This recipe right here is for the Best Southern Deviled Eggs that I make for holidays! They’re perfectly creamy and taste just like the Deviled Eggs grandma use to make.
Originally posted May 8, 2010, Updated with new photos March 27, 2020
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While I’ve been eating deviled eggs at every holiday dinner since I was little, I didn’t start making my own deviled eggs until Thomas and I got married. However, that was 13 years ago and I’ve been making this same recipe for the Best Southern Deviled Eggs every year. Mainly we have deviled eggs at Easter and Thanksgiving but I think we should start making them more often!
What is a Deviled Egg?
While we assume most people know what a deviled egg is, I’ve learned in my years of food blogging that sometimes people don’t know about southern classics because it’s not part of their culture, no one ever made them for holidays or any number of reasons.
A Deviled Egg is pretty much a hard boiled egg that’s cut in half and turned into a tasty appetizer by mixing some ingredients with the cooked egg yolks and then piping that mixture back into the hollowed out cooked egg whites.
What you’ll need for the Best Southern Deviled Eggs: (amounts below in recipe)
- Eggs
- Mayonnaise
- Mustard
- Pickle juice
- Paprika
- Pepper
Cooking eggs for the Best Southern Deviled Eggs:
There are two different ways to cook eggs for deviled eggs.
- The Old Fashioned Water and Stove Top Method – this is the method I use most of the time and it’s the method I use in the recipe below. It involves filling a sauce pan with eggs, covering them with water and letting them cook for 12 or so minutes.
- Instant Pot Eggs – I do like cooking eggs in the instant pot for deviled eggs but most of the time I just forget about this method. I’ve got a short post on my Instagram that tells you how to cook eggs in the instant pot if you want to read it.
Filling Deviled Eggs
Of course you can just spoon the filling into the egg whites when you’re making deviled eggs but I like to put the filling in a piping bag with a pastry tip. This gives them a swirl which looks super nice on the holiday table!
Ps. this recipe is pretty old on the blog. Want to see what the first photo looked like on the blog for these? haha
Tasty Eggs with a super awful photo!
Best Southern Deviled Eggs
This recipe right here is for the Best Southern Deviled Eggs that I make for holidays! They're perfectly creamy and taste just like the Deviled Eggs grandma us to make. Place eggs into a sauce pan, in a single layer. Cover with water. Using medium heat bring the water to a boil. Once the water is boiling, turn off the heat and place a lid on the pan. Set a timer for 12 minutes. Once 12 minutes is up, place the pan under cold running water and run cold water over the eggs for about a minute or until they are cool enough to handle. Gently crack each egg shell on the side of the pan and carefully peel the egg shells from the eggs. Rinse them with cold water. Gently pat each one dry with a paper towel. Cut each egg in half lengthwise. Scoop out the cooked yolk out and place into a bowl. (do this to each egg) Use a fork to mash the cooked yolks. In the bowl with the cooked yolks, add the mayonnaise and mustard. Mix well. Add the pickle juice, paprika and pepper. Mix well. Taste and adjust the taste to your liking. Fill egg halves with egg yolk mixture. (I fill a plastic piping bag fitted with a decorative tip to pipe my filling into the egg centers!) Dust with Paprika This is my Deviled Eggs base recipe. I do find that after the filling it mixed, it's always best to give it a taste. You may need to add more mustard or pickle juice for your taste preference. Just don't add too much pickle juice of the mixture will be too runny. Nutrition information isn’t always accurate.
Best Southern Deviled Eggs
Ingredients
Instructions
Notes
Nutrition Information:
Yield: 24
Serving Size: 1
Amount Per Serving:
Calories: 69Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 111mgCarbohydrates: 1gProtein: 3g
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I love deviled eggs and those look great!
Thank you so much!!
What kind of pickle juice, so many different kinds of pickles..
Is the pickle juice sweet or dill??
whichever you like. Most of the time we use sweet
I made these today and used homemade pickle juice. They turned out sooooo yummy. This recipe is definitely a keeper, as I didn’t have to modify anything. Wish I could post a picture!