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Southern Deviled Eggs
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5 from 16 votes

Southern Deviled Eggs

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

Ingredients

  • 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

Instructions

  • 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.