Southern Deviled Eggs


Southern Deviled Eggs

EDR Southern Deviled Eggs
2 half eggs
10 Min

The next time you're invited to a get-together bring along a plate of Southern Deviled Eggs. This deviled egg recipe is a simple one and calls for some of our favorite, classic ingredients, like mayo and sweet pickle relish. It's a recipe any Southern granny would approve of!

What You'll Need

  • 6 hard-boiled eggs, peeled and cut in half lengthwise
  • 3 tablespoons light mayonnaise
  • 1 tablespoon sweet pickle relish, patted dry
  • 1 tablespoon Dijon mustard
  • Paprika for sprinkling

What to Do

  1. In a small bowl, combine egg yolks, mayonnaise, relish, and mustard, mix well.
  2. Fill egg white halves with yolk mixture and place on platter. Sprinkle with paprika, cover, and refrigerate until ready to serve.

Before You Start Cooking!

  • Southern Deviled Eggs are one of our favorite, but if you want to switch it up, check out these other Deviled Eggs Recipes
  • These Southern Cooking Recipes are perfect for your next Southern-inspired party!
  • Check out this How to Peel an Egg video to ensure you're deviled eggs are smooth!
  • Fun Fact!
    • The term "deviled" was basically used in reference to food that had a zesty or spicy flavoring. Though the recipe has evolved and varied, the term has stayed the same. An egg by any other name? What would you have named deviled eggs if it had invented the recipe?

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 54
  • Calories from Fat 35
  • Total Fat 3.9g 6 %
  • Saturated Fat 1.0g 5 %
  • Trans Fat 0.0g 0 %
  • Protein 3.2g 6 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 95mg 32 %
  • Sodium 94mg 4 %
  • Total Carbohydrates 1.0g 0 %
  • Dietary Fiber 0.0g 0 %
  • Sugars 0.8g 0 %

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We like ours a touch sweet in the Southern Family recipe so added 1/2tsp Splendatoyolk mixture. Also use Mt. Olive no sugar added relish so can add extra. Some like it hot so sub cayenne or Chipotle for paprika often make all 3 and label plate of 6 dozen! Fav appetizer at holidays!

I absolutely love this recipe! I have been using my grandmother's recipe my whole life which used French's yellow mustard and mayo with a dash of malt vinager (the British side of the family making it's appearance!) but I love the idea of using Dijon mustard and pickle relish. To make neat looking eggs, I put the mixture in a small plastic sandwich bag, pushing the mixture into the corner and twisting the opening shut. Cut the corner of the bag with the mixture in it, and use it to pipe the mixture into the empty egg. I get lots of complements on the look of my eggs! -)


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