My Creamy Southern Deviled Eggs are always a hit. Made with sweet relish and jalapeños, they come together quickly and easily, making the perfect appetizer for a crowd.
You’ll find the full recipe with ingredient amounts and instructions in the recipe card at the bottom of this post. Be sure to check out the blog post itself for extra tips and tricks!
When it comes to hosting, deviled eggs are always a crowd-pleaser. They come together so quickly, and this, for sure, is a great recipe to have in your arsenal!
My classic deviled eggs recipe not only tastes delicious but is also really easy to make. Once the eggs are hard-boiled, the filling takes only minutes to whip up. It's an appetizer my family has on hand every Holiday season.
When I entertain, I love serving these easy deviled eggs alongside other quick and easy appetizers like my Honey and Mustard Chicken Wings and Macaroni and Cheese Balls.
Ingredients
Ingredient amounts and full recipe instructions are on the printable recipe card at the bottom of the post.
- Large eggs - These are the size I always have on hand. These will be boiled and then separated for the recipe.
- Filling - Mayonnaise (Duke's is the Southern go-to, but any full-fat mayo works), sweet relish (or dill relish if you prefer), jalapeños, yellow mustard, kosher salt, and black pepper are added to the cooked egg yolks to make a creamy, tangy filling.
- Smoked paprika - for garnish and a bit of smoky flavor.
How To Make Southern Deviled Eggs
Step 1: Hard-boil your eggs and cook until done. To hard-boil your eggs for deviled eggs, choose older eggs if possible, as they are generally easier to peel than fresh ones. Use one of the methods below to prep your eggs:
Instant Pot (Electric Pressure Cooker) Method:
Add eggs to a steamer basket. Place 1 cup of water in the Instant Pot, then add the steamer basket. Cover the eggs with the lid and pressure-cook on low pressure for 8 minutes. Once the cook time is up, manually release the pressure, open the lid, and remove the eggs.
Stovetop Method:
Add eggs to a saucepan and cover them with cold water. Bring to a boil over high heat, then cover, remove from heat, and let the eggs sit for 12-17 minutes, depending on your preferred doneness.
Steaming Method:
Add eggs to a steamer basket over boiling hot water. Cover the eggs with a lid and steam for 12-15 minutes.
After cooking, immediately transfer the eggs to an ice bath and let them cool completely. Cooling the eggs in ice water helps the eggs peel easily. Once eggs are cool, gently peel them.
Step 2: Cut the peeled eggs in half. Remove the cooked yolk from the egg whites and place the yolks in a bowl.
Step 3: Use a fork to mash the egg yolks until they are broken apart. Add mayonnaise, diced jalapeños, relish, salt, and pepper, and stir until combined and creamy.
Step 4: Spoon the egg mixture into a piping bag.
Step 5: Use the piping bag to place the yolk mixture inside the egg whites. Sprinkle with smoked paprika. Enjoy!
Can I make deviled eggs in advance?
These Southern deviled eggs are perfect for entertaining, as you can make them up to 24 hours in advance of serving. Place them on a large plate and loosely cover with plastic wrap, or place in an airtight container in a single layer and refrigerate.
Tanya's Top Tips To Make Southern Deviled Eggs
- Using a piping bag makes it easier to fill the eggs, but you can use a spoon if you don't have one.
- For easy peeling, add a teaspoon of salt or white vinegar to your boiling water, then transfer eggs straight to an ice bath when done.
- Ensure the egg yolks are cooked through. If they are soft-boiled, the filling will be too runny.
- Make sure you cool your eggs before you peel them. When the eggs are still warm, the whites can be delicate and tear.
More Appetizer Recipes
Here are some of my other favorite recipes for you to try out at your next gathering with family and friends.
- Pimento Cheese - This Southern classic is creamy, tangy, and perfect for spreading on crackers or serving alongside a party spread.
- BBQ Black-Eyed Pea Dip - A smoky, crowd-pleasing dip that's hearty enough to be the star of any appetizer table.
- Air Fryer Chicken Wings - Crispy, juicy wings made easy in the air fryer — a guaranteed hit every time.
- Easy Southern Pickled Shrimp - A make-ahead Southern appetizer that's bright, briny, and always impressive at a gathering.
