Southern Deviled Eggs Recipe (with relish)

Name: Southern Deviled Eggs with Relish
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 12 large eggs; ⅓ cup mayonnaise (add more to taste 1 tablespoon at the time after mixing); 2 tablespoons dill relish ((if you prefer sweet relish you can use that)); 1 ½ teaspoons yellow mustard; ⅛ to ¼ teaspoon garlic powder ((optional)); ¼ teaspoon salt (or to taste); ¼ teaspoon black pepper (or to taste); dash hot sauce ((optional) or to taste); paprika (for garnish); coarse cracked black pepper (for garnish)

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These Classic Southern Deviled Eggs are a staple that never goes out of style. Whether it’s Sunday supper, a holiday spread, or just a simple craving, these little bites always hit the spot. We’re going to walk through how to make the perfect deviled eggs that are creamy, flavorful, and easy to pull together. And don’t worry, I’ll show you exactly how to get those shells off clean with no more torn whites or peeling struggles.

Deviled eggs on a white plate garnish with parsley.

why you’ll love these Southern Deviled Eggs

Nikki in the kitchen with key lime tarts on the counter.

I don’t know about your family, but at our gatherings, these deviled eggs are always the first to disappear. Doesn’t matter if I make a dozen or two; they vanish before I’ve even set the platter all the way down. There’s just something about that creamy, tangy filling tucked into a tender egg white that keeps folks coming back for “just one more.”

But for me, deviled eggs aren’t just a recipe—they’re a tradition. They remind me of holiday dinners at Mama’s house, Sunday suppers after church, and potlucks where everyone brought their best. It’s the kind of food that feels like home, and I love passing that feeling on every time I make them.

Why This Recipe is Tried and True!

Here’s why you can count on this recipe to deliver the best deviled eggs—every single time:

❥ Flawless Peeling Technique: We don’t just boil eggs—we steam them. That gentle method, followed by an ice bath, creates the perfect thermal shock to help the shell slip right off. No more craters or torn whites—just smooth, pretty egg halves, ready to fill.

❥ That Classic Southern Tang: This is all about balance. Creamy mayo, a touch of yellow mustard, and just enough dill relish (or sweet, if that’s your thing) to give it that signature tang. It’s the flavor profile that makes this recipe feel like it’s been passed down for generations—because it has.

❥ Velvety Smooth Filling: No dry or lumpy filling here. I mash the yolks thoroughly (a sieve or small blender works wonders, too) so the texture is smooth and light, easy to spoon—or pipe—right into the whites. It’s creamy, airy, and melts in your mouth

Nikki

Nikki’s Recipe Rundown

Taste & Texture: Creamy, tangy, and perfectly seasoned with a hint of crunch from the relish.
Ease: Simple steps with options for boiling, steaming, or using the Instant Pot.
Pros: Versatile, make-ahead friendly, and always a crowd-pleaser.
Considerations: Ensure eggs are cooled properly for easy peeling.
Recipe Worthy: Absolutely! A staple for holidays, potlucks, or any occasion.

Southern Deviled Eggs Ingredients

A labeled image of ingredients needed to make deviled eggs.

Large Eggs: Steaming Eggs or Boiling Eggs in the Instant Pot helps with easy peeling.
Mayonnaise: Provides creaminess; (I love Dukes brand) adjust to the consistency you like.
Dill Relish: Adds a tangy crunch; sweet relish can be used.
Yellow Mustard: Gives a classic tang.
Garlic Powder: Optional; adds a subtle depth of flavor.
Salt & Black Pepper: Season to taste.
Hot Sauce: Optional; adds a spicy kick.
Paprika & Coarse Cracked Black Pepper: For garnish; adds color and an earthy peppery finish.

What Makes Boiled Eggs Easier to Peel?

The biggest game-changer when it comes to peeling eggs easily? The cool-down, aka ice bath! No matter how you cook them—boiled on the stovetop, steamed, or in the Instant Pot—moving them straight into an ice water bath is key. That quick chill stops the cooking process and helps separate the membrane from the shell, making peeling a whole lot less frustrating.

The Instant Pot is my personal favorite. Not only is it hands-off and super consistent, but the shells practically slide off. It’s my go-to when I need a whole batch done quickly and without the headache.

Steaming comes in close behind. It’s gentle, and the eggs cook evenly without overboiling. Bonus? You don’t need much water, and the shells come off beautifully.

Traditional boiling still works, especially if it’s what you’re used to. Just be sure not to skip that ice bath—it’s the real MVP here. Give the eggs at least 14-15 minutes in cold water, and you’ll have eggs that are cool, easy to handle, and ready to peel without too much of a fight.

How to Make Deviled Eggs with Relish

✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!

