These Southern Deviled Eggs draw a crowd. If you can resist eating them all before leaving the house, you’ll be a hit at any pot luck you attend!
Creamy, tangy, delicious and 100% irresistible! Don’t be surprised to find yet another one jumping into your mouth!
Why This Recipe Works…
- Creamy egg yolk combined with a sweet sour pickle is a dream.
- Perfect balance of mayonnaise so that it doesn’t over power.
- Easy recipe that with perfect PEEL EVERY TIME boiled egg!
Here’s How You Do It…
Boil enough water on the stove top to cover the amount of eggs you want to cook.
Place the COLD eggs down into the boiling water.
Cook the eggs for 11 minutes and then remove them to an ice water bath.
The shells literally slip right off, then cut the eggs in half.
Remove the yellows and mix with the ingredients listed below. Spoon back into the egg halves.
Frequently Asked Questions (FAQ’s)
What Is a Southern Deviled Eggs?
A deviled egg, particularly in the South, is a hard boiled egg that has been halved with the yolk removed.
The yolk is then mixed with other ingredients and stuffed back into the hollow egg half.
Where Do Southern Deviled Eggs Get Their Name?
- According to my research (Hello Wikipedia),
- the term “Deviled” originated in the late 1700’s when the yolk would be mixed with “hotter” spices.
- Like the DEVIL, the deviled egg would set your tongue on fire.
Can Southern Deviled Eggs Be Made The Day Before?
Because you make deviled eggs for parties (usually), you probably want to know if you can make the deviled eggs the day before!
The answer is YES! In fact, I think they taste BETTER when you make them the day before.
There are some things you will want to be careful of if making the day before:
- Set the eggs in a proper deviled egg tray and place immediately in the fridge.
- Keep the deviled eggs covered with plastic wrap or the cover the accompanies your egg tray (if it does).
- You can keep your eggs covered by inserting a toothpick into several of the eggs and then gingerly laying plastic wrap in several layers over the top (like a plastic wrap tent for your little eggs).
- If your eggs are simply on a dinner plate, place a paper towel beneath them until you arrive at your party. This will keep them from slipping all over the place PLUS the eggs will sweat and the paper towel will absorb the water.
- Give your eggs a fresh sprinkle of Paprika when you arrive so that they look fresh and ready to party.
How Long Do Southern Deviled Eggs Keep in the Refrigerator?
- Deviled eggs keep for 3 days in the refrigerator, covered.
- After 3 days they are weepy and saggy. I
- It’s best to boil the eggs, make as many as you will eat in a day or two and then make the rest when you are ready to eat them.
Can I Freeze Deviled Eggs?
No, Please DON’T!. The mayonnaise in deviled eggs doesn’t work for freezing. You’ll have a mess on your hands if you do.
How Do You Hard Boil An Egg So That It Is Easy to Peel?
- Peeling and egg, even a fresh boiled egg is no problem if you follow the instructions in THIS post.
- I’ve already covered that in depth in HOW TO COOK AN EASY PEELING HARD BOILED EGG.
How Many Deviled Eggs Do I Cook Per Person?
I use the following as a general guide:
- If going to a potluck, I simply make enough food that it equals what it takes to feed my own family (you know, doing my fair share). So, I have 2 people in my family right now. I would make 1 dozen eggs into Southern Deviled Eggs (that’s more than Mr. Loaves and Dishes would eat ourselves, but you know what I mean).
- Are you having a party and want to serve Southern Deviled Eggs as an appetizer or as a side dish? Then figure 2 Southern Deviled Eggs (4 halves) per person.
- Do you regularly feed heavy eaters at your house (I do!). In that case, I would assume that some of my children and probably Mr. Loaves and Dishes are going to slip into the kitchen and sneak a few Southern Deviled Eggs before dinner. In this case, I allow for 3 full eggs for the heavy eaters and 1-2 per regular portion eaters.
What Kind Of Mayonnaise Do I Use for These Eggs?
- Those are fighting words if you live in the South. Duke vs. Hellman’s is a real issue here.
- My house prefers Hellman’s for deviled eggs.
- Duke and Blue Plate work well too. (Aldi Mayonnaise is top notch as well).
How Do I Garnish a Deviled Egg?
The potential garnishes for Southern Deviled Eggs are endless really, however, if you want a classic southern deviled egg, go for Paprika.
Other possible garnishes that are delicious are….
