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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, a family gathering, or just a simple craving for something creamy and tangy, these little bites always hit the spot. Let’s walk through how to make the perfect deviled eggs—ones that are just as easy to put together as they are to enjoy!
I don’t know about your family, but at our gatherings, these little deviled eggs are always the first to disappear. Doesn’t matter if I make a dozen or two—they vanish before I’ve even had the chance to set the platter all the way down. There’s just something about that creamy, tangy filling tucked into a tender egg white that brings everyone back for “just one more.”
For me, deviled eggs aren’t just a recipe—they’re a tradition. They remind me of holiday dinners at my mama’s house, Sunday suppers after church, and potlucks where everyone brought their best dish. It’s the kind of food that feels like home, and I love passing that feeling on every time I make them.
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.
Deviled Egg Ingredients
- 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 The Best Deviled Eggs
✱ 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.
Then add mayonnaise, mustard, relish, garlic powder (if using), salt, pepper, and hot sauce (if using). Mix until smooth.
3. Assemble the Deviled Eggs:
Spoon or pipe the yolk mixture back into the egg white halves.
Garnish with paprika and coarse cracked black pepper.
4. Serve and Enjoy:
Arrange the deviled eggs on a serving platter and enjoy!
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!
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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
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!
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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Easy Deviled Eggs Recipe
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
Instructions
How to Hard Boil 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, more set center. Let them cool in an ice bath.Stovetop Steaming: Steaming is my favorite trick for perfectly cooked, easy-to-peel eggs! Just pour about 1 inch of water into a medium saucepan, then add the steamer basket. Bring the water to a boil over medium-high heat, then gently place the eggs in the pan. Cover the pot with a tight-fitting lid, bring it back to a boil, and steam for 12 to 15 minutes. Let them cool in an ice bath, and they’ll peel like a dream. 👉 For a step-by-step guide with all my best tips, check out my full post HOW TO STEAM HARD-BOILED EGGSInstant Pot Boiled Eggs: Add 1 cup of water to the Instant Pot. Add a wire rack and place eggs on top. Cook on high pressure for 5 minutes, with a 5-minute natural release. Remove eggs to an ice water bath. 👉 For a step-by-step guide with all my best tips, check out my full post INSTANT POT BOILED EGGS:
- Peel and cut eggs: Slice peeled eggs in half, lengthwise. Carefully remove the yellow yolks and place them in a large bowl. Use a fork to mash the yolks.
- Make Filling: To the bowl of mashed yolks, add mayonnaise, mustard, pickle relish, garlic powder, and hot sauce (if using). Mash with a fork until smooth, and mix until combined. Add salt and pepper (if using) to taste. Add more mayo, mustard, or seasonings to taste, if needed.
- Assemble & Garnish: Spoon or pipe the mixture equally back into the whites. Garnish with coarse ground black pepper and paprika, if you like.
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Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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