Southern Deviled Eggs

These tasty southern deviled eggs are classic mayonnaise-based eggs with a touch of tangy mustard, pickle relish, a dash of hot sauce, and smoked paprika. They are the perfect accompaniment for all your spring and summer picnics, reunions, and barbecues.

There is never a bad time for traditional deviled eggs. They are easy, tasty, and always a family and friend favorite.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Mayonnaise: I love Duke’s, but you can use your favorite brand.
• Mustard: You can use yellow mustard (the hot dog kind), Dijon mustard, or spicy brown mustard.
• Pickle relish: Sweet is more traditional in southern deviled eggs, but you can use dill pickle relish.
• Hot sauce: Use a vinegar-based hot sauce like Frank’s, Tabasco, or Cholula.
• Smoked paprika: Unlike sweet paprika, the peppers are smoked over an oak fire before grinding. The spice adds a lot of flavor dimension. You can substitute sweet paprika, but I encourage you to add smoked paprika to your spice cabinet.

Make Those Eggs Easy To Peel

My preferred way to cook hard-boiled eggs is to steam them. They turn out perfect every single time. I never have trouble peeling steamed eggs. I always use this method for my deviled eggs and egg salad sandwiches. Just fill a large saucepan with enough water to reach just below the bottom of a steamer basket. Cover the pot and bring it to a boil. Carefully place eggs in the steamer basket using a long-handled slotted spoon or tongs. 

Cover the pot and steam the large egg for 14-15 minutes. Carefully remove the eggs to a large bowl of ice water to stop the cooking process. Find more information on cooking perfect hard-boiled eggs.

Preparation Tips

• Plan and purchase older eggs. Eggs that are closer to the expiration date, but not going to expire before you consume them. Older eggs peel better.
• Peel eggs under cold running water, letting the water get between the egg white and the shell membrane.
• To achieve an extra creamy texture, push the egg yolks through a potato ricer. Use the disk with the smallest holes.
• For variety, garnish these eggs with chopped cilantro, chives, green onions, olives, radish slivers, minced red onion, bacon crumbles, capers, jalapeno rings, or smoked salmon.

Make Ahead Method

Steam (my preferred method) or boil the eggs up to 3 days in advance. Store them in the fridge with their shells intact. Up to 2 days in advance, peel the eggs, cut them in half, and separate the yolks from the whites. Store each separately in an airtight container in the refrigerator.

Up to a day in advance, crumble the egg yolks with a fork and combine the ingredients for the egg yolk mixture. Use a piping bag to pipe the mixture into the egg white halves, or a spoon to fill them. Carefully place them in an airtight container in the refrigerator. Before serving, sprinkle lightly with paprika.

More Egg Recipes

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