Classic Southern Deviled Eggs

Classic Southern Deviled Eggs are always a potluck and party favorite. With their creamy filling that's seasoned just right, what's not to love?  Bring a plate full to your next get-together, and watch them disappear in a flash.
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Deviled Eggs are the quintessential Southern potluck food.  With these group get-together meals, you can rest assured in the South that at least one person (if not several) will arrive with a big plate full of classic Southern Deviled Eggs.

Certainly, no Southern church potluck meal is complete without them. And most certainly, that big plate of Southern Deviled Eggs will be emptied in a flash. I know my husband, for one, scans that food table -- searching for and seeking out plates of these creamy little egg jewels.

Deviled Eggs are the quintessential Southern potluck food. Certainly, no Southern church potluck meal is complete without them.

But what makes us love deviled eggs so much?

Is it the creaminess of the golden yolk mixture?  The wonderful teeny-tiny touch of crunch from the sweet pickle relish? The memories we've attached to this yummy comfort food? Or the way these classic eat-with-your-fingers little treats pop so easily into our mouths?

The reasons fueling our deviled egg love may differ for each of us. But love them we do, for sure.

And while we're good with fun flavor combinations like Jalapeno-Lime Deviled Eggs or Bacon-Cheddar Deviled Eggs, it seems the straight-up classic ones are the ones we simply adore best.

What's to Love About This Recipe?

• Made the classic Southern way - Straight-up classic deviled eggs made the Southern way, with mustard, a touch of sweet pickle relish, and good-quality mayonnaise bringing the signature Southern creaminess and flavor we love.
• Flavorful filling - The classic Southern combination of ingredients delivers up fabulously-flavored filling in every bite.
• Seasoned just right - Not over-the-top with the mustard or other seasonings, these bite-sized beauties are seasoned just right.
• Comfort food favorite - These creamy deviled eggs are the beloved comfort food favorite that seem to be adored by all.

Southern Deviled Egg Ingredients:

Oh, the seasoning combination of mayo, mustard, and sweet pickle relish creates that signature Southern Deviled Egg flavor we love! To whip up a plate of these tasty beauties, you'll need:

• Eggs - Hard-boiled eggs are the backbone of deviled eggs. For the best result, try to use eggs that are not the absolute freshest. -- Eggs that are seven to ten days old work best for hard boiling, readily releasing their shell to peel easily, which results in nice smooth deviled egg halves.

• Mayonnaise - Mayo is a must for making truly creamy, true classic Southern Deviled Eggs. Choose high-quality mayonnaise such as Hellman's/Best Foods or Duke's for the best flavor and result.

• Mustard - When it comes to food, "deviled" means something that is prepared with aggressive hot and spicy condiments or seasonings. In the case of deviled eggs, it's the mustard in its filling that brings them into the "deviled" category. For Southern Deviled Eggs, basic prepared yellow mustard is the mustard of choice to create their classic flavor.

• Sweet pickle relish - A touch of sweet pickle relish brings a slight bit of crunch to the deviled egg filling and creates the signature Southern Deviled Egg taste.

• Salt & pepper - A small pinch of salt and pepper season the eggs' filling and enhance their flavor.

• Paprika - A sprinkling of paprika is THE classic garnish for Southern deviled eggs, and is also a seasoning element that contributes (along with mustard) to their categorization as a "deviled" food.

• Baby dill pickles -  A single baby dill pickle slice on each deviled egg for garnish adds a nice touch, though this is completely optional.

How to Make Classic Southern Deviled Eggs:

To get a platter of Southern Deviled Eggs started, begin by cutting hard-boiled eggs in half lengthwise and removing the yolks. (For tips on perfectly hard-boiling eggs, visit our step-by-step post on How to Hard Boil Eggs. See our post How to Make Deviled Eggs: Step-By-Step for more tips on and details about making deviled eggs.)

Place the yolks in a small bowl, and place the egg whites on a platter or egg plate.

Mash the egg yolks with a fork until they resemble a sandy texture. Mashing the yolks prior to adding the other ingredients helps ensure a smooth filling.

Then add some mayonnaise, mustard, relish, salt, and pepper to the mashed yolks, stirring until everything's well combined and smooth.

