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Classic Southern Deviled Eggs

Classic Southern deviled eggs made with hard-boiled eggs, a creamy yellow yolk filling, and relish-flecked tang. Pipe or spoon the filling into halved whites and finish with a bright paprika dusting.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 22 minutes
Total Time 54 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

12 large eggs
  • 12 eggs Use large eggs.
Duke's mayonnaise and flavorings
  • 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 tsp salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.25 tsp paprika For garnish.

Equipment

  • 1 sheet pan

Method
 

Boil the eggs
  1. Place 12 eggs in a pot and cover with cold water, then bring to a boil. Cover and remove from heat and let stand for 12 minutes.
  2. Chill the boiled eggs in an ice bath for 10 minutes. Peel and halve them lengthwise.
Make the yolk filling
  1. Mash the egg yolks until fine. Stir in mayonnaise, sweet pickle relish, yellow mustard, pickle juice, and sugar until creamy.
  2. Season the filling with salt and pepper to taste. Mix until evenly flavored and smooth.
Fill, garnish, and chill
  1. Spoon or pipe the yolk mixture into the egg whites. Arrange the filled eggs on a sheet pan.
  2. Dust the tops with paprika for garnish. Chill until serving.

Notes

For the cleanest filling, mash the yolks until no larger crumbles remain before mixing in the mayonnaise and relish. Refrigerate deviled eggs in a covered container for up to 3 days; they do not freeze well due to texture changes. For a lighter option, use reduced-fat mayonnaise to keep the filling creamy with less total fat.