Skip to Content

Southern Deviled Eggs Recipe

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

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

Delicious deviled eggs

 

Old Fashioned Southern Deviled Eggs

Yield: 1 Dozen

Southern Deviled Eggs

Southern Deviled Eggs

Creamy Southern style deviled eggs with a bit of zing

Prep Time 15 minutes
Active Time 15 minutes
Total Time 30 minutes

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

  1. 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.
  2. Add the mayonnaise, mustard, salt, pepper and dill and mix well.
  3. 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.
  4. Sprinkle eggs with paprika and garnish with either a slice of green olive or sprig of fresh dill.

Nutrition Information:

Yield:

12-16

Amount Per Serving: Calories: 69Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 87mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 3g
 
 
See this recipe shared at Weekend Potluck
 

Thank you for stopping by! Be sure to sign up for my weekly email newsletter so that you never miss the latest recipes here on the blog.

You can also follow me on Facebook, Twitter, Instagram and Pinterest. Come be social y’all! I’ll see you there.

Meet Julia

Author of Julia's Simply Southern

Please Share Y'all!

Previous
Oven Roasted Carrots Recipe
Next
Cheesy Jalapeno Corn Bread Muffins

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.