Best Southern Deviled Eggs

Discover the best recipe for devilishly delicious Southern Deviled Eggs. They are quick, easy to prepare, low in carbohydrates and calories, and boast a delightful blend of mouthwatering flavor and simplicity.

Indulge in the exquisite taste of the finest Southern deviled eggs, bursting with rich egg flavor and a heavenly blend of creamy mayonnaise, zesty yellow mustard, tangy dill pickles, and a dash of my secret ingredient—dill pickle juice.

Southern Deviled eggs are always popular at holiday dinners, potlucks, BBQs, baby showers, picnics, and neighborhood cookouts. They are as versatile as they are delicious and can be served as an appetizer, a snack, or a side dish for brunch, lunch, dinner, and even breakfast.

There are as many deviled egg recipes as eggs in the South, and we take them seriously. Yes, I know we don’t have a lock on deviled eggs, and they are popular all over the country, but they hold a special affinity in our hearts along with Potato Salad, Cornbread, Fried Chicken, Black Eyed Peas, Cheese Grits, and Fried Oysters.

Jump to:

• What are deviled eggs:
• Main Ingredient notes and substitutions:
• How to make southern deviled eggs:
• Top tip:
• Deviled egg recipe variations:
• Serving suggestions:
• Specialized serving dishes:
• Frequently asked questions:
• More tips:
• More egg recipes:
• 📋 Recipe:

What are deviled eggs:

Deviled eggs are a popular appetizer or side dish made from hard-boiled eggs halved lengthwise. The yolks are removed, mashed, and mixed with various ingredients to create a flavorful filling. The yolk mixture is then spooned into the egg white halves, creating a rich, low-carb, savory-tasting dish.

Main Ingredient notes and substitutions:

• Eggs – are the star of this simple recipe. I prefer extra-large because they are easier to work with, but you can use any size you like, even quail eggs. Also, you can purchase pre-cooked and peeled hard-boiled eggs at the grocery store if you are short on time.
• Mayonnaise – and egg yolks are the primary ingredients in the filling. I prefer Duke’s, but Hellman’s or Kraft also works. Keep in mind there is a taste difference between brands of mayonnaise that will translate to your dish.
• Yellow mustard – yes, old-fashioned yellow mustard is my mustard of choice for this recipe. You can substitute other types of mustard, but it will affect the taste.
• Dill pickles – specifically hamburger dill pickles and hamburger dill pickle juice provide the best taste and the right amount of tanginess in this recipe. Kosher dills, dill relish, or sweet relish can be substituted, but your filling will not taste the same.
• Kosher salt and ground black pepper – enhance the flavor of the filling. If you use table salt, only use half as much as is called for in the recipe.
• Paprika – is an optional ingredient. Just a sprinkle over the top of the filling gives it a pop of color and makes your southern deviled eggs irresistible.

How to make southern deviled eggs:

1. Add your eggs to a steamer basket in about an inch of water in a saucepan over medium-high heat. When the water starts to boil, reduce the heat to medium-low, cover the pan, and let them steam for 15 minutes.

2. As soon as they have finished steaming, immediately place them in a bowl full of ice and water. Once they have cooled, carefully tap them on your counter to crack them. Then, remove the shells under cold running water. Pat them dry with a paper towel.

3. Cut the eggs in half lengthwise with a sharp knife and carefully pop out the yolk. Set the whites aside.

4. Place the yolks in a small bowl and mash with a fork until the mixture is smooth.

5. Add the mayonnaise, mustard, pickles, pickle juice, salt, and pepper and mix well. Taste and add additional salt if necessary. If the mixture is too dry, add a bit more pickle juice.
6. Use two teaspoons, one to scoop the yolk mixture out and the other to help slide it off the full spoon; fill the egg whites with the yolk mixture. 

7. Optional, add just a pinch of paprika to the top of each egg. Serve immediately or cover and refrigerate until you are ready to serve them. 

