How to make Deviled Eggs the way we do here in the south.

My Deviled Eggs Recipe is a southern classic family favorite. Made with sweet relish and mayonnaise just like Mom always made hers.

My deviled eggs with relish have been one of my most requested side dishes for Thanksgiving and Easter for as many years as I can remember. You can serve deviled eggs for a potluck, summer parties, and other get-togethers.

Even though I learned to make deviled eggs from my mother, I perfected my own recipe while working as a restaurant manager for a local soul restaurant. We had the very best cooks in our kitchen. Everything was made from scratch.

We had a sweet mature lady who came in early every morning to prep the fresh vegetables. She would cut up rutabagas like a pro and share wisdom in the process. I learned a few kitchen secrets during those years including adding secret ingredients.

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Ingredients for Deviled Eggs

Deviled eggs are made with simple ingredients. Most of these ingredients are also in my Potato Salad recipe

and I make both for Thanksgiving dinner.

• 1 dozen hard boiled eggs, peeled
• ¼ finely chopped fresh celery
• 1 (2oz.) jar pimento, drained
• About ¼ cup sweet pickle relish
• About ¼ cup mayonnaise
• 1 Tbsp. yellow mustard
• 1 pinch of sugar
• ¼ tsp. Salt
• ¼ tsp. White pepper
• Sprinkle of smoked paprika

Deviled Egg Recipe for 12 Eggs

If you want to make 6 deviled eggs, simply cut this recipe in half.

Step 1

Slice eggs in half and scoop out the yolk using a small spoon. Place all of the eggs in a medium bowl.

I like to use a serrated edge knife to cut in half for making the edge of the egg pretty.

Set the empty egg halves onto a pretty egg serving platter like this one.

Step 2

Mash the yolks until smooth. You can mash egg yolks with a fork, or a potato masher but the quickest and easiest way is to use a small electric food chopper like this one.

Step 3

Add all of the remaining ingredients, except paprika into the mashed yolks and stir well to blend. This step can be done in the bowl of a food processor or by hand.

Step 4

Use a small spoon or use a pastry bag to fill the white halves with the creamy filling. Then sprinkle lightly with Smoked Paprika.

Cover and refrigerate until ready to serve.

How To Cook Hard Boiled Eggs

Cover eggs with one inch of water in a saucepan and turn on medium-high heat. Bring to a boil and remove from heat. Place the lid onto the saucepan. for 16 minutes for hard-boiled eggs.

Add ice cubes covered with water in a large bowl. Place eggs into the bowl of ice water and let sit for about 1- to 15 minutes. Remove from ice bath and dry with paper towels or clean dry kitchen cloth.

Roll each egg on the counter to crack and then peel.

Fresh eggs are harder to peel. Older eggs are best for hard-boiled egg recipes.

Can Deviled Eggs Be Made Ahead

Deviled Eggs are one of those awesome dishes you can make ahead! I generally make mine one day ahead. Store them covered in the refrigerator on a pretty glass-deviled egg platter like this one I use. I like to use the celery leaves as a garnish on the egg plate.

How To Store Deviled Eggs

Store leftover deviled eggs in an airtight container in the refrigerator.

Easy Tip for covering deviled eggs

My easy tip for covering deviled eggs with plastic wrap is to spray the wrap with non-stick spray before covering your deviled eggs. So when you remove the wrap to serve the dish, the plastic wrap won’t have the egg salad stuck to it.

Why would you cover deviled eggs with plastic wrap if the advice is to store them in an airtight container? Because when making them a day ahead for a big meal, I cover with plastic on the serving platter. The airtight container is for leftovers.

Deviled Egg Recipe Variations

There are a plethora of different ingredients you can substitute or add to a good deviled egg recipe. Try any of these ideas.

Dill Pickle Relish: Use dill pickle Relish instead of sweet for a more tart taste

Avocado: Sub well mashed ripe avocado in place of the mayonnaise

Spicy Foods: One drop of Tabasco or a pinch of cayenne pepper will add some heat. If using Tabasco, adjust the relish by not adding all at once so you can stir and determine when the consistency is perfect for your crew

Seasonings: Rather than use salt and pepper you can substitute another ground seasoning such as; Basil, Old Bay, or Curry.

Meat: Top or chop and add with the filling; Bacon, Tuna, Crabmeat or Shrimp

How to use leftover deviled eggs

1. Make Egg Salad Sandwich filling by chopping leftover Deviled eggs and stirring
2. Use them in a Chef Salad
3.  Make potato salad! Scoop out the filling and add to the Potato salad mixture. Chop the whites and add also. Here is our recipe Scoop out the filling for sandwiches. Chop the whites and add to a Macaroni Salad
4. Use the filling to make Stuffed Celery Sticks

Also, see How To Make Pastel Rainbow Deviled Eggs for Easter

Yield: 24

Deviled Eggs Recipe

Print

Southern classic recipe for Deviled eggs typically served as a side dish for Easter and Thanksgiving but also good for picnics when kept in the cooler.

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Ingredients

• 1 dozen boiled eggs
• ¼ finely chopped fresh celery
• 1 (2oz.) jar pimento, drained
• About ¼ cup sweet pickle relish
• About ¼ cup mayonnaise
• 1 Tbsp. yellow mustard
• 1 pinch of sugar
• ¼ tsp. Salt
• ¼ tsp. White pepper
• Sprinkle of smoked paprika

Instructions

Cut the boiled eggs in half and scoop out the yolk.

Place all of the yolks into a bowl.

Place the empty halves onto a pretty egg platter like this one I use (ad)

Mash the yolks until smooth. (the small food chopper is perfect for this)

Add all remaining ingredients, except paprika, into the mashed yolks and stir well.

Spoon or pipe your deviled egg mixture into the white egg halves on the platter

Sprinkle with smoked paprika.

Garnish as desired. I use the celery stalk leaves to garnish.

Serve and enjoy!

Notes

The amount of wet ingredients, pickle relish, mustard and mayo will be subjective to the amount of yolk your dozen eggs produced so you may need to adjust accordingly. I recommend adding the mayo a little at a time stirring and tasting as you go.

Did you make this recipe?

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This classic recipe makes the best deviled eggs every time. The best part is that this dish can be made the day before and stored in the refrigerator until ready to serve. Now you know that my secret ingredient is a pinch of sugar. Shhhh, don’t tell.

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Updated 1-26-22