1. Cook the Eggs:

Stovetop Boiling: Place eggs in a pot and cover with cold water by about an inch. Bring to a boil over high heat, then turn off the heat and cover. Let them sit for 10–12 minutes—10 minutes for a creamier yolk, 12-15 for a firmer center.
Stovetop Steamed Eggs: Add about 1 inch of water to a saucepan and insert a steamer basket. Bring water to a boil, place eggs in the basket, cover, and steam for 12–15 minutes.
Instant Pot Boiled Eggs: Place a trivet in the Instant Pot and add 1 cup of water. Place eggs on the trivet, seal the lid, and cook on high pressure for 5 minutes. Allow a 5-minute natural release, then quick release any remaining pressure.

Whichever method you use, after cooking, transfer eggs to an ice bath to cool.

2. Prepare the Filling:

Peel the cooled eggs and slice them in half lengthwise. Remove yolks and place them in a bowl, and mash the yolks with a fork.

Pro Tip:
For extra-smooth filling, push the cooked yolks through a fine mesh sieve or give them a quick blend in a food processor. It breaks down any little bits and gives you that light, velvety texture that pipes beautifully and tastes even better.

A side by side image of bowl of egg yolks and them mashed.

Then add mayonnaise, mustard, relish, garlic powder (if using), salt, pepper, and hot sauce (if using). Mix until smooth.

A side-by-side image of mixture added to mashed boiled egg yolks, and then salt and pepper added.

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3. Assemble the Deviled Eggs:

Spoon or pipe the yolk mixture back into the egg white halves.

Boiled egg whites that have been half on a wooden board with deviled egg filling being spooned and piped on.

Garnish with paprika and coarse cracked black pepper.

4. Serve and Enjoy:

Arrange the deviled eggs on a serving platter and enjoy!

Deviled eggs on a white deviled egg tray.

What is the Best Way to Fill Deviled Eggs?

Really, there is no right or wrong way to fill a deviled egg! Most days, I’m all about the spoon method. It’s quick, easy, and exactly how I’ve always seen it done growing up. Just scoop that filling right in and move on—because let’s be honest, we’re ready to eat!

Now, if you want to fancy them up a bit, piping on the filling really isn’t that hard. Just pop the mixture into a zip-top bag, snip a corner, and squeeze it right into the whites. You could also use a pastry bag and tip if you’ve got one handy. Either way, it’s a simple extra step that gives them a pretty finish without a lot of effort.

How to Store Deviled Eggs with Relish

Can you make deviled eggs ahead of time?

Deviled eggs are definitely make-ahead friendly, with just a little planning. I don’t recommend filling them too early, though. The egg whites can get a little weepy and lose that nice firm texture if they sit too long with the filling.

Here’s what I do:
Go ahead and boil, steam eggs, or pressure cook the eggs 1 to 4 days ahead of time. Once they’re cooled and peeled, you can refrigerate them before using them.

You can also slice them and store the whites and the yolk filling separately in airtight containers in the fridge 24 hours before assembling. I put a paper towel in the zip bag or container of the egg whites to soak up any extra moisture.

Then, on the day you’re serving, pull them out, fill them up, and garnish. It takes just a few minutes, and you’ll have deviled eggs that taste fresh and hold their shape beautifully.

How to Store Leftover Deviled Eggs?

Leftovers can be stored in the refrigerator for up to 3-4 days in an airtight container!

Recipe FAQs

Is it better to make deviled eggs the day before or the day of?

You can definitely get ahead, but I always recommend waiting to fill them until the day of. You can cook, peel, and even slice the eggs a day ahead, and mix up the filling too. Store the white and yolk mixture separately in airtight containers in the fridge. Then, when you’re ready to serve, pipe or spoon the filling in. This keeps the whites from getting watery and helps everything taste fresh and look its best.

Can I freeze deviled eggs?

I wouldn’t recommend it. The texture of the egg whites changes in the freezer and just doesn’t hold up. For the best flavor and texture, stick to the fridge.

How do I transport deviled eggs?

If you’re taking them to a gathering, a deviled egg carrier is your best friend. If you don’t have one, place them in a container lined with paper towels to help keep them in place. Assemble just before you go, or keep the filling and whites separate and put them together when you arrive.

What to Serve with Southern Deviled Eggs?

Deviled eggs are one of those dishes that just go with everything. They’re a staple on just about every holiday table—right next to the ham, turkey, or roast, nestled between the macaroni and cheese and green beans. They show up at cookouts too, holding their own alongside smoky barbecue, baked beans, and potato salad.

They’re also perfect for brunch spreads, paired with buttery biscuits, breakfast casseroles, or even shrimp and grits if you’re feeling fancy.

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Southern Deviled Eggs

why you’ll love these Southern Deviled Eggs

Nikki’s Recipe Rundown