The best southern deviled eggs with relish, mayo, yellow mustard, salt and pepper. That’s it. Topped with a little sprinkle of paprika and a secret ingredient. Perfect appetizer or side dish.
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Classic and simple recipes are hands down the most delicious. No fancy ingredients here, except one butter. Doesn’t butter make everything taste better?
This recipe uses a little less than a dozen eggs, about 10. I usually like to keep two to use for my potato salad.
Check out these appetizers - Buffalo Chicken, Jalapeño Popper Chicken Dip, 2 ingredients White Queso, Nacho Cheese Sauce, and Corn Dip with Cream Cheese.
Ingredients
Eggs- Any size, color, or farm fresh.
Relish - I prefer sweet relish but dill is a great substitution.
Mayonnaise - Full-fat mayo like Dukes, Hellman’s or Kraft.
Mustard- Yellow is the classic choice, but Dijon is a tasty alternative.
Butter- Unsalted or salted.
Paprika- Sweet or smoked.
Boiling The Eggs
The hardest part when making deviled eggs is boiling and peeling them.
I use the stovetop method - The eggs are placed in a pot with water (about 2 inches above them) and set it over medium-high heat. The water comes to a boil and then the pot is covered and removed from the heat. Let sit for about 10 minutes.
The eggs are removed with a slotted spoon eggs and placed in an ice bath.
Now the nail biting peeling process, hoping the shells aren’t fused to the eggs. Crack and roll around the shell and start peeling right away.
Mix In’s and Additions
If you like to add even more flavor, check out these delicious mix in’s options.
- Sour Cream
- Cream Cheese
- Chives
- Dill
- Garlic Powder
- Onion Powder
- Chili Powder
- Ranch Seasoning
- Cayenne
- Red Pepper Flakes
- Parsley
- Pimentos
- Gerkin Pickels
- Hot or Buffalo Sauce
- Worcestershire sauce
- Avocado
- Jalapeño
- Crispy Bacon
- Smoked Salmon
- Chili-Garlic Oil
- Hot Honey
- Cheddar Cheese
- Parmesan
How To Store & Leftovers
Store deviled eggs in an airtight container in the refrigerator. They are very perishable and need to be keep chilled.
Rubbermaid makes a great deviled egg storage Tupperware.
Leftover should be enjoyed within 2 days.
Step-By-Step Instructions and Photos
- Grab the ingredients and prep them.
Cook The Eggs
2. Place eggs into a saucepan. Fill with water about 2 inches above the eggs and bring to a boil.
3. Cover with lid and remove from heat. Allow to sit for 10 minutes.
4. Remove with a slotted spoon and transfer to an ice bath. Peel the eggs and set aside.
Make The Deviled Eggs
5. Slice eggs in half lengthwise.
6. Remove the yolks into a strainer or sieve with a bowl under it. Place whites onto a deviled egg platter or plate.
7. With a rubber spatula push yolks through strainer into the mixing bowl.
8. Add mayo, butter, yellow mustard, relish, salt, and pepper.
9. Use a spoon or spatula to mix well.
10. Place egg yolk filling into a zipper or pipping bag.
11. Squeeze or spoon filling into each egg white.
11. Sprinkle with paprika and it's ready serve. Enjoy.
Southern Deviled Eggs
Equipment
- Mixing Bowl
- Saucepan
- Fine Sieve or Strainer
- Rubber Spatula or Mixing Spoon
- Slotted Spoon
- Zipper Bag or Pastry Bag
- Ice Bath (bowl with ice and water)
- Deviled Egg Platter or Plate
Ingredients
- 10 large Eggs
- 2 tablespoon Sweet or Dill Relish
- 2 tablespoon Mayo
- 1 teaspoon Yellow Mustard
- 1 tablespoon Butter, salted and softened
- Salt, Pepper, and Paprika
Instructions
Cook The Eggs
- Place eggs into a saucepan. Fill with water about 2 inches above the eggs and bring to a boil.
- Cover with lid and remove from heat. Allow to sit for 10 minutes. Remove with a slotted spoon and transfer to an ice bath.
- Peel eggs and set aside.
Make The Deviled Eggs
- Slice eggs in half lengthwise. Remove the yolks into a strainer or sieve with a bowl under it. Place whites onto a deviled egg platter or plate.
- With a rubber spatula push yolks through strainer into the mixing bowl.
- Add mayo, butter, yellow mustard, relish, salt, and pepper. Use a spoon or spatula to mix well.Optional: Place egg yolk filling into a zipper or pipping bag.
- Squeeze or spoon filling into each egg white. Sprinkle with paprika and it's ready serve. Enjoy.
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