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Southern Deviled Eggs

Southern deviled eggs with a creamy yolk filling made smooth with mayonnaise, sweet pickle relish, and mustard. The filling is piped into halved egg whites, dusted with paprika and fresh chives, then chilled for a classic appetizer bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 140
Ingredients Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Deviled 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 tsp paprika for garnish
  • 1 tbsp fresh chives for garnish

Method
 

Boil and peel the eggs
  1. Place the large eggs in a pot and cover with cold water, then bring to a boil over high heat with visible bubbles at the surface.
  2. Cover the pot, remove from heat, and let the eggs stand for 12 minutes so the yolks set without further boiling.
  3. Transfer the eggs to an ice bath for 10 minutes until fully cooled to the touch, then peel and halve lengthwise.
Make the deviled filling
  1. Mash the yolks with mayonnaise until smooth and creamy with no dry bits remaining.
  2. Stir in sweet pickle relish, yellow mustard, white vinegar, and sugar, then mix until the filling looks uniform and glossy.
  3. Season the mixture with salt and pepper to taste, then mix again until evenly distributed.
Fill, garnish, and chill
  1. Pipe or spoon the filling into the egg white halves, mounding the tops for a neat finish.
  2. Dust with paprika and sprinkle with fresh chives, then chill until serving so the filling firms slightly.

Notes

Pro tip: For clean halves and easy filling, halve the eggs right after peeling while they’re cold. Store covered in the refrigerator for up to 3 days; freezing is not recommended because the texture can turn watery. For a lighter option, use Greek yogurt in place of half the mayonnaise to reduce fat while keeping the filling creamy.