Southern Deviled Egg Recipe with Pickles
With fluffy, tangy, & creamy filling in perfectly-cooked hard-boiled eggs, this easy-to-make Southern Deviled Egg Recipe with pickles will be your new favorite appetizer.
Servings: 24 egg halves
Calories: 65kcal
Equipment
- measuring spoons
- measuring cups
- a fork
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
Notes
This recipe can easily be cut in half to make 6 eggs - it will make 12 deviled egg halves.
If you don't like pickles, you can leave them and the juice out - just be sure to add white vinegar.
Nutrition
Serving: 0.5egg | Calories: 65kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 122mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
