These easy, creamy, and tangy Southern Deviled Eggs taste just like the ones you remember! Make a batch and watch them disappear in seconds! They are the perfectly poppable appetizer (or side) and it’s truly impossible to enjoy just one — we know from experience!
Classic Southern Deviled Eggs
Easter is NEVER complete (at least below the Mason Dixon Line) without a platter of deviled eggs on the table. With that being said, these perfectly made Southern style deviled eggs are perfect for just about any occasion! Baby showers, brunches, and birthdays are all great settings for deviled eggs.
There are three main components to a recipe that make it “easy” in our book – it needs to be inexpensive, hassle-free, and quick! Luckily, this deviled eggs recipe checks every single one of those boxes. You likely already have the short list of ingredients in your kitchen ready to go, the steps are easy to follow, and the prep time is just 15 minutes.
It can be easy to mess up the deviled eggs, which is a huge act of misconduct here in the South. Messing up the eggs on any holiday, but especially Easter, just might get you uninvited to future family gatherings! That’s why we always rely on this tried and true recipe that’s classic as can be.
Classic Southern Deviled Eggs Ingredients
- Eggs: They’ll need to be hard boiled, of course. To save time, consider making them in the air fryer! Or you can make instant pot hard boiled eggs!
- Mayonnaise: For the best consistency, use full fat, not low fat mayo.
- Dijon Mustard: Do NOT replace this with plain yellow mustard.
- Dill Relish: Any brand will get the job done.
- Salt: Be very careful not to add too much salt, or it’ll overpower the whole flavor palate.
- Pepper: Freshly cracked black pepper yields the best flavor.
- Paprika: This is just to garnish, as it provides the best pop of color! If you’d like to use smoked paprika for more flavor, that works, just note that there will be a slight smokey flavor.
How to Make Classic Southern Deviled Eggs
Making deviled eggs couldn’t be any easier. If it looks like it might be difficult, I promise the hardest part is peeling the eggs. In just a few steps they will be ready to serve!
Prepare the eggs: Peel eggs and slice in half lengthwise. Using a spoon, scoop out the yolks into a medium size bowl and set the egg whites on a platter.
Mash the yolks: Mash yolks with a fork until crumbled.
Add the ingredients: Mix in mayonnaise, Dijon mustard, relish, salt and pepper.
Fill the eggs: Using a spoon, fill the egg whites with egg yolk mixture.
Garnish, and enjoy: Garnish with paprika, if desired, before serving.
Tips for the Best Deviled Eggs
- Make an ice bath. For easy to peel eggs, fill a bowl with cold water and add the cooked eggs to it. After letting the eggs sit in the ice bath for a few minutes, the shells will be much easier to peel. We have two favorite methods for making hard boiled eggs: Air Fryer Hard Boiled Eggs or Instant Pot Hard Boiled Eggs. Bath of these methods peel easily!
- Want spicy deviled eggs? Add horseradish or sriracha, to taste. You can also even add wasabi!
- Taste your filling! Everyones tastes are different, so it’s important to taste your egg yolk filling before putting it back into the egg whites. You may want to add a little more salt or mayo, etc.
- Don’t have a deviled egg plate? Cut a small slice off the back of each egg white and place on the serving platter. This helps to keep the eggs from sliding around.
These are quite a few garnishes you could add on top of your deviled eggs for some added flair if you are feeling fancy:
- Paprika (Smoked or Regular)
- Freshly Chopped Chives
- Crispy Bacon Bits
- Fresh Dill
- Pickled Jalapeño Slices
Make Ahead + Storage Instructions
Deviled Eggs are a great make ahead dish! While these eggs are best served within the first 24 hours, they’ll stay good in your fridge for up to 5 days, they may get a little soggy over time though.
Another great option is to follow the directions until it comes time to fill the eggs. Then, store the egg yolk mixture and egg whites separately. Then assemble the deviled eggs the same day as you want to serve them, the hard part will be done and they only take about 5 minutes to assemble!
Just make sure to keep them stored in an airtight food storage container in the fridge so they don’t spoil.
Deviled eggs are served at many different holidays and celebrations. I have seen them served at picnics, cook outs, Easter and even Thanksgiving! They can be an appetizer, a side dish or even a snack!
So while there is not just one way to serve them, here are a few dishes we think go great with deviled eggs:
- Dijon Brown Sugar Ham Glaze
- Air Fryer Pork Chops
- Cheesy Scalloped Potatoes With Ham
- Air Fryer Chicken Wings
- Pan Fried Pork Chops
- Slow Cooker Country Style Ribs
- Air Fryer Chicken Legs
- Best Pulled Pork
Southern Deviled Eggs
- 6 large hard boiled eggs
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon dill relish
- ¼ teaspoon salt
- ½ teaspoon pepper
- paprika, or smoked paprika, optional garnish
- minced chives, optional garnish
- Peel eggs and slice in half lengthwise. Using a spoon, scoop out the yolks into a medium size bowl and set the egg whites on a platter.
- Mash yolks with a fork until crumbled.
- Mix in mayonnaise, Dijon mustard, relish, salt and pepper.
- Using a spoon fill egg whites with egg yolk mixture.
- Garnish with paprika and chives, if desired, before serving.