To fill the deviled egg halves super quickly and easily, I use a disposable piping bag fitted with a large round tip. Simply spoon the filling mixture into the piping bag and pipe the yolk mixture into the cavity of each egg white.

If you don't have a disposable piping bag, use two spoons to spoon the yolk mixture into the egg whites.

Give the filled eggs a gentle sprinkling with paprika and garnish each deviled egg with a dill pickle slice. Then you're good to go with enjoying their goodness! -- Serve them up immediately, or cover and refrigerate until you're ready.

Now who knows the reasons deviled eggs hold such a fond place in our hearts. But rest assured, when you bring a big plate full of classic Southern Deviled Eggs to your next potluck, they'll be gone in a flash. -- And everyone who partakes in them will consider themselves lucky to have enjoyed their deliciousness.

Recipe FAQs:

• What type of eggs work best for making deviled eggs? -- Should I use fresh eggs, or old eggs? - For the best result when making deviled eggs, try to use eggs that are not the absolute freshest. Eggs that are seven to ten days old work best for hard boiling, readily releasing their shell to peel easily, which results in nice smooth deviled egg halves. Plan ahead and buy the eggs for your deviled eggs about a week in advance of preparing them if you can.

• Why are deviled eggs called "deviled?" - When it comes to food, "deviled" means something that is prepared with aggressive hot and spicy condiments or seasonings. In the case of deviled eggs, it's the mustard in its filling (and perhaps their usual paprika garnish) that places them in the "deviled" category.

• What makes Southern deviled eggs "Southern?" - Well, no one knows for sure exactly what makes Southern deviled eggs "Southern," but to us it's 3 things: 1. That signature flavor created by the classic seasoning combination of mayo, mustard, and sweet pickle relish in the filling, 2. The sprinkling of paprika as the classic garnish, and 3. The use of good quality mayonnaise to bring on the filling's creaminess.

• Can I make Southern deviled eggs in advance? - Yes, you can make Southern deviled eggs in advance. Deviled eggs can typically be stored in the refrigerator, covered, for up to 3 to 4 days. However, if you need to prepare them this far in advance it's best to make the eggs and filling in advance, store them in the refrigerator separately, -- and then assemble the deviled eggs on the day of serving, or the night before serving at the earliest.

Check out these other tasty hard boiled egg recipes:

• How to Make Deviled Eggs
• Bacon-Cheddar Deviled Eggs
• Jalepeno-Lime Deviled Eggs
• Bacon & Scallion Deviled Eggs
• Pumpkin (Shaped) Deviled Eggs
• 10 Deviled Egg Garnishes
• Avocado Egg Salad
• Olive Egg Salad
• More appetizers & snacks

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

deviled eggs, Southern deviled eggs, deviled eggs recipe

Appetizers & Snacks

Yield: 12

Author: Tracey | The Kitchen is My Playground

Classic Southern Deviled Eggs

Creamy classic Southern Deviled Eggs are always a potluck and party favorite. Bring a plate full to your next potluck, and watch them disappear in a flash.

prep time: 20 Mcook time: 10 Mtotal time: 30 M

ingredients:

• 6 hard boiled eggs
• 3 T. mayonnaise
• 1/2 tsp. prepared yellow mustard
• 1 1/2 T. sweet pickle relish
• pinch salt & pepper
• paprika
• baby dill pickles, sliced

instructions:

How to cook Classic Southern Deviled Eggs

1. Cut hard boiled eggs in half lengthwise. Remove yolks and place in a small mixing bowl. Place egg whites on a platter or egg plate.
2. Mash yolks with a fork until they resemble a sandy texture. Add mayonnaise, mustard, relish, salt, and pepper; stir until well combined and smooth.
3. Place yolk mixture in a piping bag fitted with a large round tip. Pipe yolk mixture into the cavity of each egg white. 
4. Sprinkle with paprika and garnish each deviled egg with a dill pickle slice.

TRACEY'S NOTES

1. I use a disposable piping bag. A zip-top baggie can also be used ~ place yolk mixture in the baggie, seal, and cut a bottom corner of the baggie. Or, simply use two spoons to spoon the yolk mixture into the egg whites.

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