Southern Deviled Eggs are a classic starter for family meals and holiday gatherings. These tasty little appetizers are creamy and delicious and perfect for any occasion.
Deviled eggs go quickly at our family meals. I have to make a double batch so that everyone has a good chance of getting one. I’m not kidding. My people love deviled eggs. I do too!
Ingredients:
- 6-8 Large Eggs, boiled and peeled
- 1/4 Cup of Mayonnaise ( I prefer Duke’s Mayonnaise )
- 1 tsp Dijon mustard, like Grey Poupon (optional but recommended)
- 1/4 tsp dried dill
- Salt and Pepper to taste
- Fresh Dill for Garnish
- Alternate: Sliced Green Olives for Garnish
- Paprika for Garnish
After the eggs have been boiled and peeled cut the eggs in half lengthwise. Remove the yellow yolks and place them into a bowl to prepare the filling. Mash the yolks with a fork.
Add the mayonnaise, mustard, salt, pepper and dill and mix well.
I find it easier to take the filling and put it in a sandwich type plastic bag, snip off the corner and fill the whites with the yolk mixture.
Sprinkle eggs with paprika and garnish with either a slice of green olive or sprig of fresh dill.
Best Ever Deviled Eggs

I will usually prepare my eggs the day before. I make up the filling and store it in a small zip lock bag so that I can easily snip a corner and fill the egg whites shortly before serving. It’s a real time saver.
It also makes filling the eggs go so much faster this way than using a knife or spoon.
Deviled Eggs Without Relish

Old Fashioned Southern Deviled Eggs
Southern Deviled Eggs

Creamy Southern style deviled eggs with a bit of zing
Ingredients
- 6-8 Large Eggs, boiled and peeled
- 1/4 Cup of Mayonnaise ( I prefer Duke's Mayonnaise )
- 1 tsp Dijon mustard (optional)
- 1/4 tsp dried dill
- Salt and Pepper to taste
- Fresh Dill for (optional) Garnish
- Sliced Green Olives (optional) Garnish
- Paprika for Garnish
Instructions
- After Eggs have been boiled and peeled cut the eggs in half lengthwise. Remove the yellow yolks and place them into a bowl to prepare the filling.Mash the yolks with a fork.
- Add the mayonnaise, mustard, salt, pepper and dill and mix well.
- I find it easier to take the filling and put it in a sandwich type plastic bag, snip off the corner and fill the whites with the yolk mixture.
- Sprinkle eggs with paprika and garnish with either a slice of green olive or sprig of fresh dill.
Nutrition Information:
Yield:
12-16Amount Per Serving: Calories: 69Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 87mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 3g

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Meet Julia
Author of Julia's Simply Southern
About Julia
Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!
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Miranda
Thursday 1st of July 2021
What a great idea to put the filling into a plastic bag and fill right before serving! I'm gonna do that from now on!
Julia Jordan
Thursday 1st of July 2021
Thanks, it really does make the process much easier and prettier. I also enjoy that it can be made ahead and stored in the fridge until needed and ready to fill the eggs.
Amy
Friday 2nd of November 2018
I have to admit that when it comes to deviled eggs, I pretty much can't resist. Thank you for sharing your recipe at Foodie Friday.
Julia Jordan
Friday 2nd of November 2018
Amy, I'm the same way! I just love deviled eggs. I have to make extras so I can have a few samples so there aren't any missing from my egg plate for dinner.
Joanne Schweitzer
Saturday 11th of November 2017
I love the Dijon mustard in this recipe. I like the little kick it brings.
Julia
Saturday 11th of November 2017
Joanne, it really does! I love it. After I tried it the first time I've made them that way ever since.