This is the quintessential recipe for Classic Southern Deviled Eggs. It is a delicious holiday meal staple that features a great tip for easy-to-peel eggs – every time!
I just love deviled eggs, but for whatever reason, I don’t make them very often. However, when holidays roll around, it is a staple on my menu. I especially love making them on Easter because it is the perfect way to use up those leftover colorful eggs.
Every recipe I’ve seen and all the eggs I’ve seen that other people have made have paprika on them as a garnish, but I never once saw my mom make deviled eggs with paprika. Not once.
Now, I always say that the way your mama did it was the right way, so I’m showing you both ways here – some with paprika and some without.
I prefer dill relish to the much more popular sweet relish. This recipe works with both, but I’ve just never been a huge fan of sweet relish.
In fact, when I was a kid, mom would make potato salad for me separately and chop up dill pickles in it rather than sweet ones like everyone else’s. Wasn’t she sweet to do that?
What is the best way to fill deviled eggs?
There is no right or wrong way to fill your deviled eggs. I use the spoon method because it’s what my mom did, and that’s just how I make these types of decisions. Here are the two most common ways to fill up those delicious eggs:
- The Spoon Method – I see all these pretty photos where folks have piped their filling into their eggs so daintily. I never once saw my mom do that. She just spooned it into the white. If you’ve got the time and energy and want to make them look special, you just go on with ya bad self. I’ll be over here spooning it into mine because I’m just ready to eat.
- The Piping Method – Now if you do decide to go the piping route, that’s totally fine too. Simply take your mixture and put it in a ziplock bag. Press the ingredients towards one of the bottom corners. Cut the point off that corner and gently apply pressure while pushing the mixture out of the plastic bag and into your egg white. You could also use a pastry bag for this piping method, but it’s really not necessary. Just grab a plastic bag you already have on hand.
What makes boiled eggs easier to peel?
The big hassle for me when making hard-cooked eggs is peeling them. Now, I’ve seen (and tried) all the tips and tricks to try to make them easier to peel – using older eggs, adding vinegar to the water, adding baking soda to the water, starting with cold water in the pot, etc. For me, none of those work consistently. But you know what does? Cooking the eggs in an electric pressure cooker.
Pressure cooking the eggs on low pressure for about 8 minutes with a manual pressure release will deliver perfect hard-cooked eggs every time and the shell will peel right off. Now, why does this work? Well, the theory is that the steam causes the membrane inside the egg to pull away from the shell making them easier to peel. And, that makes sense enough to me.
But, realizing that not everyone has an electric pressure cooker, I found this egg steaming recipe from my friend Elise Bauer over at Simply Recipes. She confirmed that steaming them is the reason they peel so easily. Testing it myself yielded virtually the same results as the pressure cooker method.
I wrote this recipe to include the method of steaming the eggs. Give it a try and let me know how it works for you. Feel free to click that link to follow Elise’s recipe as she has much more detail in her instructions.
Can you make deviled eggs ahead of time?
Absolutely, you can definitely make deviled eggs ahead of time! In fact, preparing them in advance can be a real time-saver. To do this, start by prepping your eggs as I detailed in the first step of my recipe instructions below. Then, go ahead and peel them and slice them in half. Finally, scoop out the yolks and mix them with your ingredients.
Here is where you want to take a pause. I recommend waiting until the day of serving to add your mixture to your sliced egg whites. You can store your mixture and your egg whites separately in airtight containers for about 24 hours before serving. You will want to keep the filling and egg whites separate to prevent the whites from getting soggy.
Just before serving, fill the egg whites with the yolk mixture. Your deviled eggs will taste delicious, and you’ll have more time to enjoy your gathering without last-minute kitchen stress.
If you tried this Classic Southern Deviled Eggs recipe, please leave a 🌟 star rating and let me know how it turned out in the comments below.
Recipe Card
Classic Southern Deviled Eggs
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons yellow mustard
- 2 dashes vinegar-based hot sauce
- 1/4 teaspoon garlic powder
- 1 1/2 tablespoons pickle relish (sweet or dill)
- salt
- pepper
- paprika (optional)
Instructions
- For easy-to-peel eggs, steam them rather than boiling them. To do so, add about 1/2 inch of water to the bottom of a medium-sized saucepan with a tight-fitting lid. Add a steamer basket if you have one, but it’s not necessary. Over medium-high heat, bring the water to a boil. Turn the heat off. Carefully add the eggs to the basket or just to the bottom of the pan. Cover and return to a boil. Steam for 12 to 15 minutes. To check the doneness, you might add an extra egg and check it at 12 minutes to judge the cook time. Once cooked, place the eggs in an ice bath until they are completely cool.
