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Southern Deviled Eggs

Southern deviled eggs with creamy yolk filling and classic sweet pickle relish. Boiled, peeled, piped, and chilled until the filling holds a smooth, spoonable texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Southern American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use large eggs for consistent filling.
Deviled egg filling
  • 0.5 cup mayonnaise For a creamy yolk mixture.
  • 2 tbsp sweet pickle relish Adds sweetness and crunch.
  • 1 tbsp yellow mustard Tang and color.
  • 1 tsp white vinegar Balances the richness.
  • 0.5 tsp sugar Rounds out the flavor.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.
  • 1 tsp paprika For garnish.
  • 2 tbsp fresh chives For garnish, snipped.

Equipment

  • 1 sheet pan

Method
 

Boil and peel the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil over high heat with a rolling boil visible at the edges.
  2. Cover the pot, remove it from the heat, and let the eggs stand for 12 minutes for a fully set yolk.
  3. Transfer the eggs to an ice bath for 10 minutes until they are cool to the touch, then peel and halve lengthwise.
Make the deviled filling
  1. Mash the yolks with mayonnaise, sweet pickle relish, yellow mustard, white vinegar, and sugar until creamy and smooth with no large lumps.
  2. Season the mixture with salt and pepper until the flavor tastes balanced.
Fill, garnish, and chill
  1. Pipe or spoon the filling into the egg whites so the top is mounded and evenly filled.
  2. Dust with paprika and scatter snipped chives over the top for a bright finish, then chill until serving.

Notes

Pro tip: keep the eggs in the ice bath the full 10 minutes to prevent a dry, crumbly yolk and make peeling easier. Store deviled eggs in the refrigerator for up to 3 days. Freezing is not recommended because the filling texture can break. Dietary swap: for a lighter version, use light mayonnaise (or Greek yogurt-based mayo) while keeping the relish and mustard the same.