Easy Classic Southern Deviled Eggs (Delicious)
These Easy Classic Southern Deviled Eggs are a perfect appetizer that blends creamy, tangy, and savory flavors. Made with mayonnaise, yellow mustard, and dill pickles, these deviled eggs are a crowd favorite for any occasion. Whether you’re hosting a party, family gathering, or potluck, these deviled eggs are a must-have!
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes (for boiling eggs)
- Total Time: 30-35 minutes
- Yield: 12 deviled egg halves (serves 6 people)
- Category: Appetizer, Party Food, Snack
- Method: Boiling, Mixing
- Cuisine: Southern, American
- Diet: Vegetarian
Ingredients
6 extra-large eggs
2 tablespoons mayonnaise
2 teaspoons yellow mustard (old-fashioned yellow mustard, not Dijon)
2 tablespoons chopped hamburger dill pickles (finely minced, not kosher dill pickles)
1 teaspoon hamburger dill pickle juice
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
½ teaspoon paprika (optional, for garnish)
Instructions
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Boil the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Reduce heat and simmer for 10-12 minutes. Transfer eggs to an ice bath or run under cold water to cool.
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Peel the Eggs: Once cooled, peel the shells, slice eggs in half lengthwise, and remove yolks. Set egg whites aside.
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Make the Filling: Mash yolks with a fork until smooth, then mix in mayonnaise, mustard, chopped pickles, pickle juice, salt, and pepper. Stir until creamy.
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Fill the Egg Whites: Spoon or pipe the yolk mixture into the egg white halves.
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Garnish and Serve: Optionally, sprinkle with paprika for color and flavor. Serve immediately or refrigerate until ready.
Notes
Deviled eggs are best enjoyed cold and can be made ahead of time.
You can swap mayonnaise for Greek yogurt or sour cream for a lighter version.
