Southern Deviled Eggs, or dressed eggs if you prefer, 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!

Table of Contents

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

4.12 from 9 votes

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Southern Deviled Eggs

Creamy Southern style deviled eggs with a bit of zing

Prep Time15

Cook Time15

Total Time30

Servings: Dozen

Calories: 69kcal

Author: Julia Jordan

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

What to Serve with Southern-Style Deviled Eggs?

Deviled eggs are a classic and versatile appetizer, and there are plenty of options for what to serve alongside them to create a well-rounded meal or snack. Here are some delicious ideas:

- Garden Salad: A simple garden salad with fresh greens, tomatoes, cucumbers, and a vinaigrette dressing can provide a refreshing contrast to the richness of deviled eggs.
- Coleslaw: Creamy coleslaw complements the creamy filling of deviled eggs and adds a bit of crunch.
- Crudité Platter: Offer a platter of fresh vegetable sticks like carrots, celery, and bell peppers with a dipping sauce or hummus.
- Cheese and Charcuterie: A selection of cheeses, cured meats, and some crusty bread or crackers make for an elegant accompaniment.
- Pickles: Pickled vegetables, such as dill pickles or pickled onions, can provide a tangy and crunchy side. Deviled eggs are a wonderful addition to your holiday relish tray.
- Shrimp Cocktail: Chilled shrimp with cocktail sauce can be a fantastic seafood pairing.
- Stuffed Mushrooms: Serve some stuffed mushrooms for a savory and satisfying appetizer combo.
  Don’t forget about something to wet your whistle…
  - Iced Tea or Lemonade: These classic Southern drinks can be a great accompaniment to deviled eggs, especially for a brunch or outdoor gathering.
  - Sparkling Water: Sparkling water with a splash of citrus or a sprig of mint can be a refreshing option.

Feel free to mix and match these ideas to create a balanced and enjoyable meal or appetizer spread featuring deviled eggs as the star of the show.

See this recipe shared at Weekend Potluck

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