Southern Deviled Eggs Recipe Best
Classic Southern deviled eggs are creamy, tangy, a touch sweet, and ideal for gatherings from Easter to summer picnics. They feature perfectly boiled eggs stuffed with a velvety yolk filling of mayo, mustard, pickle relish, and a kiss of vinegar, finished with a sprinkle of paprika for a true taste of Southern hospitality.
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Course Appetizer
Cuisine Southern
Servings 12 servings
Calories 120 kcal
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon apple cider vinegar
- 1 tablespoon sweet pickle relish
- Salt to taste
- Black pepper to taste
- Paprika for garnish
Place the eggs in a medium saucepan and cover with cold water by about an inch.
Bring to a boil over medium-high heat. Once boiling, cover the pot, remove from heat, and let sit for 12 minutes.
Drain the hot water and immediately transfer eggs to a bowl of ice water. Let cool for at least 5 minutes.
Peel the eggs carefully and slice each one in half lengthwise.
Remove the yolks and place them in a medium mixing bowl. Set the egg whites aside on a serving platter.
Mash the yolks using a fork until they are fine and crumbly.
Add mayonnaise, mustard, apple cider vinegar, and sweet pickle relish to the yolks. Mix until smooth.
Season with a pinch of salt and black pepper to taste. Adjust flavor as needed.
Spoon or pipe the yolk filling into the egg whites.
Lightly sprinkle paprika over the filled eggs for garnish.
Chill until ready to serve.
Calories: 120kcalCarbohydrates: 1gProtein: 6gFat: 10gSodium: 140mg
Keyword deviled eggs, Southern, appetizer, picnic, Easter, traditional, potluck