Southern Deviled Eggs

5 from 5 votes
↓ Jump to Recipe 1

This post may contain affiliate links | disclosure policy

Whip up this creamy and tangy Southern deviled egg recipe! They’re an easy appetizer to share at your next gathering.

Southern-style deviled egg recipe served on a white platter.

A platter of deviled eggs is a popular appetizer for casual gatherings or holidays like Thanksgiving and Christmas. To switch up the classic filling, try these Southern-style deviled eggs. Adding sweet relish, tangy yellow mustard, and hot sauce creates an exciting flavor combination.

You’ll be surprised how 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. This is the perfect protein-packed starter or delicious snack.

Recipe ingredients

Ingredients needed to make the best southern deviled eggs recipe.
  • Eggs: I use large eggs for a hearty two-bite piece. Pre-cooked store-bought eggs are a convenient option if you are short on time.
  • Mayonnaise: The rich emulsion adds creaminess to the filling.
  • Mustard: Tangy yellow American mustard bumps up the taste of the mashed yolks.
  • Relish: Use sweet pickle relish for chopped-up bites of pickles. The sugar balances the taste, while thin slices of gherkin add a burst of pungency and crispness.
  • Hot Sauce: Use a vinegar-based hot sauce for a lingering hot red pepper flavor. My top choice is Tabasco or Crystal.
  • Seasoning: Salt and pepper season the filling base. Sweet, smoked, or hot paprika is used for garnish, adding an earthy bell pepper flavor.
  • Herbs: Delicate dill leaves add an elegant garnish with the slices of gherkin.

See the recipe card below for all ingredients and measurements (US and metric).

Instruction Overview

Prepare the eggs

Hard-boiled eggs cut in half on a cutting board.
Bowl of egg yolks mashed into pieces using a fork.

Step 1: Hard boil the eggs using my boiling or steaming methods. Alternatively, if you have an Instant Pot, you can prepare them in the pressure cooker. Chill the eggs immediately in an ice bath for 15 minutes. Cut them in half lengthwise, remove the yolks, and transfer them to a bowl. Crumble the egg yolks with a fork to make it easier to mix the filling.

Make the filling

Crushed egg yolks, relish, mayonnaise, and hot sauce in a bowl.
Yellow egg yolk mixture in a bowl.

Step 2: A classic Southern deviled egg recipe has a tangy flavor with a hint of spice. Combine hot sauce, yellow mustard, and sweet pickle relish to achieve this taste. 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.

Fill the eggs

Piping yolk mixture into the cavity of a hard-boiled egg.

Step 3: Spoon or pipe the egg yolk mixture into the hollow cavity to fill the egg white halves. 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 and serve

Step 4: Sprinkle 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.

Flavor variations

  • Pickles: Use finely chopped dill pickles or dill pickle relish for a less sweet taste.
  • Mayonnaise Substitute: Sour cream or plain Greek yogurt adds a creamy texture and tangy taste. Balance with sugar or honey as needed.
  • Mustard: Use Dijon mustard or whole-grain mustard.
  • Spicy: Add more of your favorite hot sauce to the deviled eggs with relish for a hot taste! Garnish with cayenne or hot paprika for a lingering heat.
  • Herbs: Sliced chives, green onions, chopped parsley, cilantro, green onions, or basil.

More deviled egg recipes

Frequently asked questions

Can I make the Southern deviled eggs in advance?

What’s great is that you can cook the eggs a week in advance, peel them when ready to fill, and prepare the filling two days in advance, making prep quick and easy on the day of serving. The eggs can be filled 1 day ahead and stored covered in the refrigerator. Wait to add the garnish!

Do Southern deviled eggs have a different name?

To avoid using the word “devil,” the appetizer may be referred to as dressed, stuffed, or salad eggs.

A platter of deviled eggs garnished with dill leaves and sliced gherkins on top.

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.

Southern Deviled Eggs

Delicious Southern-style deviled eggs with a special blend of spices to create the perfect balance of creamy, tangy, and spicy flavors.
5 from 5 votes
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Servings 12 servings
Course Appetizer
Cuisine American

Ingredients 
 

  • 6 large hard-boiled eggs
  • ¼ cup mayonnaise
  • 1 ½ tablespoons sweet pickle relish
  • 2 teaspoons yellow mustard
  • ½ teaspoon hot sauce
  • teaspoon kosher salt
  • teaspoon black pepper
  • paprika, sweet or hot, for garnish
  • gherkins, sliced for garnish
  • dill leaves, for garnish

Instructions 

  • 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 half. Alternatively, spoon the mixture in.
  • Serve – Top with paprika, sliced gherkin, and dill leaves. Immediately transfer to a platter or refrigerate until ready to serve.

Recipe Video

YouTube video

Notes

  • To 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 the 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.

Nutrition Facts

Serves: 12 servings
Calories 74kcal (4%)Carbohydrates 1gProtein 3g (6%)Fat 6g (9%)Saturated Fat 1g (5%)Polyunsaturated Fat 2gMonounsaturated Fat 2gTrans Fat 0.01gCholesterol 95mg (32%)Sodium 114mg (5%)Potassium 35mg (1%)Fiber 0.1gSugar 1g (1%)Vitamin A 157IU (3%)Vitamin C 0.1mgCalcium 14mg (1%)Iron 0.3mg (2%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

Tried this recipe?

Tag me on Instagram. I'd love to see how it turns out!

Tag @jessica_gavin

Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

Quick & Easy Meals in Under 30 Minutes!
Get 25 simple meals your whole family will love.
Jessica Gavin standing in the kitchen

You May Also Like

Reader Interactions

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1 Comment Leave a comment or review

  1. Marie says

    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

    Thank you,