Classic Southern Deviled Eggs Recipe
These creamy Southern deviled eggs with sweet pickle relish, yellow mustard, and Duke’s mayo are party-perfect, picnic-approved, and disappear faster than you can say “who took the last one?” Spoon ‘em or pipe ‘em, serve chilled, and don’t forget the paprika and chives.
Servings: 24 pieces
Cost: $0.15 per piece
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
Video
Notes
Please note: Recipe time does not include boiling or peeling the eggs.
Make-Ahead Instructions
- 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
Serving: 1deviled egg | Calories: 70kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 95mg | Sodium: 109mg | Potassium: 37mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 0.1mg | Calcium: 15mg | Iron: 0.5mg