Deviled Eggs made with relish is a classic Southern recipe. These are so easy to make and can be eaten any time of the year. Make these for a cookout, Easter, Christmas, Thanksgiving or even meal prep!
Deviled Eggs are great to eat year-round. I add my Southern twist to this classic recipe with mayo!
I actually use mayo in a few of my recipes – including my mashed potatoes! Mayo adds creaminess to the dish without the mayo flavor! I promise, all you mayo-haters – you won’t even taste it!
One thing that always (used to) deter me from making deviled eggs was getting the yolk filling back into the white halves. Well, I’ve got a tip below to eliminate that!
How to Make Southern Deviled Eggs
This is just a really simple and basic recipe. I promise, you can do this in a pinch with a few ingredients you probably already have on hand.
What You’ll Need:
- 1 dozen eggs
- Duke’s Mayo
- Pickled Relish
- Mustard
- Salt and pepper
- Paprika or chives for garnish (optional!)
First, you’ll need your eggs hard-boiled. If you are in a time crunch, do these in the Instant Pot. My friend over at Mom’s Dinner has a great recipe for Instant Pot Hard Boiled Eggs – and this method makes them so easy to peel!
How long does it take to hard boil an egg?
From start to finish – 15 minutes! That’s including bringing the water to a boil.
Place your eggs in the bottom of a large pot in a single layer. Add water until they are just covered. Add a tablespoon of Kosher salt and bring the water to a boil for one minute. Then, reduce the heat to medium and continue cooking for another 7-8 minutes.
Set aside to cool and peel. That’s all for the eggs!
Tips for Peeling Hard Boiled Eggs the Easy Way:
- Older eggs are better for peeling than fresh ones!
- Peel eggs under running water
- Wait until eggs are cool to the touch before peeling.
Instructions for Making Deviled Eggs with Relish
After your eggs are peeled, halve the eggs length-wise and scoop the yolks into a separate bowl. Place your white halves on a deviled egg platter or tray.
To the bowl of yolks, add your mayo, mustard, relish and salt and pepper. Mix well with a spoon or fork until all the yolk lumps are out.
Now here’s the tip for piping the yolks: Spoon the yolk mixture into a gallon-size storage bag. Push the mixture toward one corner at the bottom of the bag and seal closed.
With scissors, snip about 1/4 inch off the bottom corner. Then, squeeze the bag to pipe the yolk mixture into the egg white halves.
Garnish with paprika or chives and serve chilled!
Southern Deviled Eggs Recipe
Deviled Eggs made with relish is a classic Southern recipe. These are so easy to make and can be eaten any time of the year. Make these for a cookout, Easter, Christmas, Thanksgiving or even meal prep!
Ingredients
- 12 eggs
- 1/2 cup Duke's mayonnaise
- 2 tablespoons yellow mustard
- 1/3 cup Dill Pickled Relish
- Salt and pepper
- Paprika and/or chives for garnish (optional!)
Instructions
- Boil, peel and slice hard boiled eggs.
- Place the yolks into a small bowl and the white halves on to a deviled egg platter or tray.
- To the bowl of yolks, add your mayo, mustard, relish and salt and pepper. Mix well with a spoon or fork until all the yolk lumps are out.
- Pipe the yolk mixture back into the white halves by using my piping tip in the article above or a pastry bag.
Notes
Tips for Peeling Hard Boiled Eggs the Easy Way:
- Older eggs are better for peeling than fresh ones!
- Peel eggs under running water
- Wait until eggs are cool to the touch before peeling.
Tip for Piping the Yolks:
- Spoon the yolk mixture into a gallon-size storage bag. Push the mixture toward one corner at the bottom of the bag and seal closed.
- With scissors, snip about 1/4 inch off the bottom corner of the bag. Then, squeeze the bag to pipe the yolk mixture into the egg white halves.
Other Garnishes for Deviled Eggs:
- Omit the relish if you aren't a fan, or use sweet relish instead.
- Top with bacon, dill sprigs, olives
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 68 Total Fat 6g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 4g Cholesterol 95mg Sodium 91mg Carbohydrates 0g Net Carbohydrates 0g Fiber 0g Sugar 0g Sugar Alcohols 0g Protein 3g
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