Whip up these creamy and tangy Southern-style deviled eggs! They are an easy appetizer to share at your next gathering.
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A platter of classic deviled eggs is always a popular appetizer for casual gatherings or holidays like Thanksgiving and Christmas. To switch up the filling, give these Southern deviled eggs a try. The addition of sweet relish, tangy yellow mustard, and hot sauce makes for an exciting flavor combination.
Made with everyday pantry staples, you can add intriguing flavor and textures to each bite. You’ll be surprised that just a tiny amount of pickles can transform the taste. For those who enjoy a hint of spiciness, grab your favorite hot sauce and add as little or as much as you like. It’s the perfect protein-packed starter or even a delicious snack!
Prepare the eggs
I use large eggs for a hearty two-bite piece. Hard boil the eggs using my simple methods of either traditional boiling or steaming. If you have an Instant Pot, use the pressure cooker for cooking them quickly. Chill immediately in an ice bath for 15 minutes to make peeling hard-boiled eggs easy.
What’s great is you can cook them a week in advance, then peel them when ready to fill. Cut the eggs in half lengthwise, remove the yolks, and transfer to a bowl. To make it easier to mix the filling, crumble the egg yolks with a fork.
Make the filling
A classic southern deviled egg recipe has a tangy flavor with a hint of spice. To achieve this taste, combine hot sauce, yellow mustard, and sweet pickle relish. If you prefer, finely chopped dill pickles or use dill pickle relish instead for less sweetness.
I like that a little bit of sugar balances the savory ingredients. Mayonanise and the rich egg yolks add creaminess to the yolk mixture. You can add more salt and pepper to taste. This flavor combination is so delicious that I even like to use them in my classic egg salad. You can prepare the filling two days in advance, making prep quick and easy on the day of serving.
Fill the eggs
To fill the egg white halves, simply scoop the egg yolk mixture into the hollow cavity. Although, I like to make the presentation a little fancier by using a piping bag fitted with a large star tip. Create a swirl design inside each egg white.
Garnish with sweet, smoked, or hot paprika or cayenne pepper for a spicy kick! I like to place a slice of gherkin on top for crunch and extra pickle flavor. A sprig of fresh dill leaf complements the relish in the filling.
Other flavors to try
- Classic deviled eggs
- Avocado deviled eggs
- Bacon deviled eggs
- Spinach deviled eggs
Substituting dill relish for sweet pickle relish
Dill relish is much more pungent and significantly less sweet than sweet pickle relish. It will add a tangy flavor to the deviled eggs, which some prefer. Alternatively, you can finely chop up 1 tablespoon of dill pickle slices or chips. If you’d like to add sweetness to the filling mixture, add granulated sugar or honey, starting with ¼ teaspoon at a time.
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Southern Deviled Eggs
- 6 large hard-boiled eggs
- ¼ cup mayonnaise
- 1 ½ tablespoons sweet pickle relish
- 2 teaspoons yellow mustard
- ½ teaspoon hot sauce
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- paprika, sweet or hot, for garnish
- gherkins, sliced for garnish
- dill leaves, for garnish
- Prepare the Eggs – Cut the eggs in half lengthwise and transfer the yolks to a medium-sized bowl. Use a fork to crumble the egg yolks.
- Make the Filling – To the egg yolks, add mayonnaise, relish, mustard, hot sauce, salt, and pepper. Mix until smooth.
- Fill the Eggs – Transfer the mixture to a piping bag fitted with a large star tip. Pipe into each egg white half. Alternatively, spoon the mixture into each egg white.
- Serve – Top with sliced gherkin and dill leaves. Immediately transfer to a platter or refrigerate until ready to serve.
- Make Hard-boiled Eggs: Fill a pot with water to cover the eggs by 1 inch once added. Bring to a low boil at 200°F (93°C), do not go above. Add eggs and boil for 30 seconds. Cover and reduce heat to low. Cook for 12 minutes. Alternatively, steam for 13 minutes. Immediately transfer to an ice bath for 15 minutes.
- Spicer Deviled Eggs: Increase the hot sauce to taste. Garnish with cayenne pepper or hot paprika.
- Make Ahead: Hard-boiled eggs can be made a week in advance. The filling can be prepared two days in advance.
- Storing: Refrigerate in an airtight container for up to 2 days.
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1 Comment Leave a comment or review
Read all your recipes and they all sound wonderful but I am diabetic
Can you possibly share any recipes that I can eat? Especially for Breakfast.
Eggs are too high in Cholesterol