Southern Deviled Eggs Recipe

This classic Southern Deviled Eggs Recipe is made with farm-fresh hard-boiled eggs, tangy yellow mustard, creamy mayonnaise, and a crucial spoonful of crisp pickle relish. The result is a glossy, porcelain-white vessel cradling a whipped, velvety yolk mousse that delivers a punch of vinegar heat and savory crunch in every bite. It is the quintessential hors d’oeuvre for church picnics and backyard barbecues, offering a nostalgic bite of hospitality that is beloved by the whole family.

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Southern Deviled Eggs Ingredients

• 6 Large Eggs: The fresher the egg, the harder it is to peel, so using eggs bought a week prior is an old Southern secret (though the steaming method below works for fresh ones too).
• 3 tbsp Mayonnaise: Duke’s or Blue Plate are the traditional Southern choices for their rich, tangy profile.
• 1½ tsp Yellow Mustard: Provides the signature bright yellow color and vinegary “twang” essential to the Southern style.
• 1½ tbsp Pickle Relish: Sweet relish offers a classic contrast, while dill relish keeps it savory; both add essential texture.
• 2 dashes Vinegar-based Hot Sauce: Just enough to wake up the palate without making it spicy (e.g., Tabasco or Crystal).
• ¼ tsp Garlic Powder: For a savory background note.
• Paprika: Smoked or sweet, for the iconic dusting of red garnish.

How To Make Southern Deviled Eggs

1. Steam the Eggs: Instead of boiling, add ½ inch of water to a saucepan and bring it to a boil. Gently lower the eggs into the pot, cover with a tight-fitting lid, and steam for 12–15 minutes. Steaming permeates the shell differently than boiling, making the whites tender and the shells significantly easier to peel.
2. The Ice Shock: While the eggs cook, prepare a bowl filled with ice and water. The moment the timer goes off, transfer the eggs immediately into the ice bath. Let them chill completely (at least 10 minutes). This stops the cooking process, preventing the dreaded grey ring around the yolk.
3. Peel and Separate: Gently crack the shells all over and peel under cool running water. Slice each egg in half lengthwise. Pop the yellow yolks out into a mixing bowl and place the white halves on a serving platter.
4. Mash the Yolks: Using a fork, mash the yolks until they crumble into a fine powder. Breaking up the lumps now ensures a silky smooth filling later.
5. Create the Filling: Add the mayonnaise, yellow mustard, hot sauce, and garlic powder to the yolks. Stir vigorously until the mixture is creamy and smooth.
6. Add the Crunch: Fold in the pickle relish. Season with salt and black pepper to taste. (Taste as you go; the relish and mayo are already salty).
7. Fill and Garnish: Spoon the mixture generously back into the egg white cavities. for a more polished look, transfer the filling to a piping bag (or a ziplock bag with the corner snipped) and pipe swirls into the eggs. Dust lightly with paprika just before serving.

Recipe Tips

• Relish Drainage: If your pickle relish is very wet, squeeze it lightly in a paper towel before adding it to the mixture. Excess brine can make the filling watery and cause it to weep.
• The “Duke’s” Factor: In the South, mayonnaise brand matters. Duke’s mayonnaise is preferred because it contains no sugar, which balances the sweetness of the pickle relish perfectly.
• Perfect Peeling: If you struggle with peeling, older eggs peel better than fresh ones. The steaming method listed here is the most reliable way to ensure the whites stay smooth and unblemished.
• Make Ahead: You can boil and peel the eggs up to 2 days in advance. Store the whites and the prepared yolk filling separately in airtight containers, then pipe the filling just before serving to keep the crust from drying out.

What To Serve With Southern Deviled Eggs

• Fried Chicken: The ultimate picnic pairing; the creamy eggs balance the crispy, salty chicken skin.
• Potato Salad: Another creamy side that complements the mustardy flavor profile.
• Pimento Cheese: Serve alongside crackers and dip for a full Southern appetizer spread.
• Bloody Marys: The savory, spicy tomato cocktail pairs beautifully with the rich egg yolk.

How To Store Southern Deviled Eggs

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days. The paprika may darken slightly, but the flavor will remain.
• Storage Hack: If you don’t have a dedicated deviled egg carrier, place a paper towel in the bottom of a Tupperware container to keep the eggs from sliding around.
• Freeze: Do not freeze deviled eggs. The egg whites will become rubbery and release water, ruining the texture.

Southern Deviled Eggs Nutrition Facts

• Calories: 90 kcal
• Fat: 7g
• Carbohydrates: 1g
• Protein: 6g
• Cholesterol: 185mg

Nutrition information is estimated per egg half.

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