Servings: 7
Preparation Time: 15 minutes
Start to Finish Time: 50 minutes
Classic Comfort with a Southern Twist
Sometimes the simplest recipes are the ones we return to again and again. This Traditional Southern Deviled Eggs recipe is a true staple—unfussy, full of flavor, and perfect for any gathering, from family picnics to holiday spreads. With just the right blend of creamy, tangy, and sweet, this version checks every box for a solid, satisfying deviled egg.
A Recipe Rooted in Tradition
These deviled eggs stick close to their Southern roots, using pantry-friendly ingredients that never go out of style. A touch of sweet relish and a hint of mustard give the filling its signature zing, while creamy mayonnaise creates that smooth, luscious texture you crave in a deviled egg. Salt and pepper round things out with a classic seasoning that never misses.
The Secret’s in the Garnish
Garnishes may seem like an afterthought, but here they elevate each bite. A dusting of paprika adds color and a smoky edge, while sweet gherkin pickle slices and bits of pimento bring a pop of brightness and crunch. It’s the kind of thoughtful finishing touch that transforms a familiar favorite into a polished party offering.
Perfect for Any Occasion
Whether you’re hosting a backyard BBQ, setting out a holiday appetizer tray, or simply snacking on a lazy Sunday afternoon, these deviled eggs deliver every time. They’re easy to make, impossible to resist, and always the first to disappear from the table.
Ingredients:
7 each eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoon sweet relish
1 teaspoon mustard
1 each salt and pepper, to taste
1/4 teaspoon paprika, for garnishing
3 each sweet gherkin pickles, sliced, for garnishing pimentos, for garnishing
Instructions:
BOIL EGGS (15 minutes):
Place your eggs in a large pot and fill with water. Bring the water to a boil over medium heat, then turn off the heat and cover with a lid.
Set your timer for EXACTLY 11 minutes.
As soon as your timer goes off, transfer your eggs a bowl of ice water.
MAKE FILLING & STUFF (20 minutes):
Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.
Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.
Per Serving (excluding unknown items): 107 Calories; 7g Fat (56.5% calories from fat); 6g Protein; 5g Carbohydrate; trace Dietary Fiber; 188mg Cholesterol; 247mg Sodium; 4g Total Sugars; 1mcg Vitamin D; 36mg Calcium; 1mg Iron; 87mg Potassium; 104mg Phosphorus. Exchanges: .
