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Southern Deviled Eggs

Southern deviled eggs with creamy yolk filling are boiled, ice-bathed, then piped into halved whites for a smooth, rich bite. Finished with paprika and fresh chives and chilled until serving.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 165
Ingredients Method Notes

Ingredients
  

12 large eggs
  • 12 large eggs Use room-temperature eggs if possible for more consistent boiling.
Filling
  • 0.5 cup mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tbsp yellow mustard
  • 1 tsp white vinegar
  • 0.5 tsp sugar
  • 0.25 tsp salt Add to taste; start small and adjust after mixing.
  • 0.25 tsp pepper Add to taste; black pepper is typical.
  • 1 paprika For garnish, dust lightly.
  • 1 fresh chives For garnish, snip fresh chives right before serving.

Method
 

Boil and set the eggs
  1. Place the eggs in a pot and cover with cold water, then bring to a boil over high heat.
  2. Cover the pot, remove from heat, and let the eggs stand for 12 minutes.
  3. Transfer the eggs to an ice bath for 10 minutes, so the centers fully set for clean peeling.
  4. Peel the eggs and halve them lengthwise, keeping the yolks intact.
Make the deviled filling
  1. Mash the yolks with mayonnaise, sweet pickle relish, yellow mustard, white vinegar, and sugar until creamy.
  2. Season the yolk mixture with salt and pepper to taste.
Fill and finish
  1. Pipe or spoon the filling into the egg white halves.
  2. Dust the tops with paprika and sprinkle with fresh chives, then chill until serving.

Notes

For the cleanest filling, mash the yolks thoroughly until no large lumps remain before seasoning. Keep deviled eggs covered in the refrigerator for up to 3 days; they do not freeze well because the texture breaks when thawed. Dietary swap: use reduced-fat mayonnaise for a lighter filling while keeping the same relish-mustard flavor.