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southern deviled eggs on white plate
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5 from 4 votes

Southern Deviled Eggs

This Southern Deviled Eggs recipe is a delicious appetizer that you’ll want to make again and again. These eggs are stuffed with a creamy flavorful filling that results in the perfect bite.
Prep Time 5 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 202kcal


  • 12 large eggs
  • ¼ cup mayonnaise
  • 3 Tablespoon sweet relish
  • 2 Tablespoon diced jalapeños
  • 1 Tablespoon yellow mustard
  • Salt and pepper to taste
  • Paprika for garnish


  • Place eggs in a large pot and cover the eggs with an inch of water. Bring to a boil.
  • Boil eggs for 7-8 minutes. Remove eggs with a slotted spoon and place them in a bowl of cold water to stop the cooking process. Allow cooling in the water for 5 minutes.
  • Once cool, remove and peel the eggs and cut them in half. Remove the cooked yolk from the egg whites and place the yolks in a separate bowl.
  • Use a fork and mash the egg yolks until broken apart. Add mayonnaise, sweet relish, diced jalapeños, salt, and pepper, and stir until combined and creamy.
  • Use a small spoon or piping bag to put the yolk mixture on top of the cooked egg white halves. Sprinkle the deviled eggs with paprika for garnish.
  • Cover and place the deviled eggs in the fridge for at least 30 minutes before serving, or up to 24 hours.


  • This is a base recipe for deviled eggs. Feel free to shake it up by adding your own additions to the filling. You can try adding hot sauce, bbq sauce, chopped dill pickles, or vinegar.
  • If you prefer, you can prepare the eggs by pressure cooking or air frying them before proceeding with the recipe. To pressure cook the eggs, place eggs in a pressure cooker on low pressure for 8 minutes. After 8 minutes, quickly release any remaining pressure.


Calories: 202kcal