This is a straightforward homemade version of Cracker Barrel Southern Deviled Eggs — soft-boiled eggs with a creamy, tangy filling and just enough kick from mustard and hot sauce. It’s super budget-friendly and works for holidays, potlucks, or whatever random weekday you’re trying to pull together something decent fast.
Jump to RecipeQuick Summary
- Prep time: 20 mins
- Cook time: 15 mins
- Flavor: creamy, tangy, slightly peppery
- Great for: snacks, picnics, quick appetizers
Why I Like This Recipe
Not gonna lie, I made these with leftover eggs from the fridge. Didn’t even plan it. Just felt like snacking and had the stuff. Surprisingly good. And they always disappear fast when I bring them anywhere.
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1½ tsp yellow mustard
- 2 dashes vinegar-based hot sauce
- ¼ tsp garlic powder
- 1½ tbsp pickle relish (sweet or dill)
- Salt, to taste
- Black pepper, to taste
- Paprika (optional, for garnish)
How To Make Southern Deviled Eggs
- Steam the eggs: ½ inch water in a saucepan, bring to boil. Add eggs, cover, steam 12–15 mins.
- Cool ‘em: Ice bath right after cooking. Let them chill before peeling.
- Peel and prep: Slice eggs in half, pop yolks into a bowl, mash with a fork.
- Mix the filling: Add mayo, mustard, hot sauce, garlic powder. Stir till smooth.
- Add relish: Spoon it in and season with salt + pepper.
- Fill it up: Use a spoon (or piping bag if you’re feeling pro) to refill the whites.
- Top it off: A little paprika or black pepper, totally optional.
Tips for Success
- Steam instead of boil — makes peeling way easier.
- Chill the eggs fully before peeling or they tear.
- Don’t skip the hot sauce. Just a dash boosts the flavor without heat.
- A fork works fine for mashing, no need to break out a mixer.
Storage and Reheating
- Fridge: Store in a sealed container up to 2 days.
- No reheating — just eat cold, straight from the fridge.
Frequently Asked Questions
- Q: Can I boil the eggs instead of steaming?
A: Sure, just cool them fast after to help with peeling. - Q: Can I skip the relish?
A: You can, but it adds that little bite. Maybe sub in diced pickles. - Q: Can I make these ahead?
A: Yep, just keep the filling and whites separate till you’re ready to serve. - Q: What if I don’t like mayo?
A: Greek yogurt works, or half sour cream + half mustard. - Q: Can I double this recipe?
A: Yeah — just double everything and maybe taste-test the filling as you go.
Common Mistakes and How to Dodge Them
- Hard-to-peel eggs. Steam them. Seriously. Game changer.
- Watery filling. Don’t overdo the relish or mustard.
- Lumpy yolk mix. Mash well before adding other ingredients.
- Too salty. Relish and mustard already have salt — taste before adding more.
- Overfilling the whites. Go easy so you don’t run out by egg #6.
Nutrition Facts (Per Half Egg)
- Calories: 58 kcal
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 83mg
- Sodium: 85mg
- Potassium: 34mg
- Total Carbohydrate: 1g
- Dietary Fiber: 0.1g
- Sugars: 0.1g
- Protein: 3g
Southern Deviled Eggs Recipe
Course: AppetizersCuisine: Southern AmericanDifficulty: Easy12
servings20
minutes15
minutes58
kcalClassic deviled eggs with mayo, mustard, relish, and a tiny hit of hot sauce — creamy, tangy, and super snackable.
Ingredients
6 large eggs
3 tbsp mayo
1½ tsp yellow mustard
2 dashes vinegar-based hot sauce
¼ tsp garlic powder
1½ tbsp pickle relish
Salt and pepper
Optional paprika
Directions
- Steam eggs 12–15 mins, then cool in an ice bath.
- Peel, halve, and scoop yolks into a bowl.
- Mash yolks, mix in mayo, mustard, hot sauce, garlic powder.
- Stir in relish. Add salt + pepper to taste.
- Spoon or pipe filling into egg whites.
- Top with paprika if you want.
Notes
- Use older eggs for easier peeling.
- Don’t rush the cooling step — makes peeling cleaner.
- Fork works fine — no need to overthink the mashing.
- Relish adds texture — adjust to your liking.
