Where I'm from, we take deviled eggs seriously. So, I've been perfecting my southern deviled eggs recipe for years! Let me show you how easy it is to turn a few basic, everyday ingredients into a flavor-filled classic.
And if you enjoy this recipe, you'll love my easy deviled egg dip, too!
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❤️ Why You'll Love this Recipe
Quick and Easy - With just eight ingredients and no complicated kitchen equipment, this perfect deviled eggs recipe comes together in just 30 minutes, then chills in the fridge until you're ready to eat--and they only get better with time!
Layers of Flavor - You'll taste tangy, savory, smoky, and slightly sweet notes in each bite. The filling is good enough to eat with a spoon--ask me how I know! The best part of all is that the flavor is customizable, so you can play with the different elements to your liking.
👉🏾 I love making southern appetizers from scratch like fried green tomatoes (with plenty of zesty remoulade), creamy black-eyed pea dip, and sweet banana fritters. Check them out next!
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What You'll Need for this Recipe
Mayonnaise and Mustard of your choosing. Anything from spicy brown mustard to yellow mustard or Dijon, so go with what you like!
Creole Spices are all the seasoning you'll need here. Use my DIY Creole spice blend, or grab your favorite one from the store.
Pickle Relish + pickle juice provide the briny and fresh flavor that sets the best deviled eggs apart from the rest. I recommend using sweet and sour relish for the best taste. Or you can use sour relish and add a pinch of sugar to get the same effect.
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Eggs - Traditionally, deviled eggs are cut in half lengthwise with a knife, but you can get fancy with it and use a cutter to make a zig-zag or waved pattern. Or, make upright deviled eggs by cutting a sliver of egg white off the bottom of the egg so that it sits flat. Then cut off the top ⅓ of the egg white and carefully scoop the yolk out.
Smooth or Chunky Filling - Mix the filling ingredients by hand for a chunkier texture or pulse them in a food processor or blender for a silky smooth texture.
How to Make Deviled Eggs Easy
- Step One: Boil the eggs, then cool them in ice water. (Photo 1)
- Step Two: Peel the boiled eggs and cut each one in half. (Photo 2)
- Step Three: Transfer the egg yolks into a mixing bowl, mash to your desired texture, then mix in the remaining ingredients. (Photos 3 and 4)
Pro Tip #1
Here's the best way to boil eggs for deviled eggs: Bring the water to a boil, then carefully add the eggs to the pot. Reduce the heat and let them simmer for about 11 minutes. I also recommend adding a pinch of baking soda to the boiling water, which makes the eggs easier to peel later.
- Step Four: Transfer the mixture to a piping bag, then fill each egg half. (Photo 5)
Pro Tip #2
If you don't have a piping bag, snip one corner off a ziplog bag and use it instead!
- Step Five: Garnish the eggs with smoked paprika and chives before serving. (Photo 6)
Pro Tip #3
If you like your deviled eggs chilled (my personal fave), place them in the fridge for at least an hour up to overnight before assembling and garnishing them--great for make-ahead convenience!
Frequently Asked Questions
Store leftovers in an airtight container in the refrigerator. They will keep for up to four days this way.
I don't recommend freezing deviled eggs because both the filling and the boiled egg whites will have a weird texture once thawed.
How to Serve
Temperature: Deviled eggs are best served cold, and should be consumed within two hours of being out at room temperature. If you're throwing a party that runs longer than that, I recommend rotating a couple of platters between the fridge and the serving line so that they're fresh and safe to eat.
Garnishes: You can get as creative as you like with the toppings, from cocktail pickles to crispy bacon bits, scallions, spicy jalapeño slices, or cubed cheese.
Pairings: Easy southern style deviled eggs made with relish are great on top of southern-style potato salad and pair perfectly with savory drinks like a pickle spritz, Bloody Mary, or dirty martini.
Occasions: Of course, we love deviled eggs for Easter, but they're popular at pretty much any gathering, from the iconic Black American cookout to baby showers, brunch, and more!
More Favorite Recipes
Looking for other recipes like this? Try these:
I hope you'll enjoy these southern-style deviled eggs soon and very soon. And sharing is caring, so be sure to pin this easy deviled eggs recipe for later and follow me over on Pinterest. Thanks for reading!
📖 Recipe
Old School Southern Deviled Eggs
Equipment
- 1 knife
- 1 piping bag or ziploc bag
Ingredients
- water
- 1 teaspoon baking soda optional for easy peel
- 12 eggs
- ½ cup mayonnaise
- ¼ cup sweet pickle relish
- 2 ½ tablespoons mustard yellow, dijon, deli, or spicy brown
- 1 teaspoon pickle brine or vinegar
- 1 teaspoon Creole seasoning
- fine sea salt to taste
- smoked paprika to garnish
- fresh chives chopped, to garnish
Instructions
- Fill saucepan ⅔ of the way with water, add baking soda, and bring to a boil over medium-high heat.water, 1 teaspoon baking soda
- Carefully add the eggs to the saucepan, reduce heat to medium low, and let eggs cook for about 11 minutes, then remove from heat and place them into an ice bath to cool.12 eggs
- Peel the eggs, then cut each one in half lengthwise, and scoop the yolks into a mixing bowl.
- Mash the yolks into a crumbly paste, then stire in the mayonnaise, relish, mustard, pickle brine, and Creole seasoning until the mixture is uniform and creamy.½ cup mayonnaise, ¼ cup sweet pickle relish, 2 ½ tablespoons mustard, 1 teaspoon pickle brine, 1 teaspoon Creole seasoning
- Taste test the filling, then add salt, and more of any other ingredients as desired Convey the mixture into a piping bag or ziploc bag with one corner snipped off.fine sea salt
- Pipe the mixture into the cavities of the boiled egg whites in a swirling pattern, creating a dome on top of each. Finish with sprinkles of smoked paprika and chives.smoked paprika, fresh chives
Tobie says
A delicious classic!
Jazzmine Woodard says
Thanks for your note, Tobie!