You won’t go to a celebration down south and not find deviled eggs. Every holiday, picnic, barbeque, or funeral will have classic Southern deviled eggs. I like to twist it up a little and add toppings so guests can create their own flavor favorites. Almost anything tastes good sitting on top of a deviled egg! This is the classic deviled egg recipe I learned from my mom. My Wicked Deviled Eggs have a bit more heat.

Classic Southern Deviled Egg recipe by Martie Duncan


Category: Side Dish   Difficulty: Easy

Prep Time: 45 minutes including 17 minutes for the boiled eggs


12 hard-boiled eggs; get my method here

5-6 tablespoons mayonnaise

1 teaspoon yellow mustard

2 tablespoons sweet pickle relish

1/2  teaspoon kosher salt- you may want more depending on your taste

Black pepper to taste

Paprika for garnish


Carefully cut the boiled eggs in half, saving the halves to stuff. Put the yolks into a glass bowl. Add the mayonnaise and mustard. I prefer a thicker consistency but add more or less mayo depending on the consistency you like. Use a fork to mash it all together until somewhat creamy; if there are some bits of egg peeking through, that’s ok. Add the salt, pepper and relish. Check the seasoning. You may want to add a bit more salt. Combine well.

Spoon the yolks into the egg whites or make a pastry bag from a plastic zip top bag. Spoon the mixture into the bag and push it into the corner and squeeze out the air. Snip the end and pipe nice little swirls onto your egg. I can do this so trust me, it’s not hard. Chill until serving time, at least 1 hour. Garnish with chopped parsley or chives.

Makes 2 dozen eggs.

Print Friendly and PDF