- Peel the eggs and slice them in half lengthwise. Carefully scoop out the yolk and place them in a small bowl. Use a fork to mash up the yolks.
- Add the mayo, mustard, hot sauce, and garlic powder. Mix until smooth. Add the pickle relish. Add salt and pepper to taste. Spoon the mixture equally back into the whites. Garnish with pepper or paprika, as desired.
Video
Nutrition
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
John Wilson
I’m going to make this one tomorrow, it’s 12:10 am now. I have to put paprika in because my mother used both the sweet and hot varieties a lot. She was full blooded Austrian, though, so don’t fret.
That sweet pickles and relish are southern explains things a bit. My dad was from Missouri, and many things about diet are turning out to be southern. Oysters in the bird dressing, for another.
Hope they turned out great for you!
bkhuna
Good basic deviled eggs like I grew up eating. There is a math error in your recipe thought. 6 eggs is just one serving, better tell folks are they’re gonna come up short.
You’re right—6 eggs can definitely be a single serving for some folks. 😂 I’ll make sure to clarify that in the recipe.
Sharon Lis
I use my rice cooker to hard boil my eggs. 8-10 m
minutes
That’s a great tip! I love that you’re getting creative with your rice cooker.
Sha
I use my food processor to chop sweet pickles for the southern deviled eggs as well as the potato salad. I drain the sweet pickles especially for the deviled eggs. I also add dry mustard to the deviled eggs.
That sounds delicious! Chopping sweet pickles in a food processor is such a time-saver. I love the idea of adding dry mustard for an extra kick in the deviled eggs. Thanks for sharing your tips!
Linda Wallace
Stacey, you have taken me back to my youth on the 4th of July with this deviled eggs recipe. Love it!! Watch you on Simply Southern and love your segment. I have Alabama roots but a Texas gal thru and thru.
He, Linda! I’m so glad my deviled eggs recipe brought back those memories for you! It’s all about those nostalgic flavors, right? Thanks for watching Simply Southern too—I appreciate your support! Alabama roots and Texas spirit make for a great combo!
Barb
Stacey, do you have a deviled egg dip? I have lost my recipe, tried a different one last Easter, but it wasn’t THE deviled egg dip recipe I loved. I bought the little pumpernickel rye loaves and lightly toasted them to dip in it! YUM! And with my farm fresh eggs-the best!
Hey there! I don’t have a deviled egg dip recipe at the moment, but you’ve inspired me to create one now! That pumpernickel rye sounds delicious with it. If I come up with a great recipe, I’ll definitely share it. Thanks for the idea!
Barb
Thank you Stacey! No pressure-Easter is 20 days away!
Walter
Hi Stacey, I don’t usually comment on these platforms but I had to this time. I followed your recipe for deviled eggs and it was absolutely amazing. I love deviled eggs but never knew how to make them but your recipes took me back to my childhood
Thanks. Keep doing what you do
Hey, Walter! I’m so glad to hear you enjoyed the deviled eggs and that they brought back those childhood memories! They look absolutely perfect! Thanks for taking the time to comment—it really means a lot. Happy cooking, and I hope you try more recipes soon!
mb
I made these for my husband and he loves them! Thanks for sharing such a great recipe!
So glad to hear he loved them!
Sheila Mckay
I’m making your deviled eggs right now, for my Christmas Dinner. They are delicious!!!!!
Hope they turned out great for you, Sheila!
Bill
When I make Deviled Eggs, I take a small can of deviled ham and mix it with the egg mixture. Sometimes, I substitute minced shrimp for the ham.
I’ve heard other folks say that before. Sounds good to me!
Judy Hansen
This is very close to my own recipe! But I’ll try the dash of hot sauce to ratch it up a notch. I use a spice blend called Beau Monde but so similar to your garlic spice. So many recipes try to throw so much at an amazingly simple ingredient like eggs…keep it simple folks.. Love your recipes!
