Southern Deviled Eggs Recipe: A Must-Have Dish for Every Occasion

A beloved classic in southern cuisine often served at family gatherings, church picnics, and holiday feasts. A Southern Deviled Egg Recipe combines hard-boiled eggs with a creamy, seasoned filling of mayonnaise, mustard, and other ingredients. Their smooth texture and delicious flavor have made them popular for generations. Whatever meal you serve them with, they will add a touch of style and taste to it. Whether hosting a barbecue or attending a party, they are always welcome.

It is well known that deviled eggs are famous and offer many varieties. Southern cooks add ingredients like pickle sauce or hot sauce to give the filling extra zing. Others top the eggs with paprika or crispy bacon for flavor and texture. No matter the twist, the combination of creamy yolks and seasonings creates a dish that’s both comforting and flexible, which makes it essential for any Southern-style meal, no matter what the season may be.

Classic Southern Deviled Eggs Recipe: A Flavorful Twist on a Party Favorite

Ingredients for the Southern Deviled Eggs Recipe

You’ll need a simple list of fresh, flavorful ingredients to create authentic Southern deviled eggs. This combination gives deviled eggs their classic creamy texture. Ingredients and measurements are listed below.

• 6 Large Eggs – boiled and peeled.
• ¼ Cup Mayonnaise – For a rich, creamy filling (choose a high–quality brand for best results).
• 1 Teaspoon Yellow Mustard – Yellow mustard gives the dish its spicy Southern flavor, though Dijon can be used for a more refined taste.
• 1 Tablespoon Pickle Relish – Sweet pickle relish adds sweetness and crunch.
• Paprika – A light sprinkle on top for garnish and a hint of smoky flavor.
• Salt and Pepper – To taste, for seasoning.
• Optional: Hot Sauce or Cayenne Pepper – Add a dash for a spicy kick that enhances the flavor.

Detailed Instructions for the Southern Deviled Eggs Recipe

Follow these easy instructions to create a batch of classic recipes for Southern Deviled Eggs. From ideally boiling and peeling the eggs to mixing a creamy, flavorful filling, this guide ensures a delicious result every time. Whether for a gathering or a snack, these deviled eggs will impress!

Step 1: Boil and Peel the Eggs

Place your eggs in a saucepan, ensuring they sit in a single layer. Cover the eggs with water about an inch above the eggs. Bring the water to a rolling boil, then reduce the heat to a gentle boil. Let the eggs cook for 10-12 minutes. Once done, transfer them to an ice bath immediately—this stops the cooking and makes peeling much easier. Leave the eggs in the ice bath for a few minutes until thoroughly cooled, then peel them carefully.

Step 2: Cut the Eggs and Remove the Yolks

After peeling, slice each egg lengthwise with a clean, sharp knife. Gently pop the yolks into a bowl, setting the egg whites aside on a platter. Be careful not to break the egg whites, as they’ll be your “cups” for the filling.

Step 3: Mix the Yolk Filling

Mash the yolks with a fork until smooth. Add mayonnaise, mustard, pickle relish, salt, and pepper to create a creamy, flavorful filling. For a Southern twist, add a dash of hot sauce or a sprinkle of chili powder for some heat. Mix until all ingredients are well combined and smooth.

Step 4: Fill in the Egg Whites

Spoon or pipe the yolk mixture back into the egg whites. Fill each egg generously, letting the filling sit slightly above the edge for a classic deviled egg appearance. A piping or small plastic bag with the tip cut off can give a neat, decorative touch.

Step 5: Garnishing

To finish, sprinkle a light dusting of paprika over each filled egg for color and mild flavor. For extra flair and texture, add optional toppings like chopped chives, crispy bacon bits, or thinly sliced jalapeños.

These Southern deviled eggs are now ready to serve and enjoy!

Nutritional Information for Southern Deviled Eggs Recipe:

• Calories: 130 kcal
• Protein: 6g
• Fat: 11g
• Saturated Fat: 2g
• Carbohydrates: 1g
• Fiber: 0g
• Sugars: 1g
• Cholesterol: 190mg
• Sodium: 220mg
• Calcium: 20mg
• Iron: 1mg