With fluffy, tangy, and creamy filling in perfectly-cooked hard-boiled eggs, this Classic Southern Deviled Egg Recipe will be your new favorite side or appetizer. Perfect for a family or a party, these deviled eggs are quick and easy to make and are a crowd-pleaser.
Deviled Eggs are one of my favorite ways to eat eggs. They make a great appetizer, and always seem to disappear from the serving tray – there are never enough. They are great for the holidays, but I love having them all year-round as an easy and filling snack!
Made with mayonnaise, mustard, and pickle juice – hard-boiled egg whites are topped with a creamy and delicious egg yolk filling that you’re going to love. This recipe also uses finely diced pickles to add a little bit of texture to the creamy filling.
It’s quick and easy to make and is the perfect snack, appetizer, or side. I love to cook the eggs in my Instant Pot, and they come out perfect every time!
Table of Contents
Southern Deviled Egg Ingredients
- Large Eggs – This recipe starts with hard-boiled eggs. I like to cook mine in an Instant Pot using the 5-5-5 method. It makes perfect hard-boiled eggs that peel really easily and cleanly.
- Mayonnaise – I like to use Blue Plate Mayonnaise, but you can use your family’s favorite. (Just don’t use Miracle Whip as it is too sweet!)
- Yellow Mustard – Heinz Yellow Mustard is our favorite, but you can use any brand you prefer.
- Tabasco Sauce – Hot sauce gives the eggs a little spice – add more if you like them hot! You can also add a pinch of cayenne if you like them really hot.
- Dill Pickles – I love the extra crunch that pickles give to deviled eggs. You will want to dice them up very finely. (You can use sweet pickle relish if you prefer sweet pickles, but we love dill pickles. If you don’t like pickles, you can also leave them out.)
- Pickle Juice – If you don’t like pickles, you can omit the juice and use white vinegar.
- Seasonings – You will need kosher salt, black pepper, and garlic powder.
For the Garnish
Use your favorite topping on your deviled eggs – I love using Tony Chachere’s Creole Seasoning to make cajun deviled eggs – you can use your favorite cajun seasoning or use paprika if you don’t like spice.
This is just a quick overview of the ingredients that you’ll need to make deviled eggs. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.
Equipment
You’ll also need:
- An Instant Pot or pressure cooker, a trivet or sling (or an Instant Pot Egg Rack) – or a pot on the stove.
- Measuring Spoons, a Mixing Bowl, a Fork, an Egg Platter (I got mine at Kohl’s several years ago – it isn’t in stock anymore, but this one on Amazon is similar! I’ve also seen really cute ones in antique stores.)
- A Piping Bag with a Large Tip or a Quart-Size Baggie (You’ll Cut the Corner Off Later)
How to Make Southern Deviled Eggs
Before you make your deviled eggs, you’ll need to hard boil your eggs.
I like to use my Instant Pot Hard Boiled Eggs Recipe because the eggs come out perfect every time and are incredibly easy to peel.
- After you’ve hard-boiled your eggs, peel the eggs and place them in the refrigerator for at least an hour to chill. (Pictures 1 – 2)
- Next, slice your eggs in half along their long axis. (Picture 3) Then, scoop out the egg yolks and put them in a large mixing bowl. (Pictures 4 – 5)
- Once you have all the yolks in a bowl, mash the yolks with a fork. (Pictures 6 – 7)
- Then, mix in the mayo, mustard, hot sauce, pickle juice, salt, pepper, and garlic powder. (Picture 8)
- Mash everything together with a fork until it reaches your desired consistency. Then stir in the finely chopped pickles or relish. (Pictures 9 – 11)
- Add more salt and pepper to taste – you might need more hot sauce as well. (If you want them to really kick you in the pants, you can add cayenne or more Tony’s.)
How to Fill a Piping Bag with Deviled Egg Filling
I stick the tip of the piping bag in a wide mouth mason jar or a large cup, then open the bag around the jar. Spoon the filling into the bag, then close the bag and twist from the top so all the filling gets pushed down to the tip.
If you don’t have a piping bag, you can do the same thing with a plastic bag. Once all the yolk mixture is pushed to one corner, cut off a small edge to make a “make one by cutting the corner off of a plastic bag “tip” to squeeze out the filling.
- Fill the egg white halves with the yolk mixture by spooning it in or using a piping bag. (Pictures 12 – 14)
- Once the eggs are filled with the creamy yolk mixture, sprinkle a little Tony’s Seasoning or paprika on top. (My family loves the extra spice on the eggs from the Tony’s Seasoning.) (Picture 15)
Storage
Deviled eggs should be stored in the refrigerator when they are not being served. The maximum time you should leave deviled eggs out of the refrigerator is two hours – unless it is really cold in your house.
If you have leftovers, place them in an airtight container in a single layer and store them in the refrigerator. (I like to put a paper towel under the eggs to absorb any excess moisture.)
They will be good in the fridge for 3-4 days. They will be safe to eat for longer than that, but the quality won’t be as good after a few days. Don’t freeze them.