Thanks, Judy! I’ve heard of Beau Monde before, but I don’t think I’ve ever used it.
Theresia
I have switched to the electric egg cooker by Dash. Eggs peel so easily I no longer dread peeling them. Crack under water and they slide right out. Steaming does the trick.
It’s the best, right!? I love mine.
Millie A Howard-Metcalf
My family has always used dill relish. I have offended many people when I ask are these made with dill or sweet relish? Love your take on fixin these eggs!!
Ha! Thanks, Millie!
Leslie
A quick way to fill the eggs is to use a small cookie scoop.
Great tips! Thanks for sharing!
Denise
I’ve made your recipe and they are a wonderful crowd pleaser. Thank you for saying you like dill relish better because no matter how many people use sweet relish, I will never be able to get behind SWEET EGGS (blech!). Just say no.
Ha! You’re so welcome!
Ali M
i make mine really different, I use butter in the yokes then use mayo,a little mustard and ketchup, a little salt,taste and fill. That is my mothers recipe
Thanks for sharing your version, Ali!
Carol Blissitt
This is the perfect recipe for deviled eggs. Thanks for another great recipe!
You are so welcome, Carol!
Penny
Oooooo these are so gooood!!! Thank you, Stacey! Several of my friends in Kentucky refer to them as “dressed eggs.” They are delicious no matter what they’re called! Love your recipes.
I agree! Thanks, Penny!
Jessie Dyess
My mother a Southerner always made her potato salad and egg salad using dill pickle and I follow in her footsteps; have always received compliments on both especially from the men folk.
I think dill is the best!
j shirley
this is the yankee version of deviled eggs.
What on earth does that mean, Shirley?
Rebecca
WHAT??? This is my mother’s recipe, and we’re all native Virginians.
Right!? Folks always trying to start something. 🙂
Cyndel
Re: Duke’s in NJ: In Union County, NJ, my local ACME, Shop Rite & Stop’nShop all carry it.
Re: not enough filling: I solve 2 problems at once with a simple trick. Because there’s usually more white at one end of the egg, I use a teaspoon to scoop out a little white when I’m scooping out the yolk. This lets the filling be evenly distributed AND provides more filling overall — I mash up the extra bits of white when I’m mashing the yolks and dress and season them all together. Doesn’t change the taste.
Re: other ideas: Your recipe is much like my Mom’s (N.C./Va.). I add more mustard plus curry powder & sometimes grated carrots.
Thanks, Cyndel.
Sharon Johnson-horn
First time that I can remember that I made them. I alway bought them!
Delicious! I put a bit too much salt but my family loved them!
Look at you go! So glad the fam enjoyed these!
Becky
Hi Stacey! Thanks for creating such a great recipe blog. I want to try your deviled egg recipe. I do have a question, tho. My deviled eggs never seem to have enough “stuffing” to make them look as nice and full as yours do. I often think I just have to boil more eggs than I need and not stuff all of them. Do you have a secret?
Inevitably, I always have a few eggs that end up falling apart as I peel them, so I usually have some extra yolks. I pretty much always make extra eggs as a result. But your idea to boil more eggs just for that certainly isn’t a bad one!
Jessica Jackson
I’ve made this recipe for years now. I can never make enough and my family is always begging for more! Now every year everyone asks if I’m making the deviled eggs. These are so tasty and will definately be a big hit! I make them on Thanksgiving, Christmas, Easter, and the 4th of July!
I love this comment so much! Thanks, Jessica! Happy Thanksgiving!
marlene snedeker
DEVIL EGGS ARE ON OUR TABLE EVERY HOLIDAY AND ALL YEAR LONG THE KIDS LOVE THEM !!!! AS SO DO WE !!!!!
Happy to hear that!!
Linda
About how much salt? ¼ teaspoon ½ teaspoon? Still learning to cook and when it just says to taste, I just can’t figure it out.
I’d start with about 1/4 teaspoon and just add a little at a time until it tastes right to you.
Stephen Hollis
After steam for 14 min + then throw in ice water let [ I tap each shell ] then put in sealable container with water and ice cubes leaving some room and shake in all directions vigorously until shell basically slide off. This has worked well preparing 12 plus eggs.
