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three deviled eggs and a fork on a gray plate with a dozen eggs to the side
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Southern Deviled Eggs

Deviled eggs are a mainstay at any Southern soiree. Learn how to make classic Southern deviled eggs for your next family picnic or church potluck.
Course Appetizer
Cuisine American, Southern
Servings 4 people
Calories 64kcal
Author Lisa B.


  • 6 hardboiled eggs peeled and shells discarded
  • ¼ cup mayonnaise
  • 2 ½ teaspoons Dijon mustard
  • ¼ teaspoon garlic powder
  • 1 tablespoon sweet pickle relish
  • Salt and pepper to taste
  • Paprika or cayenne pepper optional


  • Carefully slice the eggs in half lengthwise.
  • Using a small teaspoon remove the yolks from the whites and place them in a medium mixing bowl. Set the hollowed-out egg whites aside.
  • Use a fork to mash up the egg yolks.
  • Add the mayonnaise, Dijon mustard, garlic powder and sweet pickle relish. Continue to whisk everything together until the mixture is smooth.
  • Season with salt and pepper to taste.
  • Spoon equal amounts of the egg mixture back into each of the hollow egg yolks. If you want to get fancy, you can even pipe the filling using a pastry bag or a plastic bag with a tip snipped off.
  • Garnish the filled eggs with a little paprika or cayenned pepper for extra heat.



Deviled eggs can be eaten immediately, but I like to let them chill in the fridge for a few hours to set up.
Deviled eggs can be made up to two days in advance. Store deviled eggs in a covered dish to prevent them from drying out or getting smushed. Deviled eggs should be eaten within two-to-three days.
Do not freeze deviled eggs. Freezing and thawing will affect the texture and result in runny, rubbery eggs.


Serving: 1deviled egg half | Calories: 64kcal | Protein: 3.1g | Fat: 5.4g | Saturated Fat: 1.3g | Cholesterol: 107mg | Sodium: 74mg | Sugar: 0.3g