Deviled Egg Salad
If I have a lot of leftover deviled eggs and I start to get a little “deviled egged out,” I will mash the remaining eggs into egg salad and eat it on a sandwich or with cucumber slices. (If I do this, I will add more diced-up pickles and some finely diced celery to the egg salad to add a little crunch to it!)
Recipe Tips
- To fill the eggs, you can:
- Spoon the yolk mixture into the egg whites
- Fill a plastic bag with the yolk mixture, then cut the corner off the bag to “pipe” it in.
- Use a piping bag. If you use a proper piping bag with a frosting tip, just be aware that the pickles can clog the tip. I usually use the most “open” tip. (With the set I have, the tip is called “Open Round.”)
- If you don’t like pickles, you can leave them and the juice out. Just be sure to add white vinegar. The vinegar helps to break down the egg yolks, making them creamy and delicious.
- You don’t have to use Tony’s Creole Seasoning if you don’t like spice, but it adds a delicious layer of flavor to the eggs. You can use paprika instead. If you do like spice, I highly recommend using it.
- If you are preparing eggs for the next day (or more than 12 hours later), sprinkle the paprika or Cajun Seasoning on the eggs right before serving. It will help to keep them looking pretty and fresh.
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Southern Deviled Egg Recipe with Pickles
Ingredients
- 12 eggs
- 8 tablespoons mayonnaise
- 3 teaspoons yellow mustard
- 5 – 6 dashes Tabasco Sauce
- 4 – 5 tablespoons dill pickles finely diced (if you prefer, you can use sweet relish, but I love dill pickles)
- 1 teaspoon pickle juice you can also use white vinegar
- 1 pinch kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
For Garnish
- 1 sprinkle paprika
- 1 sprinkle Tony Chachere's Creole Seasoning
Instructions
- Hard boil eggs using your preferred method – I like to use the Instant Pot because the eggs are perfect every time and they are incredibly easy to peel.12 eggs
- Peel the eggs, then let them chill in the fridge for at least an hour.12 eggs
- Slice the eggs in half along their long axis, then scoop out the yolks into a bowl.12 eggs
- Mash the yolks with a fork, then mash in mayonnaise, mustard, Tabasco sauce, pickle juice, salt, pepper, and garlic powder.8 tablespoons mayonnaise, 3 teaspoons yellow mustard, 5 – 6 dashes Tabasco Sauce, 1 teaspoon pickle juice, 1 pinch kosher salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder
- Mash until desired consistency, then stir in the diced pickles.4 – 5 tablespoons dill pickles
- Add more salt and pepper to taste if desired.
- Fill the egg whites with the egg yolk mixture. You can either spoon it in or use a piping bag. (I like to fill a plastic bag with the mixture, then cut the corner off the bag to "pipe" it in. You can also use a proper piping bag with a frosting tip if you want to be fancy.)
- Once the eggs are filled, sprinkle a little paprika over the eggs. (If serving the next day or more than 12 hours later, sprinkle the paprika on the eggs right before serving.)1 sprinkle Tony Chachere's Creole Seasoning, 1 sprinkle paprika
Video
Notes
Special Equipment Needeed
- measuring spoons
- measuring cups
- a fork
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
🙋♀️ Frequently Asked Questions
If you follow my recipe for Instant Pot Hard Boiled Eggs, you should chill them in an ice bath for 5 minutes. They will peel so easily this way. If you cook your eggs on the stove, you should place them in an ice bath to chill for at least 10 minutes.
Deviled eggs can be lumpy if the eggs are undercooked or overcooked. I like to make my hard-boiled eggs in the Instant Pot for this reason – they come out perfect for deviled eggs every single time. The yolks come out nice and smooth and perfectly creamy. If you have already cooked your eggs and the filling is a little lumpy, you can use a hand mixer, food processor, or blender to puree the filling a little to remove the lumps.
Deviled eggs can be slippery little suckers. If you use a plate specifically designed for deviled eggs, they shouldn’t slide around too much. If you use a normal plate, you can prevent them from sliding all over by adding some “roughage” to the plate. You can put spinach, shredded iceberg lettuce, or a bag of coleslaw mix on the plate. Then, put your eggs on top of the roughage to create a little bit of a bed to grip the bottoms of the eggs.
Recipe Yield & Serving Size
This recipe uses 12 eggs, which will make 24 deviled egg “halves.”
It can easily be cut in half to make 6 eggs, which will make 12 deviled egg “halves” to feed a smaller crowd.
The serving size for this recipe depends on how much your guests like deviled eggs. I would plan on at least 1 or 2 “halves” per person. (Unless you have a teenage boy who loves deviled eggs – then plan on at least 6 “halves” just for them 😉 We learned this last Thanksgiving. Teenage boys will eat you out of your house if you let them! )
Love me some Deviled Eggs – Absolutely Delicious!
I’m totally with you on the Blue Plate Mayo.
Blue Plate is the best!