Southern Deviled Eggs

Total Time

Prep/Total Time: 20 min.


1 dozen

Updated: Sep. 14, 2023
There is nothing more simple, or delicious, than these southern deviled eggs. I make them for every BBQ, tailgate or picnic, and they're always a hit. —Ellen Riley, Murfreesboro, Tennessee
Southern Deviled Eggs Recipe photo by Taste of Home


  • 6 hard-boiled large eggs
  • 2 tablespoons mayonnaise
  • 2 tablespoons sweet pickle relish, drained
  • 1/2 teaspoon prepared mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Optional: Paprika and fresh dill


  1. Slice eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Stir in the mayonnaise, relish, mustard, salt and pepper.
  2. Pipe or spoon mixture into egg whites. Refrigerate until serving. If desired, sprinkle with paprika and dill before serving.
Southern Deviled Eggs Tips

What's the best way to peel hard-boiled eggs when making Southern deviled eggs?

What it really boils down to is how you prepare your hard-boiled eggs, which makes a big difference in how easy they are to peel later on! Learn how to properly cook and peel your hard-boiled eggs so that they're picture-perfect every time. Typically, older eggs are better for hard-boiling and peeling, no matter how you decide to cook them.

When can you serve Southern deviled eggs?

This Southern deviled eggs recipe would make for a great dish to pass at any brunch! My personal favorite dish to pair them with is delicious hot ham and Swiss sliders.

How far in advance can you make Southern deviled eggs?

You can make deviled eggs up to 2 days in advance. To optimize their freshness, wait to add the yolk filling to the egg whites until you're just about ready to serve. Simply store the egg whites in an airtight container, and keep the egg yolk filling in a resealable plastic bag, making sure to press out all the air. When it’s time to serve, simply snip off a corner of the bag, and the filling is conveniently ready to be piped into the egg whites!

—Ellie Crowley, Taste of Home Culinary Assistant

Nutrition Facts

1 stuffed egg half: 57 calories, 4g fat (1g saturated fat), 94mg cholesterol, 114mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.

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