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Southern Deviled Eggs

Southern deviled eggs with creamy yolk filling, piped into halved whites and finished with paprika and fresh chives. Hard-boiled eggs are boiled then rested off heat for a tender, sliceable texture before chilling.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use large eggs for the right filling-to-white ratio.
Deviled filling
  • 0.5 cup mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tbsp yellow mustard
  • 1 tsp white vinegar
  • 0.5 tsp sugar
  • 0.25 tsp salt Adjust to taste after mashing yolks.
  • 0.25 tsp pepper Adjust to taste after mashing yolks.
Garnish
  • 1 tsp paprika For dusting the finished eggs.
  • 1 tbsp fresh chives Snipped for a bright finish.

Equipment

  • 1 sheet pan

Method
 

Boil and peel the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil over high heat.
  2. Cover the pot, remove from heat, and let the eggs stand for 12 minutes.
  3. Transfer the eggs to an ice bath for 10 minutes, then peel and halve them lengthwise.
Make the deviled filling
  1. Mash the yolks with mayonnaise, sweet pickle relish, yellow mustard, white vinegar, and sugar until creamy.
  2. Season the yolk mixture with salt and pepper to taste.
Fill, garnish, and chill
  1. Pipe or spoon the filling into the egg whites.
  2. Dust with paprika and snipped chives, then chill until serving.

Notes

For the cleanest filling, keep eggs cold during peeling and aim for smooth yolk texture by mashing until no lumps remain. Store deviled eggs in an airtight container in the refrigerator for up to 3 days. Freezing isn’t recommended due to texture changes in the filling. If you want a lighter option, use reduced-fat mayonnaise (texture may be slightly softer).