving for best texture and appearance.
- Once filled, store deviled eggs in an airtight container in the refrigerator for up to 2 days.
- If stacking eggs, place parchment or plastic wrap between layers to avoid smearing the tops.
- Do not freeze deviled eggs—they’ll become watery and unpleasant in texture once thawed.
- Use a deviled egg carrier with a locking lid and molded inserts to keep eggs secure during travel.
- Or, line a shallow tray with trimmed romaine leaves and nestle the eggs on top. The lettuce cushions the eggs, prevents sliding, and adds a polished, pretty presentation.
- For best results, transport the filling separately in a piping or zip-top bag and assemble on-site.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
