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This Southern Deviled Eggs recipe is a delicious appetizer you’ll want to make again and again. These eggs are stuffed with a creamy, flavorful filling that results in the perfect bite.
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Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
Deviled eggs are one of those recipes that makes an appearance at all of our family functions. My aunt, the deviled egg-making Queen, always makes the perfect deviled eggs. Her recipe was my first exposure to the perfect deviled eggs, and I’ve been hooked on deviled eggs ever since.
This appetizer can be made in less than an hour and can even be prepped ahead of time. Although deviled eggs are known for large gatherings and crowds, these are the perfect lunch or dinner side dish.
Serve them along with these other appetizer recipes, like Southern Cornbread and Lemon Pepper Chicken Wings.
Ingredients Needed
- Eggs – We’ll use the cooked egg whites and yolks in this dish. The egg white will be stuffed with the yolks after they are turned into a creamy filling.
- Mayonnaise – mayo acts as a binder and helps make the filling creamy.
- Sweet relish and diced jalapeños – These add flavor to the deviled eggs. Most recipes call for sweet relish or a chopped pickle. I like to add the diced jalapeños for a little kick.
- Yellow mustard – Added for the flavor. I stick with traditional yellow mustard for the mustard in this recipe.
- Salt and pepper – to taste.
- Paprika – sprinkled on top as garnish and additional flavor.
How to make Southern Style Deviled Eggs
Making deviled eggs couldn’t be easier. First, you’ll need to prepare the eggs by cooking them whole and in the shell. I like to boil or pressure cook my eggs.
To boil, place the eggs in a large pot. Cover the eggs with an inch of water. Bring to a boil.
Boil eggs for 7-8 minutes. Remove eggs with a slotted spoon and place them in a bowl of cold water to stop the cooking process. Allow cooling in the water for 5 minutes.
Remove and peel the eggs and cut them in half. Remove the cooked yolk from the egg whites and place the yolks in a separate bowl.
Use a fork and mash the egg yolks until broken apart. Add mayonnaise, sweet relish, diced jalapeños, salt, and pepper, and stir until combined and creamy.
Use a small spoon or piping bag to put the yolk mixture on the cooked egg white halves. Sprinkle the deviled eggs with paprika for garnish.
If you’re in a rush, serve these immediately, but serving deviled eggs cold is best. Cover and place the deviled eggs in the fridge for at least 30 minutes before serving, or up to 24 hours.
What is the best way to cook eggs for deviled eggs?
You can boil, air fry, bake, steam, grill, or pressure cook the eggs for deviled eggs. My preferred method is to pressure cook or boil them. To pressure cook the eggs, place eggs in a pressure cooker on low pressure for 7 minutes. After 7 minutes, quickly release any remaining pressure.
To air fry the eggs, air fry them on 270 degrees Fahrenheit for about 15 minutes.
How long do deviled eggs stay in the fridge?
Deviled eggs can last in the fridge for 3-4 days.
Can you freeze deviled eggs?
I would not recommend freezing deviled eggs. Egg whites are known to become rubbery after being frozen.
Additional Notes
- This is a base recipe for deviled eggs. Feel free to shake it up by adding your own additions to the filling. You can try adding hot sauce, bbq sauce, chopped dill pickles, or vinegar.
- Deviled eggs are an excellent appetizer for your favorite Holidays, like Thanksgiving, Christmas, and Easter.
- A deviled egg container comes in handy if you need to travel with them.
I hope you like this Southern Deviled Eggs recipe. If you have tried this or any other recipe on our blog, then please rate it and let us know how it turned out in the comments below!
Southern Deviled Eggs
This Southern Deviled Eggs recipe is a delicious appetizer that you’ll want to make again and again. These eggs are stuffed with a creamy flavorful filling that results in the perfect bite.
Prep Time 5 minutes minutes
Cook Time 15 minutes minutes
Chilling Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 6 people
Calories 202kcal
Ingredients
- 12 large eggs
- ¼ cup mayonnaise
- 3 Tablespoon sweet relish
- 2 Tablespoon diced jalapeños
- 1 Tablespoon yellow mustard
- Salt and pepper to taste
- Paprika for garnish
Instructions
Place eggs in a large pot and cover the eggs with an inch of water. Bring to a boil.
Boil eggs for 7-8 minutes. Remove eggs with a slotted spoon and place them in a bowl of cold water to stop the cooking process. Allow cooling in the water for 5 minutes.
Once cool, remove and peel the eggs and cut them in half. Remove the cooked yolk from the egg whites and place the yolks in a separate bowl.
Use a fork and mash the egg yolks until broken apart. Add mayonnaise, sweet relish, diced jalapeños, salt, and pepper, and stir until combined and creamy.
Use a small spoon or piping bag to put the yolk mixture on top of the cooked egg white halves. Sprinkle the deviled eggs with paprika for garnish.
Cover and place the deviled eggs in the fridge for at least 30 minutes before serving, or up to 24 hours.
Notes
- This is a base recipe for deviled eggs. Feel free to shake it up by adding your own additions to the filling. You can try adding hot sauce, bbq sauce, chopped dill pickles, or vinegar.
- If you prefer, you can prepare the eggs by pressure cooking or air frying them before proceeding with the recipe. To pressure cook the eggs, place eggs in a pressure cooker on low pressure for 8 minutes. After 8 minutes, quickly release any remaining pressure.
Nutrition
Calories: 202kcal
