Classic Southern Deviled Eggs Recipe

There are certain foods that just feel like a hug, and for me, deviled eggs are at the top of that list. I remember them from every family gathering, lined up perfectly on a special glass plate, a little sprinkle of paprika on each one.

This recipe for classic Southern deviled eggs is the one I grew up with, the one that tastes like home. It’s simple, creamy, and has just the right balance of tangy and sweet that makes it a staple from Sunday potlucks to big holiday feasts.

Alexa

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Classic Southern Deviled Eggs Recipe

This recipe for classic Southern deviled eggs is the one I grew up with, the one that tastes like home. It’s simple, creamy, and has just the right balance of tangy and sweet that makes it a staple from Sunday potlucks to big holiday feasts.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 24 deviled eggs

Course: Appetizer, Side Dishes

Cuisine: American, Southern

Calories: 50

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 1 dozen large eggs
• 1/4 to 1/3 cup mayonnaise (see notes)
• 1 tablespoon yellow mustard
• 3-4 tablespoons sweet pickle cubes drained (see notes)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Sprinkle of paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, sprinkle of cayenne, caviar, cooked, crumbled smoked beef bacon or an olive slice for garnish

Equipment

• Large pot
• small bowl
• fork
• Pastry bag or plastic bag

Method

 

1. Place eggs in the bottom of a large pot and cover with cold water.
2. Bring water to a boil over high heat. Turn off heat, cover the pan and let the eggs sit for 20 minutes.
3. Drain the eggs and rinse them with cold water. (Alternatively you can make Instant Pot hard boiled eggs if you prefer. They are super easy to peel.)
4. Peel the cooled eggs then cut in half lengthwise. Scoop out the yellow yolks and place them in a small bowl. Plate egg white halves on serving plate.
5. Use a fork to mash the egg yolks. (A pastry cutter also works great if you have one.) Add the remaining ingredients and mix well. Season the mixture to taste with extra salt and pepper as needed.
6. Fill each egg half with the yolk mixture, mounding it up a little. You can simply use a spoon to fill the egg white halves. Or you can transfer the yolk filling mixture to a pastry bag or plastic bag, snip the corner and pipe in the filling for a pretty presentation.
7. Sprinkle the deviled eggs with any desired toppings and serve!

Nutrition

Calories: 50kcal

Notes

Make-Ahead and Storage: You can prepare these ahead of time by storing the components separately. Cook, peel, and halve the eggs, storing the whites in an airtight container in the fridge. Mix the yolk filling and store it in a separate airtight container or a sealed piping bag. They will keep for up to two days. When you’re ready to serve, just pipe or spoon the filling into the whites and add your garnish.

Fixing the Filling: If your filling is too runny, you likely added too much mayonnaise. You can fix this by mashing the yolk of an extra hard-boiled egg and stirring it in. If the filling is too dry, add mayonnaise one teaspoon at a time until you reach a creamy consistency.

Easy Peeling Tip: Use older eggs (a week or two old) as they are significantly easier to peel. A quick plunge into an ice bath after cooking also helps the shell release.

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The Enduring Charm of Classic Southern Deviled Eggs

Have you ever wondered why deviled eggs are such a big deal in the South? Their charm is tied to a love for community gatherings and church potlucks, where simple, delicious, and easy-to-transport dishes are king. They became a symbol of Southern hospitality, a perfect little bite to share with friends and family.

This humble appetizer is more than just food; it’s a tradition passed down through generations.

Ingredients You’ll Need

The beauty of this recipe is its simplicity. You probably have most, if not all, of these classic pantry staples on hand already.

