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Classic Southern Deviled Eggs

Classic Southern deviled eggs made with perfectly hard-cooked yolks, mashed until smooth, then piped into whites for a creamy, sliceable bite. Finished with sweet pickle relish flecks and a bright paprika dusting.
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Prep Time 20 minutes
Cook Time 12 minutes
Chill time 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Hard-boiled and halved lengthwise.
Filling
  • 0.5 cup Duke's mayonnaise Use for a creamy yolk mixture.
  • 2 tbsp sweet pickle relish Adds relish flecks and sweetness.
  • 1 tsp yellow mustard For tangy flavor.
  • 1 tsp pickle juice Brightens and balances richness.
  • 0.5 tsp sugar A touch of sweetness.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Garnish
  • 1 paprika For a dusting before serving.

Equipment

  • 1 sheet pan

Method
 

Hard-cook the eggs
  1. Place the eggs in a pot, cover with cold water, and bring to a boil; cover the pot and remove from heat. Let the eggs stand 12 minutes so the yolks set.
Chill, peel, and halve
  1. Chill the eggs in an ice bath for 10 minutes. Peel them, then halve each egg lengthwise.
Make the yolk filling
  1. Mash the yolks until they are very fine. Stir in the mayonnaise, sweet pickle relish, yellow mustard, pickle juice, and sugar until creamy.
  2. Season the filling with salt and pepper to taste. Mix until evenly combined.
Fill and garnish
  1. Spoon or pipe the filling into the egg whites so the halves are generously filled. Dust the tops with paprika for garnish.
  2. Chill the deviled eggs until serving. Keep them cold to maintain the creamy texture.

Notes

For the smoothest filling, mash the yolks thoroughly before adding any wet ingredients, then mix until the mixture looks glossy and cohesive. Store deviled eggs covered in the refrigerator up to 3 days; for best texture, assemble within 24 hours. Freezing is not recommended because the yolks and mayonnaise can become watery. Dietary swap: use a mayonnaise made with olive oil or a lower-fat style if you want a lighter filling.