Classic Southern Deviled Eggs

 

 

These Classic Southern Deviled Eggs are creamy, tangy, and full of flavor with mayonnaise, mustard, sweet pickles, and paprika. A traditional Southern recipe perfect for Easter, picnics, potlucks, and holiday gatherings.

We Southerner’s love our deviled eggs. They grace our table at Easter, Sunday Dinners, and other major holidays, but we don’t need a special occasion to make deviled eggs. We enjoy them with any meal from game day gatherings, for a spring brunch or a summer picnic.

This recipe is the Southern version of deviled eggs.

So what is makes a deviled egg Southern? It’s the sweet pickles! Of course, we would never, never make our deviled eggs with dill pickles! Absolutely NOT! That would be like a Southern lady making chicken salad with dark meat. (That is for another post). I must confess that I didn’t know that until last year. I thought that everyone put sweet pickles in deviled eggs because that’s what we do in the South and that’s how my momma taught me how to make them. We simply put sweet pickles in our deviled eggs and sprinkle the tops of them with paprika. No questions asked. That’s how we do it!

I found out differently during a recent visit from my cousin who is from the Mid-West. She tasted of my deviled eggs and really like them but she knew that it was something really different about mine. Her husband spoke up and said it’s the pickles!” She uses sweet pickles and you use dill pickles.” So the secret ingredient in the Southern deviled eggs is the sweet pickle relish.  I guess it’s just one of those “Southern Things”.

With all that said, these little treasures are dear to our heart.  In our family for every holiday dinner, the questions always comes up, “who is going to make the deviled eggs”?

In this recipe, I use just a tad of prepared mustard along with a few tablespoons of mayonnaise, sweet pickles, of course, salt and pepper to taste.

Tips on making the filling: Be sure to drain the pickles and be careful with the amount of mayonnaise that you use. You want a nice creamy mixture-not too dry or too soupy. It’s better to add the mayonnaise a little bit at a time to be sure to get the right consistency. Slice the cooked eggs lengthwise and remove egg yolks.

Why You’ll Love This Recipe

• Classic Southern flavor. These deviled eggs are made the traditional way with mayonnaise, mustard, and sweet pickles for that perfect balance of creamy, tangy, and just a little sweet.

• Simple ingredients. You only need a handful of pantry staples to make these delicious deviled eggs.

• Perfect for any gathering. Deviled eggs are a must for Easter, church suppers, family holidays, picnics, and backyard cookouts.

• Budget-friendly. Eggs are one of the most economical ingredients you can buy, making this recipe perfect for feeding a crowd.

• Always the first to disappear. No matter where you serve them, deviled eggs are always one of the most popular dishes on the table.

What You’ll Need to Make Classic Southern Deviled Eggs

(Be sure to see the full printable recipe below this post.)

You only need a few simple ingredients to make these classic Southern deviled eggs.

• Hard-boiled eggs
• Mayonnaise
• Mustard
• Sweet pickles (finely chopped)
• Salt
• Black pepper
• Paprika (optional, for garnish)

 

How to make Southern Deviled Eggs

1. Peel the eggs carefully and cut them in half lengthwise. Set the halves on a platter or egg tray. If you cut a very thin slice from the bottom of the eggs, they will not wobble.
2. Remove and mash the yolks; combine 1 ½ tablespoons of mayonnaise, mustard and pickles. Taste and add salt and pepper; as needed. And more mayonnaise if desired.
3. Mix until egg mixture is creamy. Refill the centers of the egg halves with the yolk mixture. Garnish with the sprinkling of ground paprika. Cover with plastic wrap and refrigerate until ready to serve.

 

 

Tips for Making the Best Deviled Eggs

Use eggs that peel easily. Slightly older eggs tend to peel better than very fresh eggs when hard-boiled.

Slice the eggs evenly. Cut each egg lengthwise and gently remove the yolks to keep the whites neat and intact.

Mash the filling well. For the creamiest filling, mash the yolks thoroughly before adding the mayonnaise and other ingredients.

Taste and adjust. Some people like a little more mustard or sweet pickles, so taste the filling and adjust to your preference.

Use a piping bag if you want them pretty. You can spoon the filling back into the eggs, or pipe it with a pastry bag or plastic bag with the corner snipped for a prettier presentation.

Entertaining Tips

Deviled eggs are one of the most beloved dishes in Southern entertaining.

They’re perfect for Easter dinners, church potlucks, family reunions, picnics, baby showers, holiday buffets, and backyard cookouts.

For a traditional Southern presentation, arrange the deviled eggs on a platter lined with curly leaf lettuce. The bright green lettuce makes them look beautiful on the table and gives them that classic Southern charm.

If you’re serving a crowd, you can easily double or triple the recipe, because deviled eggs always disappear quickly.

Storage Tips

Deviled eggs should be stored in an airtight container in the refrigerator.

They are best enjoyed the day they’re made, but they will keep well for up to 2 days when properly refrigerated.

If you’re preparing them ahead of time, you can boil the eggs and prepare the filling earlier in the day, then fill the eggs just before serving.

Deviled eggs do not freeze well, as the texture of the eggs and filling will become watery once thawed.

Tips on How to make Perfect Hard-Boiled Eggs

Place fresh eggs in a single layer in a saucepan. Cover with water to a depth of about 1-inch above the eggs. I always put about 1 teaspoon of salt. I think the salt makes the eggs peel better. Place the pan over high heat and bring to a boil. Cover the pan and let them immediately remove from heat. Don’t lift the lid.

Let the eggs stand for about 15 minutes, and then drain off hot water; cover with cold water and a few ice cubes. Let stand until completely cooled before peeling.

The freshest eggs will be a little more difficult to peel. To make peeling easier, roll the egg over the countertop while applying a little pressure to create many fine cracks. Begin peeling at the large end under cold running water.

Hard-cooked eggs in the shell can be stored in the refrigerator for up to 2 to 3 weeks, or up to a week if peeled.

Thank you for stopping by. I’ll be back soon with more delicious Southern recipes.

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