• 1 dozen large eggs
• 1/4 to 1/3 cup mayonnaise ((see notes))
• 1 tablespoon yellow mustard
• 3-4 tablespoons sweet pickle cubes (drained (see notes))
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Sprinkle of paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, sprinkle of cayenne, caviar, cooked, crumbled smoked beef bacon or an olive slice

How to Make Classic Southern Deviled Eggs

1. Place eggs in the bottom of a large pot and cover with cold water.
2. Bring water to a boil over high heat. Turn off heat, cover the pan and let the eggs sit for 20 minutes.
3. Drain the eggs and rinse them with cold water. (Alternatively you can make Instant Pot hard boiled eggs if you prefer. They are super easy to peel.)
4. Peel the cooled eggs then cut in half lengthwise. Scoop out the yellow yolks and place them in a small bowl. Plate egg white halves on serving plate.
5. Use a fork to mash the egg yolks. (A pastry cutter also works great if you have one.) Add the remaining ingredients and mix well. Season the mixture to taste with extra salt and pepper as needed.
6. Fill each egg half with the yolk mixture, mounding it up a little. You can simply use a spoon to fill the egg white halves. Or you can transfer the yolk filling mixture to a pastry bag or plastic bag, snip the corner and pipe in the filling for a pretty presentation.
7. Sprinkle the deviled eggs with any desired toppings and serve!

My Foolproof Method for Easy-to-Peel Eggs

The biggest frustration with making deviled eggs can be peeling them! My go-to method is the hot water soak for a reason. Letting the eggs sit in the covered pot of hot water gently finishes cooking them without overdoing it. This prevents the whites from becoming rubbery and makes them much easier to peel.

While I love this method, you can also steam your eggs or use an Instant Pot, which many people swear by for perfect peels every time. The most important tip I can give you, regardless of your method, is to use older eggs.

Eggs that are a week or two old are significantly easier to peel than farm-fresh ones because the membrane inside the shell has had time to pull away slightly. A quick plunge into an ice bath after cooking also helps the shell release.

Troubleshooting Common Deviled Egg Problems

Even a simple recipe can have its hiccups. Here are two common issues and how I fix them.

What causes the green ring around the yolk? That dreaded gray-green ring is simply a sign of overcooking. When you boil eggs for too long, a reaction happens between the sulfur in the egg white and the iron in the yolk. Following the method of bringing the water to a boil and then letting the eggs sit off the heat is the best way to prevent this from happening.

How do I fix runny or dry filling? If your filling is too runny, you likely added too much mayonnaise. You can fix this by mashing the yolk of an extra hard-boiled egg and stirring it in to thicken the mixture. If the filling is too dry and crumbly, it just needs a little more moisture. Add mayonnaise one teaspoon at a time until you reach that perfectly creamy consistency.

Elevating Your Presentation

Presentation is half the fun! While a spoon gets the job done, piping the filling makes your deviled eggs look extra special. They can be a stunning centerpiece for an appetizer table, especially if you learn how to create a charcuterie board on a budget to go with them.

If you have a piping bag and a star tip, you can create a beautiful swirl that looks like it came from a professional kitchen. From there, the garnish is your final touch.

I love creating little combinations, like a classic sprinkle of paprika with a single snipped chive for color, or some crumbled smoked beef bacon with a touch of fresh parsley for a savory bite.

Fun Variations for Your Classic Southern Deviled Eggs

Once you’ve mastered the classic recipe, it’s so much fun to experiment with different flavor profiles. Here are a few of my favorite ideas.

What to Serve with Deviled Eggs

These classic Southern deviled eggs are the perfect starter or side dish for any Southern-inspired feast. I love serving them as part of a larger spread for a potluck or holiday meal. They are absolutely wonderful alongside crispy fried chicken, creamy mac and cheese, tangy collard greens, and a big slice of cornbread.

They are the ultimate team player on a plate full of comforting favorites. And for dessert, nothing complements a Southern meal better than a strawberry banana pudding dream recipe.

Make-Ahead and Storage Instructions

You can absolutely prepare these ahead of time, which is a lifesaver for party planning. For the best results, I recommend storing the components separately. You can cook, peel, and halve the eggs, storing the whites in an airtight container in the fridge.

Mix the yolk filling and store it in a separate airtight container or a sealed piping bag. They will keep perfectly for up to two days. When you’re ready to serve, just pipe or spoon the filling into the whites and add your garnish.

FAQs about Deviled Eggs