- Bacon crumbles
- Blue Cheese
- Paprika Sprinkles
- Green Onion slivers
- Kosher Salt
- Green or Black Olives
- Pickle Relish
I Use These Supplies…
The following photos are affiliate links and if you click the photo, it will take you straight through to Amazon so that you can compare prices and see if these are right for you. As an Amazon Associate I earn from qualifying purchases. Wickles Pickles may be available at your local grocery, I just want you to know where to find some if they aren’t.
TIPS & TRICKS for Southern Deviled Eggs…
- Use the instructions found in my post on How to Make Easy Peel Boiled Eggs. Otherwise, your boiled eggs will turn out too ugly to make into deviled eggs.
- Make the Southern Deviled Eggs following my instructions first. Once you have mastered that, get creative! Add some things on your own and see what you like!
- If you are taking the deviled eggs out of your house, follow my instructions above for using a paper towel under them and tenting with toothpicks.
- This is an important tip… When putting the filling into the egg halves, only use a small amount at first, you can always go back and add more later. You don’t want to get to the end and not have enough filling.
- If an egg half tears up while you are peeling, simply add the egg white to your filling, it will taste good and you won’t have extra left over that you don’t know what to do with it.
- No Wickles Pickles? Use a good spicy pickle relish or cut up spicy sweet pickles into your eggs and add a dash of cayenne.
PRO TIP: To have completely smooth egg filling, use a whisk after you have first mixed the ingredients together. The whisk will break up any lumps and make the center creamy and smooth!
PRO TIP 2: For a very neat looking deviled egg, use a cupcake tip to pipe in the filling. So fancy and your hands stay clean!
IF YOU ENJOYED THIS RECIPE FOR SOUTHERN DEVILED EGGS, YOU MIGHT ALSO ENJOY…
Check out ALL the RECIPES in our APPETIZER Section!
Would You Love to Cook the PERFECT Southern Dinner?
IMAGINE YOU, COOKING THESE! YOU CAN DO IT TOO!
Served with (choose one)
Chicken Pie or
Add A little Yum Yum Sauce
And finish it all off with…
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I can’t wait!
Ya’ll know I love your comments!! ❤
Southern Deviled Eggs
- 12 large hard-boiled and peeled eggs cut in half and yolks removed, whites reserved.
- 1 ½ teaspoon good quality whole grain mustard
- 2 tablespoons chopped Wickles Wicked Pickles
- 1/2 cup mayonnaise Hellmans, Dukes or Blue Plate only
- Salt and pepper to taste
- for garnishing paprika pimentos, pickle relish and black cracked pepper (Choose any or mix and match)
- In a small bowl, mix together the mustard, chopped small pickles, mayo and the hard boiled yolks.
- Lay the egg whites aside on a separate plate.
- Using a fork, mash the egg yolk mixture until smooth.
- Using a teaspoon, spoon the yolk mix into the egg halves and lay into the specialized egg dish or onto a plate.
- Garnish with your choice of paprika, pimentos, pickle relish or black cracked pepper.
- Never freeze deviled eggs.
- Only make up the number you will eat in a day or two. They become weepy and saggy after about 2-3 days.
- For a hotter deviled egg add a dash more cayenne to the mix.
- Follow the instructions in the post for how to boil an easy peel hard boiled egg. It works every single time, but if the egg has minute cracks in the shell, it may crack more in the hot water so make plans to boil a few extra.
- Use any type of mayonnaise you prefer.
- There are a list of possible garnishes in the post, check those out.
- If you don't like pickles in your deviled egg, leave them out.
- If you leave the pickles out, make sure to add some sugar and vinegar to the mix.
- You can substitute dijon for the whole grain mustard but it won't be as robust.
***This recipe was originally posted on the pages of Loaves and Dishes on June 7, 2018 and has been updated with new information, nutrition information, why this recipe works, frequently asked questions and PRO TIPS***
A VERSE TO SHARE
As a nurse of the elderly, I have spent most of the last 25 years at the bedside of those facing their last days. I’ve probably told you before, my own faith is stronger because of what I have witnessed with my patients.
At the end, most of my patients truly have felt that their body is an “earthly tent” that it is time to move on from. As a Christian, it has been a great comfort to ME to know God has fashioned us for this purpose and given us a Spirit as a deposit on the guarantee of what is to come.
Yes. I will walk by faith, even when I can not see. Amen.
2 Corinthians 5: 1-3
For we know that if the earthly tent we live in is destroyed, we have a building from God, an eternal house in heaven, not built by human hands.
Meanwhile we groan, longing to be clothed instead with our heavenly dwelling, because when we are clothed, we will not be found naked.