Classic Southern Deviled Eggs

Happy Spring! For some reason, I was having a craving for some deviled eggs over the past week, so decided to whip some up yesterday. I know there are many different ingredients you can add to the yolk mixture… horseradish, dill, onion, hot sauce, etc., but decided to go with a more traditional recipe. For this one, I used regular yellow mustard, but feel free to use spicy brown or Dijon, but either way, I think you’ll find these little gems are really delicious.

Deviled Eggs


  • 6 eggs
  • 1/4 cup mayonnaise
  • 1 tbsp. sweet pickle relish
  • 1 tsp. white vinegar
  • 1 tsp. yellow mustard
  • 1/8 tsp. salt
  • Freshly ground black pepper
  • Smoked Spanish paprika, for garnish


  1. Place eggs in a single layer in a saucepan and cover with enough water that there’s about 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, remove from heat and leave covered for 15 minutes. Rinse under cold water continuously for 2 minutes.
  2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a dish or serving platter.
  3. Mash the yolks into a fine crumble using a fork. Add mayonnaise, relish, vinegar, mustard, salt, and pepper, and mix well.
  4. Fill eggs whites evenly with the yolk mixture using a fork, spoon or pastry bag.
  5. Sprinkle with paprika and serve, or store covered in refrigerator. 

Deviled Eggs

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