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Southern Deviled Eggs

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5 from 1 review

  • Author: Brita Britnell
  • Total Time: 40 minutes
  • Yield: 1 dozen 1x


This Southern Deviled Eggs recipe with relish is an all time favorite and perfect for family get togethers and holiday parties!


  • 6 eggs
  • ¼ cup of mayo (LOVE homemade mayo in this recipe)
  • 1 teaspoon of dijon mustard
  • 1 ½ tablespoon of dill relish (try not to get too much of the liquid)*
  • Pepper to taste*
  • Sprinkle of paprika for serving


  1. Hard boil your eggs. You can do this in the Instant Pot, in the oven, or using the classic stovetop method. To cook the eggs on the stove top, put the eggs in a pot and cover them with water so that there’s about an inch of water above the eggs. I’ve found that a teaspoon of salt in the water helps the eggs to peel quicker. Set the pot over medium hight heat and bring to a rolling boil. Once at a boil, remove from the heat, cover, and let sit for 10 minutes. Remove the eggs from the pot and place them in an ice bath to cool completely.
  2. Peel your cooled eggs and slice them in half lengthwise. Gently remove the yolks and place in a medium bowl. Mash the yolks until they’re creamy and very few lumps remain.
  3. Add the dijon, relish, mayo, and pepper to the yolks and mix well to combine.
  4. Spoon the mixture into the egg whites and sprinkle with a bit of paprika. Serve and ENJOY!


*There’s enough salt in the mustard, mayo, and salt that you shouldn’t need to add any extra but adjust to your preferences.

*If you don’t have dill relish, you can actually just finely chop up a pickle and mix in that plus about 1 teaspoon of the pickle juice. It’s not quite as good but works in a pinch :D

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: appetizer
  • Method: boiling
  • Cuisine: American