These Southern Deviled Eggs are packed with a creamy, lightly spiced filling that is ultra flavorful! Great on the buffet table, at brunch, or as an appetizer anytime.
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There are so many ways to make deviled eggs, and everyone has their own preferred method for how to do so. Typically, Southern deviled eggs are made with a filling of mashed egg yolks, mustard, mayonnaise, and sweet pickle relish all swirled together. Then you use a piping bag to pipe the filling into the hard-boiled egg whites.
My personal take on Southern deviled eggs includes hot sauce and Worcestershire sauce in the filling, along with a little Old Bay seasoning. Clearly, I love all the seasonings! This is my favorite version of deviled eggs.
Southern Deviled Eggs Recipe
Deviled eggs are a classic for a reason – they are one of the best ways to spice up eggs and you can add in all kinds of delicious extras. One bite of a smooth, rich-tasting deviled egg and your day is suddenly so much better.
When you make deviled eggs It’s important to get the yolk filling as creamy and smooth as possible. Lumps are so disappointing! You want the filling to almost have a whipped consistency that ends up being the perfect neutral backdrop to whatever additions you want to stir in. See my tip below for getting the creamiest, lump-free yolks (hint: don’t be afraid to use a fork!).
Of course, there are so many variations on deviled eggs, like swapping mashed avocado for the mayo, or subbing pickle juice for the sweet relish. It’s really up to your personal taste and preference. I’ve included some variation ideas below, but I bet you can come up with some of your own! If you do, let me know what’s your favorite way to make Southern deviled eggs – are you a traditionalist with a twist like me or do you have your own unique spin?
Ingredients for Southern Deviled Eggs
See recipe card below this post for ingredient quantities and full instructions.
- Mayonnaise – You can use your preferred brand of mayo.
- Sweet pickle relish
- Old Bay seasoning – Found in the spice aisle.
- Worcestershire sauce
- Hot sauce – You can reduce or omit the hot sauce if you don’t want these to be too spicy.
- Smoked paprika – For a light garnish.
- Lemon and chive deviled eggs – Omit the sweet pickle relish, Old Bay Seasoning, Worcestershire sauce, hot sauce, and paprika and add lemon juice and fresh, chopped chives in their place.
- Avocado eggs – Add mashed avocado instead of the mayonnaise.
- Substitute hummus – You can also substitute hummus for the mayonnaise for a similar creamy texture but a different flavor.
- Top with bacon bits – Make the recipe as directed but finish each egg with a sprinkling of bacon bits.
For a smooth, lump-free filling, use a fork or a potato masher to completely break up the egg yolks before adding the other filling ingredients to the bowl.
How to Make Southern Deviled Eggs
- Boil the eggs: Place the eggs in a large pot and fill it with enough water to cover the eggs by at least 2 inches. Place on a burner over medium-high heat and bring to a soft, rolling boil and cook for 8 minutes.
- Prepare an ice bath: While the eggs boil, prepare an ice bath in a large mixing bowl or other watertight container. Once the eggs have cooked, immediately transfer them to the ice bath with a slotted spoon. Let sit until completely cool, 15 to 20 minutes.
- Remove the eggs’ shells: Remove the eggs from the water and gently remove the shells. Cut each peeled egg in half. Place the whites on a serving dish and place the yolks in a large mixing bowl.
- Make the filling: Break up the yolks in the bowl with a fork until all the large chunks are broken apart. Add the mayonnaise, relish, Old Bay, Worcestershire and hot sauce. Mix together until everything is incorporated.
- Pipe the filling: Place the mixture into a piping bag fitted with a round tip or a resealable quart-size zip-top bag with a corner snipped off. Pipe a small, even amount of filling into all of the egg whites. Sprinkle with the smoked paprika. Let chill for 10 to 15 minutes before serving.
If you like a thinner consistency for your yolk filling you can add more mayonnaise.
How to Store Southern Deviled Eggs
Store deviled eggs in an airtight container for up to 2 days. If you make the filling in advance of serving, store the filling and cooked eggs whites separately in airtight containers for up to 2 days before you wish to serve the deviled eggs.
Deviled eggs are a Southern tradition. But why? Some say it’s because of the the addition of sweet pickle relish. Others point to the mayo—Duke’s, specifically—the only choice for proper Southern cooks who like its hallmark creaminess and satisfying tang.
The quick cooling of the hard-boiled eggs causes the egg whites to contract, freeing them from the membrane. If you let them cool for about 15 minutes, peeling off the shells is much easier.
To prevent eggs from cracking when they go from the cold fridge to hot water, remove your eggs from the refrigerator for a few minutes before you start bringing a pot of water to a boil.
You can prep your deviled eggs up to two days in advance and keep the egg whites and filling separate until you’re ready to serve.
Southern Deviled Eggs
- Piping bag and small round tip or resealable quart size bag
- 12 eggs
- ½ cup mayonnaise
- 3 tablespoons sweet pickle relish
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 2 teaspoons hot sauce
- ½ teaspoon smoked paprika
- Place the eggs in a large pot, then fill with enough water to cover by at least 2 inches. Place on a burner over medium high heat and bring to a soft, rolling boil. Cook for 8 minutes.
- While the eggs boil, prepare an ice bath in a large mixing bowl or other watertight container. Once the eggs have cooked 8 minutes, immediately transfer to the ice bath with a slotted spoon. Let sit until completely cool, 15 to 20 minutes.
- Remove the eggs from the water. Gently remove the shells, then cut each peeled egg in half. Remove the yolks and add to a mixing bowl, then arrange the whites on whatever serving dish you desire.
- Break up the yolks in the bowl with a fork until all the large chunks are broken apart. Add the mayonnaise, relish, Old Bay, Worcestershire and hot sauce. Mix together until everything is incorporated. More mayonnaise can be added if a thinner consistency is desired.
- Place the mixture into a piping bag fitted with a round tip or a resealable quart size zip-top bag with a corner snipped off. Pipe a small, even amount of filling into all of the egg whites. More can be added if filling is leftover at the end. Sprinkle with the smoked paprika. Let chill for 10 to 15 minutes before serving.