My mom’s classic Southern deviled eggs have been part of family gatherings, holidays and special occasions all my life. This recipe is simple to make, deliciously creamy and the traditional Southern style I grew up with. (And I’ve got some fun topping ideas you can try!)
Can you believe it’s officially spring?! 🌷💐🌿
We’ve had a bit of a cold snap (though nothing compared to those of you still with snow) so it doesn’t quite feel like it yet, but I’m happy it’s here all the same.
Today, I’m excited to share with you an old family favorite.
This is my mom’s classic Southern deviled eggs. And I’ve been eating them ALL my life.
These traditional deviled eggs were part of nearly every Thanksgiving, Christmas and Easter spread we had growing up, as well as most picnics and BBQs.
They are easy to make – I was always in there beside my mom, and often my grandmother too, helping to mix and stuff the eggs – and they turn out fabulous every single time.
The pickle relish in this recipe makes these more of a Southern style, as does using Duke’s mayonnaise if you are a traditionalist.
(My Aunt version also adds a pinch of sugar or Splenda. We like to add sugar to all manner of foods, but I don’t think it’s necessary here and didn’t include it in the recipe card below.)
I think deviled eggs with relish have a great texture and a hint of sweetness that makes them extra irresistible.
I will say, I had to measure carefully as I was creating this recipe for you.
Both the recipe card from my mom and my Aunt’s recipe that she gave me do NOT include exact amounts. My mom just listed the ingredients and wrote, “Amounts depend on the # of eggs – you know!”…