My family roots are in the South, so I know deviled eggs are a non-negotiable at holidays, cookouts, and Sunday dinners. I make sure mine are perfectly seasoned, with smooth, fluffy yolks and that little dusting of paprika to finish them off. If you’ve ever had deviled eggs turn out bland or dry, don’t worry, I’ll show you exactly how to make them right, every single time.
Deviled Egg Ingredients
- Eggs: The base of any deviled egg recipe, the whites hold the filling, and the yolks get mashed into a rich, creamy center.
- Mayo: Brings the filling together and makes it smooth, creamy, and rich. True Southerners typically use Duke's or Hellman's for the brand. Use your favorite type of mayo and brand.
- Mustard: Adds a tangy kick that balances out the richness of the mayo and yolks.
- Pickle Relish: A Southern classic for deviled eggs, it gives a sweet, tangy bite and extra texture in the filling. There's always a debate on whether you use sweet relish or dill. Use what you love and what you know the folks who will be eating these prefer! My family has always used sweet relish.
- Creole Seasoning: This may be a curve ball spice addition for a lot of people! Feel free to keep it standard, and skip this blend and use just salt and pepper if you like. Creole Seasoning won't make these spicy, it will just add a little bold flavor (garlic powder, onion powder, thyme, oregano, and basil). It's an upgrade.
- Paprika: The finishing touch, a pop of color on top with a subtle smokiness that ties it all together. I always use smoked paprika because I'm addicted to that extra flavor.
How to Make Southern Deviled Eggs with Relish
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Boil the eggs: Place eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring to a boil over medium-high heat, then turn off the heat, cover, and let sit for 10–12 minutes. You can also use my Instant Pot Boiled Eggs or Air Fryer Boiled Eggs, these recipes are foolproof.
- Cool and peel: Transfer eggs to an ice bath (bowl filled with water and ice) immediately to stop the cooking. Let sit for 5–10 minutes, then gently peel.
- Slice and remove yolks: Slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the egg whites on a serving platter or deviled egg tray.
- Make the filling: Mash the yolks with a fork until fine. Add mayonnaise, mustard, pickle relish, Creole seasoning, and mix until smooth and creamy. Taste and adjust seasoning as needed.
- Fill the eggs: Spoon or pipe the yolk mixture evenly into the hollowed egg whites.
- Garnish and serve: Sprinkle with smoked paprika and enjoy.
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Substitutes and Variations
- Greek yogurt instead of mayonnaise
- Sour cream instead of mayonnaise
- Dijon mustard instead of yellow mustard
- Spicy brown mustard instead of yellow mustard
- Bacon
- Cheddar cheese
- Chopped chives or green onions
- Hot sauce
- Cayenne pepper
- Capers
- Minced jalapeños
- Chopped pimentos
- Everything bagel seasoning
- Crispy fried onions
Frequently Asked Questions (FAQs)
Yes, you can boil and peel the eggs up to 2 days in advance. Store the egg whites and prepared filling separately in airtight containers in the fridge, then fill them right before serving.
Start with eggs at room temperature and place them gently into simmering water. You can also add a teaspoon of vinegar to the water to help prevent cracking.
Mash the yolks thoroughly and mix with mayonnaise until smooth. You can also use a hand mixer for an ultra-creamy texture.
Yes! Sweet relish is actually common in Southern deviled eggs and adds a hint of sweetness that balances the tang from the mustard.
Smoked paprika adds a deeper flavor, but you can also use cayenne for spice or chopped fresh herbs for freshness.
Yes, substitute Greek yogurt, sour cream, or mashed avocado for a mayo-free version.
Keep them in an airtight container in the refrigerator for up to 2 days. They should be kept cold until serving.
That’s usually from overcooking or cooling too slowly. To prevent it, transfer eggs immediately to an ice bath after cooking.
Pair With These Recipes
You can't go wrong with soul food classics like Southern Cornbread Salad, Southern Fried Catfish, Southern Baked Beans, and Cajun Roasted Turkey.
More Popular Appetizers You Will Love
Jiffy Cornbread Mix Recipe
Slow Cooker Crockpot Lil Smokies
Southern Fried Green Tomatoes
Deviled Eggs with Relish
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 6 eggs
- ¼ cup mayo
- 2 tablespoons pickle relish
- 2 teaspoons mustard
- 1 ½ teaspoons Creole Seasoning This packs in the flavor or use just salt and pepper to taste if you wish.
- paprika for garnish I use smoked paprika.
Instructions
- Place eggs in a single layer in a saucepan. Cover with cold water by about an inch. Bring to a boil over medium-high heat, then turn off the heat, cover, and let sit for 10–12 minutes.
- Transfer eggs to an ice bath (bowl filled with water and ice) immediately to stop the cooking. Let sit for 5–10 minutes, then gently peel.
- Slice each egg in half lengthwise. Carefully remove the yolks and place them in a medium mixing bowl. Arrange the egg whites on a serving platter or deviled egg tray.
- Mash the yolks with a fork until fine. Add mayonnaise, mustard, pickle relish, Creole seasoning, and mix until smooth and creamy. Taste and adjust seasoning as needed.
- Spoon or pipe the yolk mixture evenly into the hollowed egg whites.
- Sprinkle with smoked paprika and enjoy.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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