I just love deviled eggs, but for whatever reason, I don’t make them very often. But when Easter rolls around, it’s always the perfect way to use up those leftover colorful eggs.
You know, recipes like this are funny because everyone has their own way of making them. Oddly enough, every recipe I’ve seen and all the eggs I’ve seen that other 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 them both ways here – some with paprika and some without.
The other thing I like in mine that’s a little different is that 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?
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 either. 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 other thing worth mentioning is how to get these eggs cooked. Boiling them is the traditional method, but I’m gonna flip that theory on its ear for a minute.
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, add baking soda to the water, starting with cold water in the pot, etc., etc. For me, none of those work consistently. But you know what does? Cooking the eggs in an electric pressure cooker. While they’re virtually the same thing, I’ve had an electric pressure cooker for years before folks knew anything about an Instant Pot. 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.
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.
SO! 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. Enjoy!
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.
Virginia Moore says
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!)
Stacey says
Agreed! Love hearing all the variations!
Cindy Jordan says
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
Stacey says
Thanks so much, Cindy! So glad to hear you enjoyed them! Happy Easter!
JoAnn Johnson says
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!
Stacey says
I sure hope you’ll enjoy them!!!
JoAnn Johnson says
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.
Stacey says
SO glad to hear you and your guests enjoyed these!
Mary J Lewis says
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
Stacey says
They can be a hassle, but the steaming makes them a little easier for me.
Michelle says
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.
Stacey says
Thanks, Michelle! I couldn’t ask for a better compliment. I have a Cuisinart electric pressure cooker.
Michelle says
Thank you!
Jane Buckley says
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.
Stacey says
I’ve not had consistent luck with that but the boiling always works.
Aileen says
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. 🙂
Stacey says
YES! The hot sauce just gives them a little bite, not heat really and the vinegar really adds flavor!
Laura says
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!
Stacey says
Yep, you’ll return the water to a boil. Enjoy!
support says
great recipe!
Debra says
What kind of hot sauce do you use?
Stacey says
I really like Cholula.
Rich Bland says
Sah-Dah-Tah-Dah-Day!
Have a great Thanksgiving Stacey!
Rich Bland – AKA Deviled Egg Lover
Stacey says
Ha! Thanks, Rich!
Shari says
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.
Stacey says
Half and half sounds like a great compromise!
Cindy says
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.
Stacey says
The steaming makes such a big difference, right!?
Rose Groth says
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.
Stacey says
Sounds delicious to me!
Charleen says
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!
Stacey says
That pressure cooker just does such a great job!
Linda Copeland says
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
Stacey says
Thanks so much, Linda! I do allow them to warm slightly, but not for too long. Stay well!
Jacqueline says
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!
Stacey says
Thanks so much, Jacqueline!
Teresa Neel says
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!!!
Stacey says
That’s a great tip! Thanks for sharing!
Vickie says
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.
Stacey says
Such sweet memories. Thanks for sharing, Vickie. Happy Easter!
Leslie Scoren says
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!
Stacey says
Aren’t those steamer things amazing? I have one that I use a lot.
Laura says
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 says
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
Stacey says
Thanks for answering this question!