These Southern Deviled Eggs are the best ever! Made with sweet relish and jalapeños, they come together quickly and easily and make a perfect appetizer to feed a crowd.
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When it comes to hosting, deviled eggs are always a crowd pleaser. These beauties can be made ahead of time and the flavors are out this world! 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 really easy to make too. Once the eggs are hard boiled, the filling takes only minutes to whip up.
This is the best deviled eggs recipe as I like to make my deviled eggs with jalapeño and relish, rather than vinegar. The thing that sets these Southern deviled eggs apart is the addition of jalapeno and relish. It gives them a wonderful zingy tang that cuts through the creamy yolks.
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.
- Large eggs – These are the size I always have on hand. These will be boiled, then separated for the recipe.
- Filling – Mayonnaise, sweet relish, 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 smokey flavor.
How To Make Southern Deviled Eggs
- 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.
- Spoon the egg mixture into a piping bag.
- Use the piping bag to place the yolk mixture inside of the egg whites.
- Sprinkle with smoked paprika. Enjoy!
Which ways can I boil the eggs for deviled eggs?
There are a variety of ways to hard boil an egg. You can use an electric pressure cooker to hard boil the eggs, as I have done here. However, you can also use the air fryer to ‘boil’ your eggs or you can boil the eggs in a saucepan of water on the stovetop.
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 them with plastic wrap or place in an airtight container in a single layer and keep them in the fridge.
If you really want to get ahead of things, you can store the cooked eggs for up to a week in the fridge and the filling can be made up to two days in advance and kept covered in the fridge separately. Then all you have to do is build them.
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.
- Ensure that the egg yolks are cooked all the way 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.
- Sweet and Spicy Party Meatballs
- Air Fryer Zucchini Fritters
- Crispy Korean Wings
- Sweet Potato and Black Bean Nachos
The use of the word deviled refers to the egg filling being flavored with hot and spicing seasonings, in this case mustard, relish and jalapeno peppers.
The egg yolk is removed and mashed together with mayonnaise, mustard, salt and pepper, and other flavorings like the relish and jalapeno peppers I have used in this Southern deviled egg recipe.
Deviled eggs are also know as salad or dressed eggs by the church or those wishing to avoid the term “deviled”.
Deviled eggs are usually served cold.
Eggs are best to be at room temperature before boiling, rather than fridge 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
- 12 large eggs
- ¼ cup mayonnaise
- 3 Tablespoons sweet relish
- 2 Tablespoons diced jalapeños
- 1 Tablespoon yellow mustard
- Salt and pepper to taste
- Smoked paprika for sprinkling
- 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!
This post was originally published on March 20, 2020. It has been updated with additional helpful information.
Sunday 19th of March 2023
I’ve made these twice and each time the filling is a bit liquid-like. Any thoughts?
Monday 20th of March 2023
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.
Thursday 9th of March 2023
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.
Thursday 9th of March 2023
I love that idea Paul! Sounds delicious and I can't wait to try it.
Thursday 18th of August 2022
My friends love these so much that I’m asked to bring them to a pot luck every month! Easy for me!
Friday 19th of August 2022
Thanks Belinda! So happy they like the recipe :)