This Classic Southern Deviled Eggs recipe is the perfect appetizer. Great for everything from party platters to bento box lunches.
Deviled or stuffed eggs are made by halving boiled whites, making a creamy filling from the yolks, and refilling the halves with it. They are perfect little appetizers but make an excellent lunch option for kids. Many keto dieters love them because they are low in carbs. Whatever your reason for making them, you will love them.
What you will need to make Southern Deviled Eggs
These eggs are very simple. They require only a few ingredients and a properly cooked hard-boiled egg. I shared a tutorial for Perfect Boiled Eggs a while back so be sure to check that out for reference. This is a basic southern style recipe but can be made to your preferred taste.
Creative Stuffed egg recipes
This recipe is familiar to many southerners but can be changed to fit any taste. Here are a few creative variations you may want to try.
Spicy Avocado Deviled Eggs | Dash of Jazz
Deviled Eggs with Tuna ~ Hint of Healthy
Toasted Pecan Deviled Eggs | Infinite Taste
Chicken Salad Deviled Eggs | A Worthey Life
Harissa Deviled Eggs | Vintage Kitty
Sour Cream Deviled Eggs | Recipes From a Pantry
Deviled Egg Cracker Bites | Plating Pixels
Zesty Nacho Deviled Eggs | Dish N the Kitchen
Cajun Style Fried Deviled Eggs | 4 Sons R Us
Pimento Cheese Deviled Eggs | Lemon Blossoms
Bacon Ranch Deviled Eggs | Cooking with Curls
How to make classic deviled eggs
Layer the halved egg whites on a serving tray and set aside. Place the yolks in a bowl and mash with a fork. Add the mayo, relish, mustard, sugar, salt, white pepper, garlic, parsley, and cayenne if using it. Whip until the filling is smooth without yolk chunks.
Spoon or pipe enough filling into each egg half. Garnish the top with a dusting of paprika or a parsley leaf. Chill before serving.
More classic southern recipes you will enjoy
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Classic Southern Deviled Eggs
- 12 boiled eggs halved yolk removed
- ⅓ c mayo
- 1 tbsp sweet relish
- 1 tsp yellow mustard
- ½ tsp sugar
- ¼ tsp celery salt
- ¼ tsp black pepper
- ¼ tsp garlic powder
- ¼ tsp dried parsley
- dash cayenne optional
- paprika or fresh parsley leaves to garnish
- Layer the halved egg whites on a serving tray and set aside.
- Place the yolks in a bowl and mash with a fork. Add the mayo, relish, mustard, sugar, salt, white pepper, garlic, parsley, and cayenne if using it. Whip until the filling is smooth without yolk chunks.
- Spoon or pipe enough filling into each egg half. Garnish the top with a dusting of paprika or parsley leaf. Chill before serving.