Thanks for the tip, Stephen!
Janice Gowens
I don’t steam my eggs, BUT, when I put them into ice water, I do tap each end of the egg and let them sit in ice water for a few minutes. I no longer pull out my hair trying to peel those things.
Thanks for that tip. I’ll have to try it.
Connie Baker
Made this recipe since 2017. My fave and so easy.
Thanks, Connie!
Dwayne Nelson
Love this deviled eggs recipe
Thanks, Dwayne!
Jennie
Appreciate this new idea steaming eggs I will try that next time. Egg mixture is really great expecially the dill idea.
Thanks, Jennie! The steaming is LIFE CHANGING when it comes to peeling the eggs.
Cynthia
Not real crazy about the addition of relish, used sweet. Maybe dill would be better.
Have you tried horseradish instead of hot sauce? Mmm.
I haven’t tried that, but I think it sounds different and delicious!
Rona
Wow, so many ways to fix them I never heard of before. I’ll be trying some. I bought one of the egg machines and love it. Takes no time to cook and peeling eggs is a breeze. I use miracle whip, mustard and chopped dill pickles and sprinkle with paprika on top and never have leftovers.
I have one that does 6 eggs and I absolutely love it! It works by the same steam method so they’re super easy to peel, too!
Debra Belisle
If anyone is going to ask a silly question, it will be me!!!!!!
When you cook eggs in pressure cooker for the 8 minutes do you add water or not?
Thanks for all the work you put into your online site.
No worries, Debra! If you’ve had the question, chances are someone else has had it too. Yes, you’ll need water in the pressure cooker to create the steam. Each appliance is a little different, so check out the instructions to ensure you include enough water. I typically add about 1 cup.
Virginia
This is a great recipe for deviled eggs. I have used this recipe many years. Like someone posted, I find it is tasty to add a little softened butter to the egg yolks before the other ingredients. Also, before you fill the egg whites, trim off a little piece of the underside of the egg white so that it will sit level on the serving plate. What you trimmed you can just add to the shell of the egg white and then fill with the egg yolk mixture.
Cynthia
Butter to egg yolks? Going to try, but salted or unsalted?
Great tips, Virginia! I still haven’t tried the butter, but I’ve got to. It sounds perfect!
Ellen Nicole Radford
Instead of hot sauce I use a pinch of sugar. I’m not sure how that would taste with dill though. I’m a fan of sweet relish as that is the way that I’ve always eaten them here in NC.
Patt Brantley
I too am a dill pickle fan but never considered substituting for the dill relish. Not sure I have ever seen adding hot sauce. Love deviled eggs and I already know this will be my go to recipe. Also love your site and the pics/videos of your new house.
Thanks, Patt! Sure hope you’ll enjoy these!
Sharon
I add horseradish also, no relish.
Thank you
I’ve got to try this!
Cheryl
In our neck of the woods, everyone makes them with dill pickles and mustard powder, which I do not care for, lol. My mama made them with mayo, 1000 island dressing, reg. mustard and sweet relish. She never once put paprika on them and she also spooned the mixture into the egg as you do. I love them and I make them the same way she did. Mama’s are great! Thanks for sharing and they are great at Thanksgiving!
The dressing is an interesting twist! Love hearing about all these variations!
RobinS.
All deviled eggs are delicious, IMO. After 60+ years of cooking, including deviled eggs, I read Julia Child’s recipe: she adds some butter to the yolk before adding mayo and other ingredients. I’m passing this along because it added a definitive, but difficult to name, lift in the flavor.(I often use curry powder and fresh chives in mine.)
I will have to try that, I love deviled eggs!
Barb
Needs fresh Horseradish incorporated in the Mayo
Sounds good!
Barbara T
This is the classic Southern Style Recipe. Everyone loves them and you won’t have any leftovers!
LOVE this!
Russ Dunn
Easy peel eggs? 1/8th cup salt in boiler with Jumbo eggs. Cover eggs with water and bring to a boil. Turn heat off and place the lid on. Leave the boiler on the element for 12 minutes. Pour off hot water as you cool the eggs with cold running water. Drain and cover eggs with ice. Allow to cool approximately 20 minutes. Crack and peel from the bottom. The eggs will peel in two shell halves and be done without the green patina. Adjust time down for smaller eggs.
