Classic Southern Deviled Eggs: A Family Recipe (Print Version)

Southern Deviled Eggs bring back memories of family gatherings. This classic recipe shares my personal touches for creamy, tangy perfection everyone loves.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: Southern American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 6 Large Eggs

→ Flavor Boosters

02 - 1/4 cup Mayonnaise
03 - 1 tbsp Yellow Mustard
04 - 1 tsp White Vinegar

→ Tang & Texture

05 - 1 tbsp Sweet Pickle Relish
06 - 1/4 tsp Salt
07 - 1/8 tsp Black Pepper

→ Finishing Touches

08 - Paprika (for garnish)
09 - Fresh Chives or Parsley (optional, for garnish)

# Instructions:

01 - First things first, carefully place your eggs in a single layer in a saucepan and cover them with cold water by about an inch. This is where I always forget to salt the water, but it's not the end of the world if you do! Bring the water to a rolling boil over high heat. Once it’s bubbling, immediately turn off the heat, cover the pan, and let those eggs sit for about 10-12 minutes. Don't peek! This resting period is key for perfectly cooked yolks and easy peeling. I've definitely undercooked them before, resulting in runny centers, oops!
02 - Once the resting time is up, carefully drain the hot water and immediately plunge the eggs into a bowl of ice water. This "ice bath ritual" is super important—it stops the cooking process and helps prevent that dreaded greenish ring around the yolk. Plus, it makes peeling a dream! I used to skip this, and honestly, peeling was a nightmare, tearing up the whites. Let them chill out in there for at least 5 minutes, or until they're cool enough to handle without burning your fingers. So important for perfect deviled eggs!
03 - Now for the satisfying part: peeling! Gently tap each cooled egg on a hard surface to crack the shell all over, then carefully peel under cool running water. This helps wash away any tiny shell fragments. Once peeled, slice each egg lengthwise right down the middle, from end to end. You'll see those beautiful, bright yellow yolks staring back at you. I always marvel at how perfectly they cook when I follow my own advice! Place the whites on a platter, ready for filling.
04 - Scoop all those lovely egg yolks into a medium bowl. Grab a fork and start mashing them up until they're nice and crumbly. This is where you can really get out any frustrations, haha! Make sure there are no big lumps; we're going for a smooth, creamy filling for our deviled eggs. I've definitely left too many chunks before, and while it's still tasty, the texture just isn't quite right. Keep mashing until it's a fine, fluffy consistency.
05 - To the mashed yolks, add your mayonnaise, yellow mustard, white vinegar, sweet pickle relish, salt, and black pepper. Now, get in there with that fork again and mix everything thoroughly. You want it to be super creamy and well-combined. Taste it! This is your moment to adjust—maybe a little more salt, or a tiny extra dash of mustard if you like a bolder flavor. I always find myself adding a smidge more relish; it just feels right. Don't be shy about tasting as you go; it's part of the fun!
06 - Time to bring it all together! You can spoon the filling into the egg white halves for a rustic look, or for a fancier touch, use a piping bag with a star tip (my personal favorite!). Fill each egg white cavity generously. Once they're all filled, sprinkle a dusting of paprika over the top for that classic pop of color. If you have them, a few snips of fresh chives or parsley add a beautiful green finish. They should look vibrant and inviting, smelling tangy and rich. Pop them in the fridge to chill for at least 30 minutes before serving; this lets the flavors meld beautifully. Enjoy your Southern Deviled Eggs!

# Notes:

01 - Always use an ice bath for easy peeling; I learned this the hard way with many ruined whites.
02 - Don't overmix the yolk filling once the mayo is in, or it can get too thin and lose its texture.
03 - Taste and adjust seasonings *before* piping; it’s much harder once they're in the whites!
04 - For super smooth filling, push the mashed yolks through a fine-mesh sieve before mixing-game changer!

# Equipment Needed:

01 - Saucepan
02 - large bowl
03 - fork
04 - serving platter
05 - (optional: piping bag and star tip)

# Nutrition (Per Serving):

Calories: 100
Total Fat: 8g
Total Carbohydrate: 2g
Protein: 4g

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