Classic Southern Deviled Eggs Recipe

Name: Classic Southern Deviled Eggs Recipe
Prep time: 30 min
Total time: 30 min
Yield: 24
Ingredients: ▢ 12 large eggs, hardboiled, cooled, and peeled; ▢ 1/2 cup mayonnaise, I recommend using Duke's; ▢ 3 tablespoons sweet pickle relish, may substitute dill pickle relish or finely chopped cornichons; ▢ 2 teaspoons yellow mustard; ▢ 1/4 teaspoon salt; ▢ 1/4 teaspoon ground black pepper; ▢ 1/4 teaspoon paprika; ▢ 2 teaspoons chives, fresh, snipped

by Jenny DeRemer

24 pieces

30 min

If you’re new here, you should know I’m wildly suspicious of anyone who doesn’t hover over the deviled egg tray at parties like it owes them money. These creamy Southern deviled eggs recipe with sweet pickle relish are the reason you should always make double what you think you’ll need—because 24 white halves vanish faster than good manners after church.

If you’re building a spread, don’t miss my Pickle Relish Macaroni Salad, Pulled Pork Sandwiches, or crowd-pleasing Amish Potato Salad.

classic southern deviled eggs recipe, Deviled eggs arranged on a decorative plate each topped with chopped green garnish and a sprinkle of paprika

Deviled eggs arranged on a decorative plate, each topped with chopped green garnish and a sprinkle of paprika.

Where These Eggs Came From (and Why They Matter)

You can thank Southern family reunions and the unspoken competition among aunts for this version. The use of sweet pickle relish, yellow mustard, and Duke’s mayonnaise is non-negotiable—you want flavor, not filler. A sprinkle of paprika and a snip of chives make these eggs passable at both holiday buffets and backyard cookouts.

This is a southern deviled eggs recipe that walks the line between casual and company-worthy. And yes, they are technically an egg recipe, but around here, they’re known as an appetizer that disappears before the ham hits the table.

The Secret Sauce (Is Actually Relish)

Sweet pickle relish provides that classic Southern tang without overpowering the yolk mixture.
Duke’s mayo (or any full-fat mayonnaise) makes for an extra creamy texture and rich mouthfeel.
Yellow mustard adds acidity and balance—you want zing, not bland.
Easy to scale: 12 large eggs = 24 deviled eggs—perfect for parties, potlucks, or cookouts.
Garnishes like paprika and chives offer texture, color, and an optional whiff of sophistication.

classic southern deviled eggs recipe, A plate of deviled eggs garnished with chives and paprika is on a wooden table Nearby are whole eggs pepper mills a paprika jar and a checked napkin

A plate of deviled eggs garnished with chives and paprika is on a wooden table. Nearby are whole eggs, pepper mills, a paprika jar, and a checked napkin.

Close-up of deviled eggs topped with chopped chives and paprika, arranged on a patterned plate.

Expert Tips

Scale up! A dozen eggs yields 24 halves—ideal for 8-12 guests.
Use a piping bag for formal occasions. Spoon them full for casual get-togethers.
Julia Child’s butter tip: Mix in 2 to 3 tablespoons of softened butter when blending the egg yolks for elevated flavor and richness.
Transport like a pro: use an egg carrier for on-the-go egg action.

Classic Southern Deviled Eggs Recipe

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Recipe details

Yield 24 pieces
Time spent: Prep time: 30 Minutes Cook time: 0 Minutes Total time: 30 min

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Ingredients

▢ 12 large eggs, hardboiled, cooled, and peeled
▢ 1/2 cup mayonnaise, I recommend using Duke's
▢ 3 tablespoons sweet pickle relish, may substitute dill pickle relish or finely chopped cornichons
▢ 2 teaspoons yellow mustard
▢ 1/4 teaspoon salt
▢ 1/4 teaspoon ground black pepper
▢ 1/4 teaspoon paprika
▢ 2 teaspoons chives, fresh, snipped

Instructions

Slice eggs lengthwise. Remove yolks and place in a bowl. Arrange whites on a tray. Mash yolks with a fork until fine. Smart Tip: For an ultra-smooth filling, press the mashed yolks through a fine-mesh sieve before adding the mayo and seasonings. It gives you a bakery-piped texture.12 large eggs
Add the mayonnaise, pickle relish, mustard, salt, and pepper to the mashed yolks and combine. Apply firm pressure as you stir to further break down the yolks, aiming for a smooth, cohesive consistency throughout.1/2 cup mayonnaise, 3 tablespoons sweet pickle relish, 2 teaspoons yellow mustard, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper
Assemble the tip and fill the piping bag if using and fill the egg whites. Alternatively, spoon the filling evenly into the egg whites for a casual, informal finish.
Complete by adding a light sprinkle of paprika and chopped chives to each egg. Smart Tip: Garnish just before serving to keep herbs fresh and paprika bright.1/4 teaspoon paprika, 2 teaspoons chives

Tips

Please note: Recipe time does not include boiling or peeling the eggs.
Make-Ahead Instructions
Hard-boil and peel the eggs up to 2 days in advance. Store the uncut, peeled eggs in an airtight container in the fridge lined with a paper towel to absorb moisture.
Yolk filling can also be made ahead and stored separately in the fridge in a zip-top bag or airtight container for up to 2 days.
Do not fill the egg whites until the day of serving for best texture and appearance.
Storage Instructions
Once filled, store deviled eggs in an airtight container in the refrigerator for up to 2 days.
If stacking eggs, place parchment or plastic wrap between layers to avoid smearing the tops.
Do not freeze deviled eggs—they’ll become watery and unpleasant in texture once thawed.
Transporting
Use a deviled egg carrier with a locking lid and molded inserts to keep eggs secure during travel.
Or, line a shallow tray with trimmed romaine leaves and nestle the eggs on top. The lettuce cushions the eggs, prevents sliding, and adds a polished, pretty presentation.
For best results, transport the filling separately in a piping or zip-top bag and assemble on-site.

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