Southern Deviled Eggs- A Classic Recipe
Southern Deviled Eggs is a Classic Recipe that’s truly the best deviled egg recipe for any occasion. They are always a crowd pleaser and a classic for all types of gatherings. They have been served at our family gatherings for as long as I can remember. They are easy to make and have a delicious creamy filling. Perfect for Easter, Summer Cookouts, and Holiday side dishes. You can’t go wrong with a classic.
Deviled eggs are a super easy side dish and also well-loved. This is the best deviled egg recipe. Hard-boiled eggs filled with a creamy filling of mayonnaise, yolks, a squirt of mustard, dill pickles, and seasonings. These are the perfect easy side dish for a holiday or brunch.
We live on a farm and have more chickens than I can count. Therefore we seem to have a nice supply of fresh eggs. This is a great problem to have, but what do you do with all of those eggs? We make deviled eggs, of course!
Do Your Children Dye Eggs for Easter?
Growing up and now as a parent, dying eggs is a fun part of the Easter celebration. After the eggs have been dyed, I’m always left with a huge bowl of colored eggs. This is when I make a big plate of deviled eggs to serve for our Easter dinner.
For more easy side dishes for your holiday table, be sure to try some of these recipes.
What are Deviled Eggs?
Classic Deviled Eggs are just hard-boiled eggs cut in half, mashed yolks, seasoned, and then stuffed back into the egg halves. The Deviled term comes from the spiciness of the seasonings used–mustard and pepper or even a splash of hot sauce.
This is a great recipe and makes a super side to a main course. Always a crowd favorite.
Peeling Boiled Eggs
Okay, let’s be honest here, peeling hard-boiled eggs does take some patience. The following methods I have tried and have had success, and there are times when the stars line up in your favor, and the eggshell just slips right off. You have this gorgeous-looking egg white that you can proudly serve your guest. But, sometimes, it just doesn’t happen, and you are left with an egg white that looks like it has seen better days.
I have found that adding baking soda to your water and placing the eggs in an ice bath might help the shells to come off easier. Not really sure if this works or it’s just my lucky day. Hey, I’ll try anything to get that egg to peel easier.
I have also found another way to peel eggs, which usually works like a charm. After your eggs have cooled, tap the top of the egg on the counter, cracking the shell, and flip and tap the bottom of the egg, cracking as well. Then start peeling the egg straight down from top to bottom. The shell comes right off. Finally, rinse the eggs under cool running water.
Pineapple Casserole is another wonderful side dish that goes well during the holidays. It’s fast easy and works as a side or a dessert.
Do I add Dill Pickles or Sweet Pickles to my Deviled Egg Filling?
The choice is totally up to you. I personally swap out the flavors in my eggs. During the summer, I grow many cucumbers and make/can many jars of dill and sweet pickles, so I typically use whatever I have in the refrigerator. Just dice your pickles fine for the egg filling.
Seasoning for Deviled Eggs
This is completely up to you as far as seasonings go. I generally just add a little pepper-sometimes a sprinkle of cayenne to kick up the heat. If I add dill pickles, I usually skip the addition of salt. The pickles add enough salt to balance out the flavors. Again, taste and add as desired. And, let’s not forget the paprika for the top garnish. What’s a deviled egg without paprika?
Ingredients Needed for Southern Deviled Eggs
For a complete list of ingredients, see the recipe card below.
The ingredients for deviled eggs can easily be found in your local grocery store. However, this recipe calls for simple ingredients. For the full recipe, see the printable recipe card below.
Eggs– Hard Boiled eggs
Baking Soda– add a little to the boiling water. This is optional.
Mayonnaise– use your favorite brand
Dill Pickles– I use homemade pickles if I have them. Any diced pickle will work.
Mustard– I usually have yellow mustard on hand and use this.
Black Pepper– to taste
Paprika– a sprinkle of paprika goes great with deviled egg recipes.
How to Make Southern Deviled Eggs
See the recipe card below for step-by-step instructions.
This is a quick overview of the steps involved.
How to Boil Eggs
For best results, I use this cooking method when boiling eggs.
- Put eggs in a large saucepan and cover with cold water.
- Add baking soda to the water. (optional)
- Put the pot on high heat and bring it to a boil. Let eggs boil for 2 minutes. Turn off the heat and place a lid on the pot. Allow the eggs to sit for 10 minutes.
- Remove the eggs from the pot and place the eggs in a bowl filled ice water. Let cool before peeling.
Can you Make these Deviled Eggs Ahead of Time?
Here are several suggestions for making deviled eggs ahead of time.
Boil the eggs the day before and store them in the refrigerator. The next day just peel, mix, and stuff the eggs.
OR–Suppose you want to do more prep and get ahead. You can certainly peel your eggs and remove the yolks. Store the yolks in an air-tight container or cover with plastic wrap—place in the refrigerator.
