Mom’s Classic Southern Deviled Eggs
My mom’s classic Southern deviled eggs are simple to make, deliciously creamy and perfect for holidays, family gatherings and special occasions!
Yield: 24 deviled eggs
Ingredients
- 1 dozen large eggs
- 1 tablespoon yellow mustard
- ¼ to ⅓ cup mayonnaise (see notes)
- 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
Mayonnaise: Duke's mayonnaise is a Southern favorite (and some people take it very seriously) but I won't tell if you use your favorite brand. Also, a light or reduced fat mayo is just fine if that's what you have on hand. Start with ¼ cup and add additional mayo to get the mixture to your desired creaminess.
Relish: I use a sweet pickle relish, also sometimes called sweet salad cubes, for this recipe. It adds great flavor. However, some people prefer to use dill pickle relish or skip the relish all together, which is fine, too.
Make ahead: You can make deviled eggs up to 1 day in advance. Store, covered, in the refrigerator, until ready to serve.
Leftovers: Leftover deviled eggs will keep for up to 2 days in the refrigerator. Store them in a single layer in a covered container.
Video
Nutrition
Serving: 1deviled egg | Calories: 50kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 83mg | Sodium: 92mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 144IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 0.4mg
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