I’m making half dozen traditionally with sweet salad cubes, yellow mustard and mayo. The other half zingy with Wickle relish, Dijon mustard and mayo. Remember this y’all, if it ain’t Duke’s it ain’t mayonnaise.
Thanks for the tip! Duke’s is the best!
Barb
Can’t get Duke’s have to use Des Moines Ms. Clarks Mayonaise
Duke’s mayonnaise is more of a vinegar based one. I have never heard of Ms. Clarks before but I’m sure that it will work just fine!
Linda
Isn’t it funny how people are different? I live in NJ where Miracle Whip and Hellman’s remain in a forever dispute for better taste. Dukes is not here but while on vacation in Savannah I tasted it. Don’t get mad y’all but that was so nasty. Remember I said funny that we differ. Laugh it off and keep it movin’. Just my personal opinion.
Ha! That’s what makes the world go ’round, right?
Linda
Yes they are cooking under steam pressure. Add a cup of water.
Charles Aldredge
For the perfect boiled you can’t beat the Egg Dash. Make them soft, medium or hard boiled. Put in the fridge for a while and peel under running water. Can’t be any easier.
You’re absolutely right! I love mine!
C Watkins
This was a very delicious and satisfying recipe! Thank you.
Glad you enjoyed it!
Emma gilkison
Read all recipes interesting
I add sweet relish
Miracle whip don’t like mayonnaise
Mustard pinch salt
Maybe touch pickle juice
Paprika and small piece celery leaf (decoration)
My whole problem is peeling maybe I boil to long 15 to 20 minutes I afraid they won’t be done just run cold water never have ice
Don’t quite get steaming method iv boiled for 60yrs some days works others no
Help
Steaming the eggs is the best method to make them easy to peel. I wish I understood the science better, but I can certainly tell you that it works. Did you try it?
Jean Lovelace
I always thought deviled eggs meant meant mixed with deviled ham
because that was what my ( southern) Mother did. So to me that is what real “deviled”
eggs are. I also make them as most of you all do. Anyone else fix them this way?
I’ve absolutely heard of other folks doing that!
Neuroticmom
I only remember my mom making deviled eggs at Easter time and yup they had paprika on them! Me I don’t like it I sprinkle a little dry dill on top. My husband loves deviled eggs I make them at least once a week. So I try to vary it. Just recently I started adding dry ranch dressing mix, adds a nice flavor. Sometimes I add mustard. I finally chop dill pickles because we try to stay away from all the sugar in relish and sometimes I add Dash seasoning. Just depends what mood I’m in! I love the idea of the hot sauce my husband would love that. Would something like Franks hot sauce work? I wish I had a pressure cooker to try doing eggs that way. I bring to boil take off the heat and let steam for 12 minutes. Doesn’t always work so I am ready to try some of the other suggestions here. Thanks for all the ideas!
Yes! Franks will work perfectly! When it comes to steaming the eggs, it really does make a difference. And while the pressure cooker works best, I’ve had great luck with the method in the recipe as well. Enjoy!
Kathy
Stacey: I always hard-boil my eggs in the air fryer. My mother always put cider vinegar along with the Best Foods mayonnaise and French’s mustard, and topped them off with paprika. Never pickle relish, which is a good thing, as I am now allergic to cucumbers. I always add Tabasco Jalapeño as well. Everybody always has lists of things that do NOT belong In deviled eggs, and I am no exception. I was curious about using cream cheese, so I tried it. I thought they were very good. I mentioned it to my brother, and he took my deviled eggs “maven” status away. 8(
I think it’s time to fire up the air fryer and devil some eggs!
Thanks for sharing your tips, Kathy! I think the cream cheese sounds like a great idea!
Eleanor
YES! Steaming eggs is the best. I learned this a couple years ago and that is the only way I do them now. I bring water to a boil then turn heat to low, cover and simmer for 15 minutes.
Glad to hear you approve! Steaming was certainly a game changer for me!
Dtate
LOL … I use half dill & half sweet relish. Sometimes I use sweet jalapeno relish instead of the sweet. Sprinkle with cayenne OR smoked paprika.
I bet the smoked paprika gives them a great flavor!
Jean Kuebler
Love your ceramic chicken egg plate! Like some others, I don’t put relish in mine like my mom did. I appreciate the ideas you have shared!