Deviled egg recipe variations:

1. Add cajun or creole seasoning, hot sauce, cayenne pepper, or diced jalapeños to the yolk mixture for a fiery kick.
2. Mix crumbled bacon into the yolk mixture for a savory and indulgent twist.
3. Incorporate chopped smoked salmon, crabmeat, or shrimp into the filling for a delicious and elegant flavor.
4. Mash ripe avocado with the egg yolks to create a creamy and nutritious filling. Add a squeeze of lime juice for a refreshing touch.
5. Mix finely chopped fresh dill and diced cucumber into the yolk mixture for a light and refreshing flavor.
6. Add crumbled feta cheese, chopped kalamata olives, and sun-dried tomatoes to infuse your eggs with Mediterranean flavors.
7. Combine mashed avocado, diced tomato, red onion, and lime juice with the egg yolks to create a guacamole-inspired filling.
8. Mix buffalo sauce and crumbled blue cheese into the yolk mixture for a tangy and spicy flavor reminiscent of buffalo wings.
9. For a fun twist, you can make colored deviled eggs using food coloring, natural dyes, or vegetable juices to create the desired colors. Submerge the whole peeled eggs into the prepared dye solution. The longer you leave them in, the more vibrant the color will be. 
10. Make bloody mary deviled eggs by adding a few dashes of Worcestershire sauce, hot sauce to taste, a pinch of celery salt, Dijon mustard, mayonnaise, and a squeeze of lemon juice.

Serving suggestions:

Deviled eggs pair well with various foods, making them a versatile and complementary dish. Here are some menu ideas:

1. Relish tray: Serve them alongside a platter of fresh vegetables such as carrot sticks, celery, cherry tomatoes, and cucumber slices with black-eyed pea hummus or redneck caviar dip. The crispness and freshness of the vegetables provide a nice contrast.
2. Cheese and Charcuterie Board: Include them as part of a cheese and charcuterie board. They can be enjoyed alongside a selection of cheeses, cured meats, crackers, bread, fruits, boiled peanuts, tomato jam, jezebel sauce, tapenade, roasted pecans, and other condiments.
3. Salads: Deviled eggs can be chopped up and paired with various types of salads. They are a tasty ingredient in my potato salad, seven-layer salad, and shrimp cobb salad and would be a tasty addition sprinkled over my romaine wedge salad.
4. Sandwiches and Wraps: Serve them as a side dish alongside sandwiches and burgers such as fried chicken burgers, shrimp burgers, smoked burgers, pulled pork sandwiches, and shrimp po’boy sandwiches.
5. Brunch Spread: Include them as part of a brunch spread along with other breakfast and brunch items such as sausage bread, sausage and grits casserole, breakfast fruit salad, potato fritters, peach bread, sweet potato hash, and eggs benedict breakfast casserole.
6. Picnic Fare: Deviled eggs are a classic addition to picnic baskets. Pack them alongside pimento cheese sandwiches, fruits, cheese crackers, and other finger foods such as caprese skewers, or grilled chicken skewers for a portable and satisfying meal outdoors.
7. BBQ or Grilled Meats: Serve deviled eggs as a side dish with grilled meats such as peach glazed chicken, grilled pork tenderloin, beef short ribs, barbecue chicken, or baby back ribs.
8. Party Platters: Deviled eggs make a great addition to party platters and appetizer spreads. They can be served alongside other bite-sized finger foods such as bacon-wrapped shrimp, shrimp toast, fried crab claws, fried oysters, and chicken wings
9. For Halloween, they can be dressed up like my fun Halloween Spooky Spider-Deviled Eggs.
10. I also serve them with Ham, Turkey, and Broccoli Cheese Casserole or Pineapple Casserole for Easter and Christmas.

Specialized serving dishes:

Deviled egg platters or plates come in various shapes and sizes and feature shallow indentations or depressions to hold the deviled egg halves so they won’t slide around on the plate.

They are designed to showcase the eggs beautifully and keep them in place while serving. These dishes often have a decorative design or pattern and are frequently ceramic or glass. You can almost always find vintage deviled egg plates at thrift stores, or they are readily available at any place where kitchen supplies are sold.

If you don’t have a deviled egg serving dish, place lettuce leaves on your plate first and then add your eggs. The lettuce leaves will help keep the slippery eggs from sliding around.

Frequently asked questions:

More tips:

• If you are garnishing your deviled eggs with paprika, pour just a little paprika into your palm, then take a small pinch and sprinkle it lightly on each egg. Don’t try to pour or shake it out of the bottle; you will end up with way too much.
• If you are transporting deviled eggs, it’s better to store the cooked egg whites and the yolk mixture separately and then fill them when you arrive at your destination.
• I like to use a teaspoon to fill my eggs, but if you want to get fancy, put your yolk mixture in a plastic storage bag and clip one end off. Then, squeeze the mixture out in a swirl or whatever you like. You can also use a piping bag or a small ice cream scoop.
• If I’m serving guests or taking this dish to a cookout or party, I always steam seven or eight eggs instead of six in case one cracks while cooking. Then, I’ll add the yolk to the yolk mixture to make a little more filling.

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If you need more menu ideas or recipes, check out all of my breakfast and brunch recipes.

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📋 Recipe: