This is the quintessential recipe for Classic Southern Deviled Eggs. It is a delicious holiday meal staple that features a great shortcut!
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.
Classic Southern Deviled Eggs
- 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
- paprika optional
- 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.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. 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.