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Southern Deviled Eggs

Southern deviled eggs with creamy yolk filling, sweet pickle relish, and a vinegar hint—boiled, chilled, then piped into halved whites. Garnished with paprika and fresh chives for a classic golden look.
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Prep Time 20 minutes
Cook Time 12 minutes
chill 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Hard-boiled and halved lengthwise.
Deviled egg filling
  • 0.5 cup mayonnaise Use regular mayonnaise for a smooth texture.
  • 2 tbsp sweet pickle relish Adds sweetness and crunch.
  • 1 tbsp yellow mustard For tang and color.
  • 1 tsp white vinegar Brightens the filling.
  • 0.5 tsp sugar Balances the vinegar and relish.
  • 0.25 tsp salt To taste.
  • 0.25 tsp pepper To taste.
Garnish
  • 0.5 tsp paprika Dust over the filled eggs just before serving.
  • 2 tbsp fresh chives Snip finely for a fresh top.

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place 12 large eggs in a pot and cover with cold water; bring to a boil over high heat, until bubbling vigorously (about 8–10 minutes).
  2. Cover the pot, remove from heat, and let stand at room temperature for 12 minutes.
  3. Transfer the eggs to an ice bath for 10 minutes, then peel and halve lengthwise.
Make the filling
  1. Mash the yolks with mayonnaise until smooth and creamy.
  2. Mix in sweet pickle relish, yellow mustard, white vinegar, and sugar until the mixture looks uniform and thick.
  3. Season the filling with salt and pepper to taste.
Fill and garnish
  1. Pipe or spoon the yolk mixture into the egg white halves, mounding slightly for a neat presentation.
  2. Dust the tops with paprika and sprinkle with fresh chives for a bright finish.
  3. Chill until serving, about 10 minutes, to set the filling and improve texture.

Notes

For the creamiest texture, mash the yolks thoroughly before mixing in the mayonnaise so the filling stays silky. Store deviled eggs in an airtight container in the refrigerator for up to 3 days; keep garnishes (paprika and chives) for best color within 1 day. Freezing is not recommended due to watery texture after thawing. For a lighter option, use reduced-fat mayonnaise (the filling may be slightly softer).