These classic Southern deviled eggs are simple to make, deliciously creamy and the traditional Southern style I grew up with. They are perfect for holidays, family gatherings and special occasions.
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. They 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.
I will say, I had to measure carefully when I was officially creating this recipe for you.
Both the recipe card I got from my mom and my Aunt’s recipe that she gave me did not include exact amounts. My mom just listed the ingredients and wrote, “Amounts depend on the # of eggs - you know!”
Cause we’ve made them so much, we do just know the consistency and taste when we get it there. But I wanted to be a bit more specific for you. 😉
You can feel free to invoke that spirit though and add a little more of this, that or the other as you make these to get them just the way you like.
Recipe Tips:
Quantity: Plan to make at least 1 full egg (two halves) per person and a few extra for the group. So if you have a group of 8 people, make about 10 eggs.
How to peel: Everyone has a favorite method. My mom and I let the eggs cool a bit then tap the shells against the counter or sink all over to crack them. Then peel them under running water.
My aunt’s method is to drain the water from the pot they cooked in, then swish them around in the pan to crack them. She adds ice water, let’s them sit for about 5 minutes and then peels them.
Make Ahead & Storage Notes:
You can make deviled eggs up to one day in advance.
Deviled eggs will keep for up to two days in the refrigerator. Store them in a single layer in a covered container.
Leftover deviled eggs can be used for appetizers, on salads, or chopped down and used to make egg salad for sandwiches (like my classic egg salad or curried egg salad).
I hope you give these a try and make them part of your holidays and family traditions.
Enjoy!
XO,
Kathryn
Mom’s Classic Southern Deviled Eggs
Ingredients
- 1 dozen large eggs
- ¼ to ⅓ cup mayonnaise (see notes)
- 1 tablespoon yellow mustard
- 3-4 tablespoons sweet pickle cubes, drained (optional, see notes)
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Optional toppings:
- Sprinkle of paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, sprinkle of cayenne, caviar, cooked, crumbled bacon or an olive slice
Instructions
- Place eggs in the bottom of a large pot and cover with cold water.
- Bring water to a boil over high heat. Turn off heat, cover the pan and let the eggs sit for 20 minutes.
- Drain the eggs and rinse them with cold water. (Alternatively you can make Instant Pot hard boiled eggs if you prefer. They are super easy to peel.)
- Peel the cooled eggs then cut in half lengthwise. Scoop out the yellow yolks and place them in a small bowl. Plate egg white halves on serving plate.
- Use a fork to mash the egg yolks. (A pastry cutter also works great if you have one.) Add the remaining ingredients and mix well. Season the mixture to taste with extra salt and pepper as needed.
- Fill each egg half with the yolk mixture, mounding it up a little. You can simply use a spoon to fill the egg white halves. Or you can transfer the yolk filling mixture to a pastry bag or plastic bag, snip the corner and pipe in the filling for a pretty presentation.
- Sprinkle the deviled eggs with any desired toppings and serve!
Notes
Video
Nutrition
P.S. That sweet little chicken plate in the photos up above in the post? That was my grandmother’s, who we called Jamma. My aunt has her other deviled egg plate and she sent me this one to keep. ❤️
Adina
Officially spring but we have snow and minus degrees - a bit depressing! My grandmother in Romania used to make her deviled eggs exactly the same way, the same ingredients you use, world's apart. 🙂 🙂 They are delicious, I make them myself too from time to time.
Kathryn
Aw, I love that - how food brings us all together, no matter where we are! Such a classic recipe too 😊I hope spring temperatures find you soon Adina! XO
Terry
Add 1 teaspoon of Zesty Italian dressing and it takes it to a whole mother level. Italian dressing if you can’t find zesty Italian.
Kathryn Doherty
Oh interesting! I'll have to try that twist, thanks for sharing!
Kim
This is the exact recipe my mom made, too. One other thing I do sometimes, is add a splash of pickle juice. 😋
Kathryn Doherty
Oooh, I like the sound of that! Thank you for sharing! 🙂
Liren | Kitchen Confidante
There's nothing like deviled eggs this time of year! I adore the platter, too!
Kathryn
Completely agree! And thanks, it's so special to have one that was my grandmother's!
Lisa Grant
What a wonderful recipe! Mom's recipes are always the best!
Kathryn
Thanks and I completely agree! 🙂
Toni | Boulder Locavore
Classic is always the best!
Kathryn
Absolutely! 🙂
Abdul Rahman Qureshi
I will try
Brooke
Do you use dill or sweet relish?
Kathryn Doherty
Hi there! It's not relish but it's the sweet pickle cubes or sweet salad cubes, as they are also called. I hope that helps!
Tiffany
Uhoh I got dill pickle relish!!!! Think it’s ok! I hate to have to fight these people back to the store. Wonder if the measurements would be the same??
Megan
My mom uses dill pickle relish and it tastes great!
Kathryn Doherty
Oh, great to know, thanks for sharing Megan!
