Name: Southern Deviled Eggs Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Southern
Ingredients: 6 eggs; 1/4 cup mayo; 1 teaspoon Dijon mustard; 1 1/2 tablespoon dill relish (try not to get too much liquid); Pepper to taste; Sprinkle of paprika for serving

There’s something so comforting and nostalgic about deviled eggs, and this Southern Deviled Eggs Recipe truly captures that classic charm with a tangy twist. The creamy filling combined with that signature dill relish and a hint of Dijon mustard makes them a standout at any gathering.

A white marbled surface holds a round white plate filled with eleven deviled eggs, each cut in half showing smooth white egg whites as the base layer. The middle layer is a creamy pale yellow filling, lightly rounded on top with a soft, slightly chunky texture. Each egg half is sprinkled with reddish paprika powder and topped with small green herb pieces, possibly dill, adding a fresh accent. Some fresh green dill sprigs lie casually next to the plate. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Southern Deviled Eggs Recipe
Top Tip
How to Serve Southern Deviled Eggs Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Southern Deviled Eggs Recipe

Why You'll Love This Recipe

I’ve made a lot of deviled egg recipes over the years, but this Southern classic always gets brought back to the table. It balances flavors perfectly and feels like a warm hug from the South. Plus, it’s easy enough for a last-minute snack yet special enough for holiday spreads.

Classic Flavor: The combination of mayo, dill relish, and Dijon mustard hits that perfect tangy-sweet spot.
Simple Ingredients: You probably have most of what you need right in your pantry and fridge.
Quick to Make: It takes about 40 minutes from start to finish, but most of that is hands-off time.
Family Favorite: These disappear fast at any potluck or family gathering—trust me, you’ll want to make extra!

The image shows a white plate filled with several halves of hard-boiled eggs. Each egg half has a smooth white outer layer topped with a creamy yellow yolk mixture that is slightly textured with small bits of green. The yolk filling is sprinkled with fine red powder and small green herb pieces, giving a colorful contrast on top. The eggs are closely placed on the white marbled surface, highlighting their bright colors and creamy texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Southern Deviled Eggs Recipe plays a specific role, building a flavor profile that’s rich, creamy, and just a touch tangy. Here’s why these simple things work so well together:

Flat lay of six whole uncracked brown eggs arranged around a small white ceramic bowl of creamy mayonnaise, a teaspoon of smooth dijon mustard in a small white bowl, a small white bowl filled with bright green dill relish, a small white bowl containing freshly ground black pepper, and a small white bowl with vibrant red paprika powder, all spaced evenly and symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: The star of the show, hard-boiled perfectly with a tender white and creamy yolk.
Mayonnaise: Adds creaminess and a mellow tang that binds the filling together.
Dijon Mustard: Gives a subtle bite without overpowering the other flavors.
Dill Relish: Brings that southern charm with sweetness and a bit of crunch; just be careful not to add too much liquid from the jar.
Pepper: Freshly cracked for a bit of heat and seasoning balance.
Paprika: Sprinkled on top for color and a mild smoky flavor that’s classic on deviled eggs.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Southern Deviled Eggs Recipe is how easy it is to tweak to suit your taste buds or dietary needs. Don’t be afraid to experiment and make these deviled eggs truly your own!

Variation: I like adding a small pinch of cayenne pepper for a subtle warmth. It kicks things up without overpowering the creamy filling.
Diet-Friendly: Swap regular mayo with avocado mayo for a healthier fat option that still keeps it creamy.
Seasonal Twist: Sprinkle fresh chopped chives or parsley on top for a fresh pop of green and flavor during spring and summer gatherings.
Make It Smoky: Sometimes I'll mix in a bit of smoked paprika into the yolk mixture for a deeper, smoky taste that impresses guests.

Step-by-Step: How I Make Southern Deviled Eggs Recipe

Step 1: The Perfect Hard-Boiled Eggs

Start by placing your eggs in a single layer in a pot—don't stack them to avoid cracking. Cover with water by about an inch. I add a teaspoon of salt to the water; this little trick helps the shells come off easier later. Bring it to a rolling boil over medium-high heat, then immediately remove from heat, cover the pot, and let it sit for 10 minutes. Next, transfer the eggs to an ice bath to cool completely—this stops the cooking process and makes peeling smooth sailing.