OR–Mix the yolk mixture and store it in an air-tight container in the refrigerator. The next day remove everything from the fridge, give the filling a good stir, and stuff the eggs. Sprinkle with paprika.
How to Add Filling to the Deviled Eggs
The filling ingredients are mixed and then stuffed back into the white halves.
There are different ways to add filling the white halves. To do this, you can use a piping bag or use a small spoon. The easiest way for me is to use a spoon. It’s faster, and that’s the way I have always stuffed my eggs. Feel free to use a piping bag if so desired. It may make them a little neater looking, but the taste will be the same.
Place whites of the eggs on a plate or serving dish, and fill it with the egg mixture. If desired, top with a splash of hot sauce.
Tips to Transport Deviled Eggs
Deviled eggs are slippery little things, and they will move all over the plate or platter if not secured in some way. From my experience, a few disasters, and a few trial and error experiments, I have found a few easy ways to transport deviled eggs.
Use a mini muffin pan. I use a pan with 24 holes. This is perfect for a dozen eggs or 24 halves. This will keep the eggs from sliding around and off of the plate.
Buy an egg carrier. Egg carriers are not very expensive. They do make transporting eggs easier.
Carry everything separately (egg yolks and filling) and assemble when you get to your destination. I’ve done this many times, and it’s great! If you are using a piping bag for your filling, go ahead, and fill the bag before you leave your house.
How to Store Leftover Deviled Eggs?
Place eggs in an airtight container or cover eggs tightly with plastic wrap. Store in a single layer. Place into the refrigerator for up to 3 days. They can be mashed up to make a fantastic egg salad sandwich.
Tips and Recipe Variations for Deviled Eggs
- Deviled eggs make a lovely addition as a side dish or party food.
- dill pickle relish (sweet pickle relish) if desired
- Use Dijon Mustard in place or regular mustard
- Hard boil eggs ahead of time
- Add diced olives
- Add some hot sauce.
Additional Deviled Egg Add-Ins
My Favorite Way to Eat Southern Deviled Eggs
This recipe is full of rich flavor and would be perfect for your next party or holiday side dish. I often make these and keep them on hand for a quick snack. I like cold eggs the best, but they are also delicious and served at room temperature.
More Easy Appetizers
For more easy appetizers, be sure to try some of the recipes below. They are simple and delicious and are sure to be on my table for the holidays.
Fried Green Tomatoes are a summertime classic in the south. They make a great appetizer as well as a side dish that goes with just about anything being served.
Caprese Salad is a beautiful and simple salad. The colors are eye popping and the taste is satisfying.
Southern Homemade Pimento Cheese– Pimento Cheese is a rich and creamy spread with just the right spice and seasonings. It works for dipping veggies or crackers or as a spread for toasted bread or a sandwich.
For More Side Dishes to Serve with Deviled Eggs
Garlic Parmesan Roasted Potatoes – They are an inexpensive and flavorful side dish with a crispy outside and tender inside. This a simple recipe your whole family will love.
Slow Cooker Creamed Peas– Creamed Peas are a hearty, classic side dish that’s comforting, delicious, and full of flavor.
Southern Skillet Fried Potatoes and Onions– Southern Skillet Fried Potatoes and Onions is an easy one-skillet side dish. Potatoes, onions, and oil are the only ingredients needed for this simple dish. Just a few ingredients that yield a huge taste!
Main Dishes to Serve with Southern Deviled Eggs
Fried Pork Chops– Pork Chops are a family favorite in our house. These Southern Fried Pork Chops are so easy to make and full of flavor. Comfort food at its finest.
Homemade Sloppy Joes– Saucy and satisfying and the best homemade sloppy joes recipe around. It’s quick, easy, and made with real ingredients.
Easy Chicken and Dumplings– This Easy Chicken and Dumplings recipe is pure southern comfort food. Made with chicken, broth, and canned biscuits. You can have dinner cooked and on the table in 30 minutes.
Southern Deviled Eggs
- 8 eggs
- 1 teaspoon baking soda
- 3 Tablespoons mayonnaise
- 2 Tablespoons dill pickles finely diced
- 1 Tablespoon yellow mustard
- black pepper to taste
- paprika garnish
- Put eggs in a large pot and cover with cold water.
- Add baking soda to the water.
- Put the pot on high heat and bring to a boil. Let eggs boil for 2 minutes. Turn off heat and place a lid on the pot. Allow the eggs to sit for 10 minutes.
- Remove the eggs from the pot and place the eggs in a bowl filled with ice and water. Let cool before peeling.
- Once the eggs have cooled completely, peel and slice in half lengthwise.
- Place the yolks in a small bowl and the egg whites on a plate.
- Mash the yolks with a fork. Mix in mayonnaise, mustard, pickles, and pepper. Stir well.
- Use a spoon, piping bag, or small cookie scoop to add the filling back to the egg whites. Fill each egg and sprinkle with paprika if desired.
- Store in the refrigerator in a covered container until ready to serve. These will keep for 2-3 days in the refrigerator.