Marie
My mom always used dill pickle relish too. You'll never find sweet pickles of any kind at my house!!! Lol
Kathryn Doherty
I think that should work fine! And yes, same measurements. You can taste the filling as you go and adjust to your tastes. Hope you enjoy them!
Marilyn Leal
I have always used sweet pickle relish! My family loves them ! Happy Thanksgiving!
Alyssa
“I’d hate to have to fight these people back at the store” 😂😂😂 I feel that! I bought dill pickle relish too, I’m sure it will be delicious
Kathryn Doherty
Haha, I know, I wouldn't want to go back to the store either. 😂 I'm sure they'll be great. Happy Thanksgiving!
Tj
I didn’t read once and got dill picked relish ugh. Nasty. Family recipe always called for sweet pickled relish.
Kathryn Doherty
I'm sorry it didn't turn out for you! I've never used dick pickle relish myself; I always use the sweet pickle relish or sweet pickle cubes for deviled eggs.
Stephen Martz
Pretty much my mom’s recipe too. We mix some paprika and a couple dashes of cayenne powder with the egg yolk mixture and top with more paprika and dried dill weed. Looks very Christmasy with the red and green.
Kathryn Doherty
That's great! Personally love a kick so I'd love the cayenne in mine, plus I love the red and green theme for the holidays! Thanks for sharing! 😊
Kim
My family loves deviled eggs. This is same way my great grandmother, grandmother and mom make theirs. I added a pinch of garlic powder (I use garlic in almost everything). Family loved them. Thank you for sharing!!
Kathryn Doherty
Yay, I'm so happy to hear you enjoyed these Kim! Thanks for sharing! 😊
Susan
Dukes is a must, and in Tennessee (among church folk) they’re called “dressed eggs”.
Kathryn Doherty
Duke's is definitely traditional 😊 And I love that - dressed eggs! Thanks for sharing Susan!
Cecelia
I like to use horseradish instead of relish in my deviled eggs. I call it my secret ingredient. My children love them!
Kathryn Doherty
Oooh, that sounds like a fun swap! I'll have to try it. Thanks for sharing Cecelia! 😊
Liz McFerron
My dear nana passed away unexpectedly this past September and the one thing I’ve been regretting not learning from her was how to make deviled eggs. My favorite part of thanksgiving dinner. She always had the yolk mix finished before she called me and my sisters to help so none of us could remember. With thanksgiving coming up I’ve been scrambling to find a recipe that was at least similar to hers so that if I couldn’t have her cooking I could at least have these. And this is EXACTLY what she made. I cried both tears of joy and of sadness when I tasted it to check. Thank you so very much for giving me a piece of her back.
Kathryn Doherty
Oh Liz, this brought tears to my eyes! Thank you for sharing this sweet, personal story. I'm so sorry for your loss, but so happy to hear this recipe brought you right back to your nana's kitchen. Wishing you and your family a very happy holiday season. ❤️
tonyalynn
I lost my Dad, who was 56, 18 years ago this past September. Then 2 weeks before Christmas, I lost my Mom, who was 49, that same year. The holidays have not been the same since.
My Mom knew that we would have to carry on the holiday traditions with our own kids, so, before she passed, she wrote each of us a letter goodbye. Included in our envelopes were a copy of her dressing recipe and her deviled egg recipe.(Both were her Mother’s Recipes.) It was priceless! I can not wait to pass it down to my son and daughter. Cherish the time you spend with your families, gathered around the table, we are not promised tomorrow.
Kathryn Doherty
Oh my goodness! What a sweet and thoughtful gift she shared with you. And I love that it's going to continue to be passed down for generations to come. ❤️ I'm sure the holidays are a tough time, but I'm wishing you and your family some special time together and plenty of new happy memories. XO
Yamini
love this "MOM’S CLASSIC SOUTHERN DEVILED EGGS", this seems so unique, thanks for sharing this . Will definitely gonna try this
vamika
Love this classic Southern deviled eggs , stuffing on top of eggs actually making attraction, will love to make this , thanks for sharing
ingredients and instructions.
Alishka
Love this classic Southern deviled eggs , the way this recipe decorated very perfect. Thanks for sharing this one.
sara
Love these mom’s classic Southern deviled eggs , these seems super delicious and amazing
Kathryn Doherty
I hope you enjoy them Sara!
Samantha
I love this classic Southern deviled eggs recipe, seems delicious and unique . Always excited to try new recipes , thanks for sharing new recipes.
Linda Bailey Monroe
Happy Easter, Kathryn, to you and your family! I have eaten your mom’s deviled eggs on many occasions over the years! Always loved that hen plate! Will use your recipe this Sunday! Thanks!
Love, Aunt Linda
Kathryn Doherty
Aww, that's so great - such special memories! Happy Easter to you, too, Aunt Linda! XO
Ruth
Deviled eggs are my favorite finger food at parties. This recipe does not disappoint! 10/10 recommend 👌
Kathryn Doherty
Deviled eggs are the best, right?! I'm so happy to hear you love this recipe, thank you for sharing!