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Southern Deviled Eggs

Southern deviled eggs with creamy, tangy yolk filling and classic paprika-and-chive garnish. Hard-boil and chill for clean piping, then fill the halved whites for a bright, smooth finish.
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Prep Time 20 minutes
Cook Time 12 minutes
chill time 30 minutes
Total Time 1 hour 2 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Southern American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use room-temperature eggs if possible for easier peeling.
Deviled egg filling
  • 0.5 cup mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tbsp yellow mustard
  • 1 tsp white vinegar
  • 0.5 tsp sugar
  • 0.25 tsp salt To taste; start with a small pinch and adjust.
  • 0.25 tsp black pepper To taste; freshly ground if available.
Garnish
  • 0.5 tsp paprika For a light dusting over the filled eggs.
  • 2 tbsp fresh chives Snipped, for color and mild onion bite.

Equipment

  • 1 sheet pan

Method
 

Boil and peel the eggs
  1. Place the large eggs in a pot and cover with cold water, then bring to a boil over high heat (100°C/212°F).
  2. Cover the pot, remove from heat, and let the eggs stand for 12 minutes.
  3. Transfer the eggs to an ice bath for 10 minutes to stop cooking, then peel and halve them lengthwise.
Make the filling
  1. Mash the egg yolks with mayonnaise until smooth and creamy.
  2. Mash in the sweet pickle relish, yellow mustard, white vinegar, and sugar until fully combined and creamy.
  3. Season the yolk mixture with salt and pepper to taste.
Fill, garnish, and chill
  1. Pipe or spoon the filling into the egg white halves.
  2. Dust the tops with paprika and sprinkle with fresh chives.
  3. Chill until serving, about 30 minutes.

Notes

For the cleanest filling, keep the yolk mixture creamy but thick enough to pipe; add a tiny spoon of mayonnaise only if needed. Store covered in the refrigerator up to 3 days. Freezing is not recommended because the texture of the filling can break down. For a lighter version, use reduced-fat mayonnaise (the flavor stays close, with slightly less richness).