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Southern Deviled Eggs

Southern deviled eggs with creamy yolk filling are boiled, chilled, and piped for a smooth texture. Bright paprika and fresh chives finish each halved egg for a classic Southern appetizer.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs
Filling
  • 0.5 cup mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tbsp yellow mustard
  • 1 tsp white vinegar
  • 0.5 tsp sugar
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
Garnish
  • 1 paprika for garnish
  • 2 tbsp fresh chives snipped, for garnish

Equipment

  • 1 Dutch oven

Method
 

Boil the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil over high heat (about 200°F/93°C).
  2. Cover the pot, remove from heat, and let the eggs stand for 12 minutes.
  3. Transfer the eggs to an ice bath for 10 minutes to stop cooking.
Prep and make the filling
  1. Peel the eggs and halve them lengthwise.
  2. Mash the yolks with mayonnaise, sweet pickle relish, yellow mustard, white vinegar, and sugar until creamy.
  3. Season the yolk mixture with salt and pepper to taste.
Fill and chill
  1. Pipe or spoon the filling into the egg whites.
  2. Dust the tops with paprika and sprinkle with fresh chives, then chill until serving.

Notes

For the smoothest filling, mash the yolks thoroughly before mixing in the mayonnaise and relish. Store covered in the refrigerator for up to 3 days; freezing is not recommended. Dietary swap: use reduced-fat mayonnaise if you want a lighter filling while keeping the same seasoning.