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Classic Southern Deviled Eggs

Classic southern deviled eggs with creamy, finely mashed yolk filling—boiled, chilled, then piped and dusted with paprika for a neat finish. The sweet pickle relish flecks and a touch of pickle juice give a tangy, Southern-style flavor in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 216
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Mayonnaise
  • 0.5 cup Duke's mayonnaise
Relish and seasonings
  • 2 tbsp sweet pickle relish
  • 1 tsp yellow mustard
  • 1 tsp pickle juice
  • 0.5 tsp sugar
  • 0.25 tsp Salt and pepper to taste
  • 0.5 tsp Paprika for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes. Visual cue: yolks should be fully set when you cut one open.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise. Visual cue: firm, cool whites will feel tight and clean when handled.
Make the deviled yolk filling
  1. Mash the yolks until fine, then stir in mayonnaise, sweet pickle relish, yellow mustard, pickle juice, and sugar until creamy. Visual cue: filling should look smooth and thick with small relish flecks.
  2. Season the filling with salt and pepper to taste. Visual cue: adjust until the flavor tastes balanced and not flat.
Fill and garnish
  1. Spoon or pipe the filling into the egg whites. Visual cue: each half should be evenly filled up to the top edge.
  2. Dust with paprika for garnish, then chill until serving. Visual cue: the surface should show a light red speckled layer.

Notes

Pro tip: for the smoothest filling, keep mashing the yolks until no large bits remain before mixing in the mayonnaise. Refrigerate deviled eggs in a covered container for up to 3 days; the whites can weep slightly after that. Freezing is not recommended. For a lighter option, use low-fat mayonnaise for a similar creamy texture.