Thanks, Jean!
Nancy Armijo
My mom didn’t use any relish in hers, just mayo, mustard, and pickle juice. I tried relish once and didn’t care for it, so I just make them like my mother did. Also, she didn’t care too much for paprika, so she would sprinkle the tops with celery salt. I sprinkle half of the eggs with paprika and the rest with celery salt.
Love the idea of the celery salt! Yum!
patsy hairell
What could you substitute for the mustard, its seems like a lot of mustard.
You could simply leave it out.
Peggy Lynn Glenn
You could use Curry Powder for flavoring. I love them that way.
Joyce
Just for the record I to hated peeling eggs. Yes streaming is the way to go. But the true Secret for peeling eggs it’s take the hot eggs how do you stand in ice water it causes the eggs to draw away from the shell. Ice bath works no matter how you cook them
Thanks for that tip, Joyce!
Tracy Reagin
Hi Stacey, I do love your recipes. Thank you for putting them out for all to enjoy. I wanted you to know that I had an idea and tried it. I used ranch dressing as a 2/3 substitute for the mayo. My family loved it. If y’all like ranch would you try it and let me know what you think? Thank you ❤️
Love that idea! I’ll certainly have to try it! Sounds delish! Thanks for sharing.
Alicia Sweatt
I haven’t made deviled eggs in years but you have inspired me. My Mama used dill pickle relish and no hot sauce. She didn’t sprinkle them with paprika either. She used cayenne powder. I might just go make some now! Thanks for the recipe.
Hope they turned out great for you!
Constance Whitley
These are almost exactly like mine except I do use sweet relish, not being a fan of dill pickles except on cheeseburgers. Oh and i do sprinkle some paprika because my mom did. 🙂
Mom’s way is always the right way!
Louise
I always add finely chopped celery ad dome chopped green olives to mine. Yum. Now I want some. Happy Easter, y’all.
Sounds delicious to me!
Diana
I am afraid I am a fan of sweet pickle relish but not all family members are so I just use the juice to help thin out the yolk mixture. I steam my eggs for 12 min. and they come out with no green and peel wonderfully.Just wanted share this with you and your readers.
Thanks, Diana!
Gino Downey
I am making today.
Hope you enjoyed them!
Shilpa
Overall like the recipe, but I think I’d do half the hot sauce. The filling was a tad bit too sour/vinagery.
Glad you liked the recipe, Shilpa!
Laura
Can you be more specific as to how to cook them in the Instapot? I’d love to try cooking my eggs this way. Do you add water? Thanks!
Mikki
You ALWAYS, ALWAYS ALWAYS use water in the bottom of the instapot. I put about 1.5 cups in the bottom of mine and add my egg rack. Add the eggs and cook on high pressure for 6 minutes, natural release for 5 minutes then do a quick release and immediately place in an ice bath. And you’ll have perfect, easy to peel eggs
Thanks for answering this question!
Leslie Scoren
I’ve discovered deviled eggs in my two years in the South. In my native San Francisco deviled eggs are not really a thing. Since moving here I have made them for events at my church with complements. My secret for cooking, I thought, were my 2 rapid egg cookers, which steam 8eggs in this space-white domed gadget. Easy to peel even without dunking in cold water. Before steaming, you pierce the egg shell with a provided tack thingy, which I figured breaks the membrane’s vacuum seal around the egg. Who knew it was just the steaming! Because I’m in the South, I used sweet relish, rice vinegar for a lighter acid, and fresh lime juice for citrus, Dijon, and a touch of cayenne for afterheat, home made mayo-sunflower/ olive oil. Great recipe and tips Stacey! Thank you!
Aren’t those steamer things amazing? I have one that I use a lot.
Vickie
Stacey,
This is such a bittersweet post for me. My dear Mom passed 6 years ago, just days before Thanksgiving. One thing she and I enjoyed as we both got older, is sharing cooking tips we had just learned. Not long after she passed, I learned the trick of steaming the eggs instead of boiling. I tried them fresh as well as a week or so old and the steaming trick worked so well. I remember picking up the phone to call her and share this great tip—-only to realize I could no longer share those tips with her. I think of her every time I make deviled eggs; she would have loved this tip. Thank you for sharing this recipe and your tips and bringing back such sweet memories of my Mom. Have a blessed Easter.
