Mom’s Classic Southern Deviled Eggs - Family Food on the Table (2024)

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My mom’s classic Southern Deviled Eggs are simple to make, deliciously creamy and the traditional Southern style I grew up with. They are perfect for holidays, family gatherings and special occasions. (And I’ve got some fun topping ideas you can try!)

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Today, I’m excited to share with you an old family favorite.

This is my mom’s classic Southern deviled eggs. And I’ve been eating them ALL my life.

These traditional deviled eggs were part of nearly every Thanksgiving, Christmas and Easter spread we had growing up, as well as most picnics and BBQs.

They are easy to make - I was always in there beside my mom, and often my grandmother too, helping to mix and stuff the eggs - and they turn out fabulous every single time.

The pickle relish in this recipe makes these more of a Southern style, as does using Duke’s mayonnaise if you are a traditionalist.

(My Aunt's version also adds a pinch of sugar or Splenda. We like to add sugar to all manner of foods in the South, but I don’t think it’s necessary here and didn’t include it in the recipe card below.)

I think deviled eggs with relish have a great texture and a hint of sweetness that makes them extra irresistible.

I will say, I had to measurecarefully when I was officially creating this recipe for you.

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Both the recipe card I got from my mom and my Aunt’s recipe that she gave me did not include exact amounts. My mom just listed the ingredients and wrote, “Amounts depend on the # of eggs - you know!”

Cause we’ve made them so much, we do just know the consistency and taste when we get it there.

But I wanted to be a bit more specific for you. 😉

You can feel free to invoke that spirit though and add a little more of this, that or the other as you make these to get them just the way you like.

Oh, and if you don’t particularly care for deviled eggs with pickle relish, you can leave it out. I’ve done that when I didn’t have any on hand and they were still delicious. Even a bit smoother, which some people may prefer.

(You can also check out my Google web story for these Southern deviled eggs!)

OK, let's get cooking.

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Now, I’ve got some notes, tips and substitutions coming up below on how to make deviled eggs. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Ingredient Notes:

Eggs: The recipe is written using a dozen large eggs. You can scale this to use fewer - or more - if needed. Any kind/color of large eggs will work. Here's how to make hard boiled eggs if you want a full run down.
Mustard: Regular yellow mustard is classic in our family and adds the right depth of tang. You could try a brown or Dijon style mustard if you prefer.
Mayonnaise: Duke's mayonnaise is a Southern favorite (and some people take it very seriously) but I won't tell if you use your favorite brand. Also, a light or reduced fat mayo is just fine if that's what you have on hand.
Pickle Cubes: These add a great crunch and sweetness. My family uses the sweet pickle cubes, but I know families that prefer dill pickle cubes. Others leave them out entirely, which is fine too.

Also, as promised, I have some fun topping ideas for you.

These are optional, but can make your deviled eggs extra festive, fun and tasty, so choose your favorites!

Topping Ideas:

Sprinkle of paprika
Chopped parsley
Snipped chives
Capers
Pimientos
Olive slice
Caviar
Cooked, crumbled bacon

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I also wanted to answer a few common questions about deviled eggs in case some of you aren't as intimately familiar with making them as we are.

I made sure to consult my mom and I even checked with my Aunt on these as well, because I knew she would have opinions too.

All good Southern women do.

And we don’t always agree on the “right way” to do things.

Shocking, right? ????

Recipe FAQs

What are the best occasions to serve deviled eggs?

Anytime! Deviled eggs are especially great for holidays (Easter, Thanksgiving and Christmas particularly) as well as picnics and potlucks, BBQs and funerals. They work for brunch spreads as well as dinner spreads, so they're perfect no matter what time of day you have your big meal.

How many deviled eggs should I make?

My mom recommends cooking at least 1 full egg (two halves) per person and probably a few extra for the group to be safe.

How far in advance can you make deviled eggs?

You can make deviled eggs up to one day in advance.

How long do deviled eggs keep in the refrigerator?

Deviled eggs will keep for up to two days in the refrigerator. Store them in a single layer in a covered container.

What's the best way to peel hard boiled eggs?

My mom and I let them cool a bit, tap them all over to crack them, then peel them under running water.
They say it helps not to use super fresh eggs. It has to do with the acidity level in the whites of the egg. Eggs bought at the grocery store are at least 30 days old, so they should be fine.
My aunt’s method is to drain the water from the pot they cooked in, then swish them around in the pan to crack them. She adds ice water, let’s them sit for about 5 minutes and then peels them.
Instant Pot hard boiled eggs are super easy to peel if you want to make that them way.
There’s also a few other hacks you can try. Here's an article with 5 egg hacks (including videos) if you want to check it out.

Ingredients

1 dozen large eggs
1 tablespoon yellow mustard
¼ to ⅓ cup mayonnaise (see notes)
3-4 tablespoons sweet pickle cubes, drained (optional, see notes)
¼ teaspoon kosher salt
¼ teaspoon black pepper

Optional toppings:

Sprinkle of paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, sprinkle of cayenne, caviar, cooked, crumbled bacon or an olive slice

Instructions

Place eggs in the bottom of a large pot and cover with cold water.
Bring water to a boil over high heat. Turn off heat, cover the pan and let the eggs sit for 20 minutes.
Drain the eggs and rinse them with cold water. (Alternatively you can make Instant Pot hard boiled eggs if you prefer.)
Peel the cooled eggs then cut in half lengthwise. Scoop out the yellow yolks and place them in a small bowl. Plate egg white halves on serving plate.
Use a fork to mash the egg yolks. Add the remaining ingredients and mix well. Season the mixture to taste with extra salt and pepper as needed.
Fill each egg half with the yolk mixture, mounding it up a little. Sprinkle with any desired toppings and serve!

Notes

Mayonnaise: Duke's mayonnaise is a Southern favorite (and some people take it very seriously) but I won't tell if you use your favorite brand. Also, a light or reduced fat mayo is just fine if that's what you have on hand. Start with ¼ cup and add additional mayo to get the mixture to your desired creaminess.

Relish: I use a sweet pickle relish, also sometimes called sweet salad cubes, for this recipe. It adds great flavor. However, some people prefer to use dill pickle relish or skip the relish all together, which is fine, too.

Make ahead: You can make deviled eggs up to 1 day in advance. Store, covered, in the refrigerator, until ready to serve.

Leftovers: Leftover deviled eggs will keep for up to 2 days in the refrigerator. Store them in a single layer in a covered container.

Nutrition Information:

Yield:

Serving Size:

1 deviled egg
Amount Per Serving:Calories: 56Total Fat: 5gSaturated Fat: 1gCholesterol: 94mgSodium: 66mgFiber: 0gSugar: 0gProtein: 3g