These delicious Southern Deviled Eggs are a perfect appetizer or side dish for picnics, cookouts and holiday feasts. They’re prepared with sweet pickle relish for tanginess with a slight crunch and couldn’t be easier to make!
This recipe comes together in all of 15 minutes max if your eggs are already hard boiled. They’re prepared with simple ingredients and easily customizable to your personal taste. No Easter, Thanksgiving or Christmas dinner is complete without them!
- You’ll need six hard boiled eggs (to yield 12 deviled eggs). My friend Valerie has a great tutorial on how to make easy to peel hard boiled eggs on the stovetop. I also love the Instant Pot 5-5-5 method for hard “boiling” eggs.
- This recipe calls for sweet pickle relish for that tangy flavor and slight crunch. You can definitely substitute dill pickle relish for the sweet relish, if preferred.
- You’ll need about two tablespoons of mayonnaise – some people prefer Miracle Whip salad dressing and it’s totally fine to substitute it for the mayo. Feel free to increase or decrease depending upon desired creaminess.
- Prepared yellow mustard also contributes to the tanginess and creaminess. If you’re wanting to add a little kick, use spicy mustard (it’s delicious!).
- Feel free to adjust the salt and black pepper to your personal taste.
- Onion powder gives a hint of onion flavor without being overpowering. Feel free to adjust the amount (or it can be omitted entirely).
- I like to finish these deviled eggs off with sprinkling with a little paprika and chopped fresh parsley.
How to Make Southern Deviled Eggs
- Slice the hard boiled eggs in half lengthwise. Place the yolks in a medium bowl and mash the yolks until crumbly.
- Add mayo, relish, mustard, onion powder, salt and pepper and stir until combined.
- Spoon mixture into egg whites, or place the mixture in a piping bag and squeeze into the egg whites (you can also use a Ziploc bag with the corner tip cut off).
- Sprinkle with paprika, then sprinkle with chopped fresh parsley.
- Add crumbled cooked bacon for a hearty spin!
- Add a little garlic powder (or substitute it for the onion powder).
- Sprinkle in a little cayenne pepper if you prefer heat.
- I normally sprinkle with parsley, but chopped chives, dill or sliced green onion are delicious toppings as well!
More Deviled Egg Recipes You’ll Love
Southern Deviled Eggs
- 6 large hard boiled eggs peeled and sliced in half lengthwise
- 2 tablespoons mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon prepared yellow mustard
- ⅛ teaspoon onion powder
- ¼ teaspoon salt more or less, to taste
- ⅛ teaspoon black pepper more or less, to taste
- ¼ teaspoon paprika more or less, to taste
- 2 tablespoons chopped fresh parsley optional garnish
- Remove yolks from eggs and place in a medium bowl. Mash yolks with a fork until crumbly.
- Add mayonnaise, relish, mustard, onion powder, salt and pepper. Stir well to combine.
- Spoon mixture into egg whites, or place mixture into a piping bag (or Ziploc bag with the corner tip cut off) and squeeze into egg whites.
- Sprinkle with paprika and parsley.
- Serve immediately, or store covered in the refrigerator for up to 2 days.
- Miracle Whip salad dressing can be substituted for mayonnaise.
- Dill pickle relish can be substituted for sweet relish.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published March 2014. Updated with new photographs, new text and republished March 2021.