Such sweet memories. Thanks for sharing, Vickie. Happy Easter!
Teresa Neel
They now carry boiled eggs above the reg eggs where the egg whites are. Walmart and Kroger have them for sure. Makes perfect deviled eggs and easy breakfast. This southern girls mom taught me to never add any relish to deviled eggs only dill relish to potato salad. And sprinkle both with paprika. Love them both! Happy Easter Y’all!!!
That’s a great tip! Thanks for sharing!
Jacqueline
I use hot zucinni relish from Meadowcroft Farms in mine. Ever since I got a jar at a craft fair in Tennessee, I’ve been addicted! It’s sweet though, but the spiciness cuts through. I love them anyway I can have them, actually. By the way, your recipes are always the bomb!
Thanks so much, Jacqueline!
Linda Copeland
Hi Stacey! I have one question. Do you let the eggs sit out and come to room temperature before adding them to the boiling water. I’ve never seen this instruction in any deviled egg recipe. I’ve seen small “dots” in the middle of my yolks before that looked like the center barely got done and I had put them in the water while still cold. I rarely make them, but sure do want to try your recipe.
Saying prayers for all of you, & your SB family, to stay healthy.
Linda
Thanks so much, Linda! I do allow them to warm slightly, but not for too long. Stay well!
Charleen
The instant pot is the only way to “boil”eggs. Come out perfect every time. I don’t use relish at all. I use sweetener to taste.,with a little mustard and mayo. I don’t garnish with paprika. Just plain jane eggs,but they get eaten( Is the spelling correct)? I do use dill relish in my potato salad. Saves chopping. I have never liked the taste of sweet relish. And I was born with a sweet tooth!
That pressure cooker just does such a great job!
Rose Groth
I don’t like sweet or dill relish in my deviled eggs. I do as my mother did. I use finely diced dill pickles and green onions. Along with Dukes mayonnaise and mustard. My mother also used a little of the dill pickle juice. I boil my eggs, quickly cool them in ice water and peel. That way I don’t have the dark ring around the yolk. No paprika either.
Sounds delicious to me!
Cindy
This also is the way my mother (and so myself) make deviled eggs. My husband like stone ground mustard so now I generally do equal parts stone ground and yellow mustard. Also I have an egg cooker which cooks them by steam and this works about 90-95% of the time for easy to peel.
The steaming makes such a big difference, right!?
Shari
My Mom always sprinkled paprika on her deviled eggs. She used to put sweet pickles in her potato salad, which I didn’t like. I don’t like sweet pickles. We got her to start making it with dill pickles instead and now everyone loves it. She has always saved a couple boiled eggs and sliced them and put them on top of the potato salad, then sprinkles paprika on that too. I have grown to like sweet relish in my deviled eggs and on a hot dog once in a while. Sometimes I will make half the deviled eggs with dill relish and half with sweet relish.
Half and half sounds like a great compromise!
Rich Bland
Sah-Dah-Tah-Dah-Day!
Have a great Thanksgiving Stacey!
Rich Bland – AKA Deviled Egg Lover
Ha! Thanks, Rich!
Debra
What kind of hot sauce do you use?
I really like Cholula.
support
great recipe!
Laura
When you add the eggs to steam do you turn the heat back on again or just let them sit, covered, for 12 minutes? Thanks!
Yep, you’ll return the water to a boil. Enjoy!
Jane Buckley
No hassle peeling boiled.
When boiling eggs put salt in the water during boiling. When done pour hotwater out … fill with cool water toss in ice cubes till cool and it will peel easily.
I’ve not had consistent luck with that but the boiling always works.
Aileen
Stacey, this has worked for me since I tried it last year. I don’t put salt in the water anymore only because I kept forgetting to but it didn’t seem to matter. Pouring out the hot water then quickly adding cold water and ice cubes, then immediately peeling the eggs has been a consistent winner for me anyway.
I’ve never liked sweet relish either. I always use the dill relish. And I must try the hot sauce addition! Sounds like it will add a little bit of zing. 🙂
YES! The hot sauce just gives them a little bite, not heat really and the vinegar really adds flavor!
