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Southern Deviled Eggs

Southern deviled eggs with creamy yolk filling and classic sweet pickle relish. Hard-boiled eggs are halved, yolks are mashed until smooth, then piped, dusted with paprika, and chilled for easy serving.
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Prep Time 20 minutes
Cook Time 12 minutes
chill 4 hours
Total Time 6 hours 12 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Southern American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.5 cup mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tbsp yellow mustard
  • 1 tsp white vinegar
  • 0.5 tsp sugar
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 1 paprika for garnish
  • 1 fresh chives for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and cool the eggs
  1. Place the eggs in a pot and cover with cold water. Bring to a boil over high heat, then keep the water at a steady boil for 1 minute with bubbles across the surface.
  2. Cover the pot, remove from the heat, and let the eggs stand for 12 minutes. Visual cue: the yolks should be set with no visible liquid center when cut.
  3. Transfer the eggs to an ice bath for 10 minutes. Visual cue: shells should feel cool to the touch, and peeling will be cleaner afterward.
  4. Peel the eggs and halve them lengthwise. Keep the halves intact so the whites form a stable base for filling.
Make the deviled yolk filling
  1. Mash the yolks with mayonnaise until the mixture starts to look creamy. Visual cue: the texture should be smooth with no large yolk lumps.
  2. Mix in sweet pickle relish, yellow mustard, white vinegar, and sugar. Visual cue: the filling should turn a pale yellow-orange and look thick enough to hold its shape.
  3. Season the filling with salt and pepper to taste. Visual cue: after stirring, the flavor should be balanced and not flat, with pepper specks visible.
Fill, garnish, and chill
  1. Pipe or spoon the filling into the egg whites. Visual cue: fill each half generously so the tops are slightly mounded.
  2. Dust the tops with paprika and sprinkle with fresh chives. Visual cue: a bright red-paprika dusting with green flecks should be visible across the filling.
  3. Chill the deviled eggs until serving. Refrigerate for at least 4 hours for best flavor and a firm, sliceable bite, and keep them covered to prevent drying.

Notes

Pro tip: for the cleanest deviled-egg filling, mash the yolks thoroughly before mixing in the wet ingredients, then adjust salt/pepper at the end. Store covered in the refrigerator up to 3 days (best within the first 48 hours); freezer not recommended. For a lower-fat option, swap half (or all) of the mayonnaise with plain Greek yogurt for a tangier, lighter filling.