Southern Deviled Eggs

Southern Deviled Eggs 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–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!

Southern Deviled Eggs
Southern Deviled Eggs

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.

What are Deviled Eggs?

Deviled Eggs are just hard-boiled eggs, mashed yolks, seasoned, and then stuffed back into the white parts of the egg. The Deviled term comes from the spiciness from the seasonings used–mustard and pepper.

Southern Deviled Eggs
Southern Deviled Eggs

Peeling the Eggs

Okay, let’s be honest here, peeling hard-boiled eggs does take some patience. 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. 🙂

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? 🙂

Southern Deviled Eggs
Southern Deviled Eggs

Ingredients Needed for Southern Deviled Eggs

baking soda

Egg filling:
dill pickles
black pepper 


Can you Make these 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

There are two ways to do this–use a piping bag or use a spoon. I choose 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.

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.

Southern Deviled Eggs
Southern Deviled Eggs

Got Leftover Eggs?

Wrap tightly in plastic wrap and store in the refrigerator. They can be refrigerated for up to 3 days. They can be mashed up to make a fantastic egg salad sandwich.


Add-Ins and Variations for Deviled Eggs

diced jalapenos
chopped dill
sweet pickles
cayenne pepper
diced onion

For more easy appetizers and side dishes for your holiday table, 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.

Southern Fried Okra is an irresistible appetizer or side dish that people just can not resist. You certainly can’t eat just one piece.

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 Cornbread Salad shows up at most of our holiday gatherings. It is a requested dish and is expected to be on the menu. 

Hashbrown Casserole is a must for a holiday table. It’s the perfect side dish made with hashbrowns, cheese, sour cream, and onion. So easy and delicious!

Southern Deviled Eggs

Southern Deviled Eggs

Gina Abernathy
Southern Deviled Eggs are always a crowd pleaser and a classic for all types of gatherings. Perfect for Easter, Summer Cookouts, and Holidays.
5 from 7 votes
Prep Time 5 mins
Cook Time 2 mins
Allow eggs to sit in hot water for 10 minutes. Then sit in cold water until cool. 15 mins
Course Appetizer, Side Dish
Servings 16 servings


  • 8 eggs
  • 1 teaspoon baking soda

Egg Filling

  • 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.
Keyword Deviled Eggs


For another version of Deviled Eggs, check out this post of Best Deviled Eggs by Southern Living.


  1. This is how I make my deviled eggs and I love them! The dill flavor is necessary. I’ve never measured my ingredients when making deviled eggs so I’ll need to try this exact recipe!

  2. 5 stars
    We have chickens as well, so I find myself hard-boiling many eggs. I love eating deviled eggs, so it’s interesting to see your variations. Thanks for sharing your tips!

  3. This is so timely! I never know what to do with all the hard boiled and colored eggs. This Easter I’ll serve them deviled! Thank you!

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