FAQs:
The word deviled refers to the egg filling being flavored with hot, spicy seasonings, in this case mustard, relish, and jalapeno peppers.
The egg yolk is removed and mashed with mayonnaise, mustard, salt, pepper, and other flavorings, such as relish and jalapeno peppers, in this Southern deviled egg recipe.
Deviled eggs are usually served cold.
If you have tried my Southern Deviled Eggs or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Southern Deviled Eggs Recipe
Video
Ingredients
Instructions
- Hard boil your eggs* in an electric pressure cooker by placing eggs in a steamer basket. Place 1 cup of water in the pressure cooker and place the steamer basket inside. Cover and pressure cook on low pressure for 8 minutes. Once pressure cooking time is up, quick release the pressure, open the lid, and remove the eggs. Use tongs to remove eggs from the pressure cooker and place the eggs in a bowl of cold water for 5 minutes. Peel the eggs and cut in half.
- Remove the cooked yolk from the egg whites and place the yolks in a bowl. Use a fork and mash the egg yolks until broken apart. Add mayonnaise, diced jalapeños, relish, salt and pepper and stir until combined and creamy.
- Use a spoon or a piping bag to place the yolk mixture inside of the egg whites. Sprinkle with smoked paprika. Enjoy!
Nutrition
Notes
Tried this recipe?
Let us know how it was!This post was originally published on March 20, 2020. It has been updated with new photos and additional helpful information.
Melissa says
I have made these before and they were a hit!
Quick question, this year I have some fresh jalapenos (I used from a jar in the past). Should I char them before or would crunchy/fresh be a good texture you think?
Tanya says
Hi Melissa, I think both would work, but charring them would add extra flavor in my opinion. I'd go that route.
Joe says
Good morning, Tanya. I have been reading your blog for a short time now and enjoy your writing. This recipe sounds great. A must try. I may adjust the relish a bit since I don’t like a sweet taste as much as some do.
We cook our eggs in an electric pressure cooker also. We cook at 0 minutes on low pressure and use a natural release which takes about 15 minutes. They turn out perfect.
We cook our pasta the same way when making mac and cheese and potatoes when making fried potatoes or potato salad. The reason I mention this is because we usually add some eggs, placed on top to hard boil, in with the pasta or potatoes and cook them together. Works great and I think the egg shells contribute some nutrition to the water which is absorbed by the potatoes or pasta.
Thanks for all you do.
Tanya says
Thanks so much, Joe, for reading and for this feedback. I love making eggs and potatoes in the pressure cooker. I have yet to try the method of making both the eggs and potatoes together. That makes perfect sense for potato salad. I'll have to give it a go the next time I'm making some. Thanks again 🙂
Shaun says
I’ve made these twice and each time the filling is a bit liquid-like. Any thoughts?
Tanya says
Hi Shaun, if it's too liquid, I'd suggest draining the sweet relish and diced jalapenos before adding them. As long as the filling isn't dry, that should work for you.
Paul says
Looks great! Our latest twist is to use dukes mayo with some frenchs honey mustard .. and instead of relish we cut up vlasic zesty bread and butter pickles into nice chunks. Make the egg and then fry up and crunch up some bacon on top. Simple but really tasty recipe.
Tanya says
I love that idea Paul! Sounds delicious and I can't wait to try it.
Belinda says
My friends love these so much that I’m asked to bring them to a pot luck every month! Easy for me!
Tanya says
Thanks Belinda! So happy they like the recipe 🙂
Donald says
@Tanya, Hi Tanya, I have this recipe that I have been making for years and gotten great reports on it. Try it and give me your opinion on it. Recipe fallows...
6 heard boil eggs
2 Tbsp. mayonnaise
1 Tbsp. miracle wipe
1/4 tsp. dry mustard
1 tsp. sweet pickle relish
1 tsp. Cajun seasoning
1 tsp. finely minced onion
1/2 tsp. curry powder
1/2 tsp. sugar
1/2 tsp. Worcestershire sauce
3 dashes of cayenne pepper
paprika for garnishment
Add all the above ingredients plus egg yolks to a bowl and m well. Add to a piping bag and squeeze into egg whites. Garnish with paprika.
Tanya says
Thanks Donald, that sounds delish. I'll have to give it a try.