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Classic Southern Deviled Eggs

Classic Southern deviled eggs with creamy yolk filling, sweet relish flecks, and a paprika dusting. Hard-boiled eggs are boiled, chilled, then piped for neat, creamy deviled centers.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Southern American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Hard-boiled eggs
  • 12 large eggs
Deviled filling
  • 0.5 cup Duke's mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tsp yellow mustard
  • 1 tsp pickle juice
  • 0.5 tsp sugar
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 paprika for garnish

Equipment

  • 1 sheet pan

Method
 

Boil and chill the eggs
  1. Place 12 large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes for evenly set yolks.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise so the yolk filling has a smooth surface to pipe.
Make the yolk filling
  1. Mash the yolks until fine. Stir in Duke's mayonnaise, sweet pickle relish, yellow mustard, pickle juice, and sugar until creamy.
  2. Season with salt and pepper. Taste and adjust so the filling is balanced and not flat.
Fill and finish
  1. Spoon or pipe the filling into the egg whites. Fill each half to the top for a consistent, piled look.
  2. Dust with paprika for garnish. Chill until serving so the filling firms up slightly and stays cleanly piped.

Notes

For the cleanest filling, mash the yolks very fine before mixing—lumps make piping difficult. Store covered in the refrigerator up to 3 days; for best texture, do not freeze. If you want a lighter option, use light mayonnaise (keep the relish and mustard unchanged for the classic flavor).