Classic Southern Deviled Eggs with a Creamy Twist

Classic Southern Deviled Eggs are a cherished tradition known for their creamy, tangy filling—perfect for appetizers at any gathering.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 12

Cooling Time 10

Total Time 42

Servings: 12 eggs

Course: Appetizers

Cuisine: Southern

Calories: 70

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

12 eggs fresh eggs Use fresh eggs for best flavor.
1/2 cup mayonnaise May substitute with Greek yogurt.
1 tablespoon yellow mustard Dijon mustard can be used.
1 teaspoon vinegar-based hot sauce Adjust to spice preference.
1/4 teaspoon garlic powder Optional based on taste.
1/4 cup pickle relish Choose sweet or dill according to preference.
to taste salt Essential for seasoning.
to taste pepper Essential for seasoning.

For Garnish

1 teaspoon paprika Can substitute with cayenne.

Equipment

large pot
Mixing Bowl
Spoon or piping bag
ice water bowl

Method

Step-by-step Instructions

Prepare the Eggs: Place eggs in a pot, cover with cold water, bring to a boil, then cover and let sit for 12 minutes.
Cool the Eggs: Transfer eggs to ice water for 10 minutes to stop cooking.
Extract Yolks: Peel eggs, slice in half, and remove yolks into a bowl.
Make the Filling: Mash yolks, add mayonnaise, mustard, hot sauce, garlic powder, and relish; mix until creamy.
Season and Adjust: Taste filling and season with salt and pepper.
Fill the Egg Whites: Use a spoon or piping bag to fill egg white halves with the yolk mixture.
Garnish and Serve: Dust with paprika, arrange on a platter, and serve.

Nutrition

Serving: 1eggCalories: 70kcalCarbohydrates: 1gProtein: 6gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 186mgSodium: 90mgPotassium: 63mgVitamin A: 270IUCalcium: 20mgIron: 0.5mg

Notes

For the best flavor, serve deviled eggs at room temperature. Store separately before serving to maintain freshness.

Tried this recipe?

Let us know how it was!