Charleen
I have never had a lot of luck with the traditional ways of boiling eggs. My daughter bought an instant pot ,tried it, that is the only way to cook eggs,peel so easy. I like my deviled eggs a little sweetener.I use a packet or two of sweetener,mustard mayo. Love your recipes.
Thanks, Charleen! The Instant Pot works so well!
Michelle
I absolutely LOVE your recipes. Being from south Alabama, your recipes remind me of many of my grandmother’s dishes. I wanted to know what kind of electric pressure cooker you have? Thank you so much.
Thanks, Michelle! I couldn’t ask for a better compliment. I have a Cuisinart electric pressure cooker.
Michelle
Thank you!
Mary J Lewis
I have never made them, and I’ll tell you why- they are a pain to make. But my husband LOVES them, so I’m going to try to make them for Easter dinner with family. I may have to make a million of them because they all love them, too
They can be a hassle, but the steaming makes them a little easier for me.
JoAnn Johnson
Stacey! I love me some deviled eggs, but have never made them. I ha e everything I need to make them..so guess what..have eggs steaming as I speak and cannot wait to eat them. You haven’t steered me wrong yet..just love your recipes!
I sure hope you’ll enjoy them!!!
JoAnn Johnson
These were delicious! I had some unexpected visitors..who had the nerve to try them out! Lol..well after they left, I made myself another batch….which I refused to share. The is for the recipe…this is a keeper.
SO glad to hear you and your guests enjoyed these!
Virginia Moore
Stacey, there must be about a million variations on deviled eggs. I grew up in Texas and maybe that’s why mine is a tiny bit different from yours. My Mother did not put any kind of pickles in her eggs, so I don’t either. (That solves the question of whether to use sweet or dill.) We use lots of mayo (Hellman’s), dry mustard, salt & pepper and a few years ago I learned to add a little horseradish. Top the filled eggs with a generous dash of paprika for color. They have some zip! We always have deviled eggs on Thanksgiving, Easter and with any kind of barbecue. Caution: Deviled eggs may be habit-forming!
(Don’t tell anybody, but this old lady is now 80!)
Agreed! Love hearing all the variations!
Cindy Jordan
Hi Stacey! Thanks again for a great recipe! I just made these today and I will be making them again for Easter Sunday! I hope all is well with you and your family.
Take care.
Cindy Jordan
Thanks so much, Cindy! So glad to hear you enjoyed them! Happy Easter!
Sheila
Stacey, I love hearing the stories behind your recipes. Thanks for sharing a slice of life along with the cooking knowledge!
One trick I started using makes my life easier with deviled eggs. As I cut the eggs in half, I put the yolks in a ziploc bag. I add all my other ingredients to the bag, then close it, pushing out as much air as possible. I then squeeze the bag to mix everything really well, and when I’m ready to fill the egg halves, I snip a corner off of the bag. Instant “piping” with no mess and no dipping each individual egg filling! When I finish filling the eggs I can toss the bag and have nothing to clean. This also works well for travel, as I can quickly assemble the eggs when I arrive and I don’t have to worry about keeping them from jostling around and sticking together.
I plan to try your recipe this weekend. I’ll let you know what the family has to say!
Great tips!! Thanks for sharing!!
Rick
Another easy peeling solution is to slightly crack the fat end of the egg prior to boiling
Thanks for the tip, Rick! I’ll have to try that.
Jenny Taulton
https://www.amazon.com/Poached-Scrambled-Vegetables-Dumplings-capacity/dp/B07GPF8CCZ/ref=sr_1_5?crid=YJMIGWYGFU82&keywords=egg+cooker+for+hard+boiled+eggs&qid=1650062338&sprefix=EGG+COO%2Caps%2C284&sr=8-5
This works like a charm. Easy peel eggs because they are pierced on the bottom. Come out perfectly every time. Hope this helps.
Cheri
I don’t use relish, I use celery and onion , and a little bit of sugar ether mayo, mustard dash of vinegar, salt pepper. Sprinkle of paprika and some smashed up cornchips.
Corn chips! Very interesting!
Teresa Keith
My Mom always spooned out the mixture. She also used ground cayenne pepper on top of the eggs, rather than paprika. Add to your liking, (Its really good). she would also slice olives to place on top. Again, whatever your taste.
Exactly! 🙂