Step 2: Prep the Yolks and Mix

Once cooled, gently peel your eggs and slice them lengthwise. Carefully scoop out the yolks into a bowl and mash them until mostly smooth with just a few little lumps left for texture. Add Dijon mustard, dill relish (watch that you don’t add too much juice from the jar), mayonnaise, and a pinch of freshly ground pepper. Mix everything until creamy and combined.

Step 3: Fill and Garnish

Spoon or pipe the yolk mixture back into the egg white halves. Don’t worry about perfect piping unless you want a fancy touch—spooning works just fine! Finally, sprinkle a dash of paprika over each egg for color and that classic southern flair.

Top Tip

Deviled eggs are a simple dish, but a few small details make a huge difference. Over the years, I’ve learned these tricks help nail the texture and flavor every time.

Salt in the Boiling Water: Adding salt helps prevent cracking and makes peeling way easier—trust me, no one likes struggling with stubborn shells.
Drain Your Relish: Too much liquid from the dill relish can make your yolk filling runny. I always use a spoon to scoop just the relish bits, avoiding extra juice.
Mash Thoroughly But Not Too Much: I aim for creamy yolks with just a touch of texture. Overmixing can make the filling gluey.
Chill Before Serving: Letting the deviled eggs chill in the fridge for at least 30 minutes helps the flavors meld and makes them more refreshing.

How to Serve Southern Deviled Eggs Recipe

Southern Deviled Eggs - Serving Suggestion

Garnishes

I usually stick with a simple sprinkle of paprika for a pop of color and subtle smoky flavor, but sometimes I add freshly chopped parsley or chives for freshness. Some friends love adding tiny bacon bits or a dash of hot sauce on top for extra zing—totally up to your taste!

Side Dishes

Southern Deviled Eggs pair beautifully with classic dishes like pulled pork BBQ, baked beans, or a crisp green salad. They’re great alongside crispy fried chicken for a full southern feast, or even just with some fresh veggie sticks for a lighter snack.

Creative Ways to Present

For special occasions, I like to arrange the eggs on a decorative platter lined with lettuce leaves or edible flowers. You could pipe the filling with a star tip to elevate the look, or even put together deviled egg “trays” with different toppings like smoked paprika, chives, or diced pickles for a fun variety.

Make Ahead and Storage

Storing Leftovers

I store leftover deviled eggs in an airtight container in the fridge and try to eat them within 2 days. The filling softens a bit over time but still tastes great. Just keep them covered well so they don’t pick up fridge odors.

Freezing

Freezing deviled eggs isn’t my go-to as the texture doesn’t hold up well after thawing. If you must, freeze only the yolk filling separately in a small container, then thaw and refill the whites when ready to serve.

Reheating

Deviled eggs are best served cold, so there’s really no need to reheat. Just pull them out of the fridge about 15 minutes before serving to take the chill off slightly.

Frequently Asked Questions:

How do I make sure my eggs peel easily?

Adding a teaspoon of salt to your boiling water and plunging eggs into an ice bath immediately after cooking helps loosen the shells and make peeling straightforward. Using eggs that are a few days old also tends to work better than super fresh eggs.

Can I prepare Southern deviled eggs in advance?

Absolutely! You can hard boil and peel the eggs up to 2 days ahead. Prepare the yolk filling and stuff just a few hours before serving for the freshest taste and texture.

What can I use if I don’t have dill relish?

If you don’t have dill relish on hand, finely chopped dill pickles mixed with a touch of pickle juice work as a great substitute to keep that tangy crunch in the filling.

How many deviled eggs does this recipe make?

This recipe makes 12 deviled egg halves, perfect for a small gathering or as an appetizer.

Final Thoughts

This Southern Deviled Eggs Recipe holds a special place in my heart—it’s a simple dish with so much soul. Every time I make it, I’m reminded of family gatherings and shared laughter around the table. Take my word for it, once you try this classic combo of creamy, tangy, and savory flavors, you’ll be reaching for these deviled eggs at every celebration.