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Southern Deviled Eggs

Southern deviled eggs with creamy yolk filling and sweet pickle relish—boiled, chilled, then piped into halved egg whites. The filling is mashed smooth with mayonnaise, mustard, vinegar, and a touch of sugar, finished with paprika and fresh chives.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Southern American
Calories: 260
Ingredients Method Notes

Ingredients
  

Large eggs
  • 12 large eggs
Deviled filling
  • 0.5 cup mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tbsp yellow mustard
  • 1 tsp white vinegar
  • 0.5 tsp sugar
  • 0.25 salt and pepper to taste
  • 1 paprika and fresh chives for garnish

Method
 

Boil the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil over high heat, about 10–12 minutes. Keep the water at a steady boil until it reaches full rolling bubbles.
  2. Cover the pot, remove it from the heat, and let the eggs stand 12 minutes. Keep the lid on so the heat is trapped for even cooking.
  3. Transfer the eggs to an ice bath for 10 minutes. Chill until fully cool to make peeling easier.
Make the filling
  1. Peel the eggs and halve them lengthwise, then scoop the yolks into a bowl. Keep the egg whites intact for filling.
  2. Mash the yolks with mayonnaise, sweet pickle relish, yellow mustard, white vinegar, and sugar until creamy. Mix until no dry yolk bits remain and the texture looks smooth.
  3. Season with salt and pepper to taste. Stir well so the seasoning is evenly distributed.
Fill, garnish, and chill
  1. Pipe or spoon the filling into the egg white halves. Fill them generously for a neat, mound-shaped look.
  2. Dust with paprika and fresh chives for garnish. Chill until serving.

Notes

For the cleanest deviled egg filling, use room-temperature mayonnaise and mash until silky before piping. Store in the refrigerator in a covered container for up to 3 days; do not freeze. For a lighter option, swap mayonnaise for plain Greek yogurt (same quantity) to reduce fat while keeping the creamy texture.