Traditional Southern Deviled Eggs

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Traditional Southern Deviled Eggs Traditional Southern Deviled Eggs Recipe Courtesy of


Servings: 14 eggs
Prep Time: 15 min
Cook Time: 10 min
Difficulty: Easy

Ingredients Add to grocery list

Salt and pepper, for taste
1 teaspoon prepared mustard
1 1/2 tablespoons sweet pickle relish
1/4 cup mayonnaise
7   large eggs, hard-boiled and peeled
Paula Deen Paprika Spice Blend, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Directions

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl.

Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles, and pimentos. Store covered in refrigerator.

Show: Paula's Home Cooking
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Leave a Comment

Reader Comments:

54321

I have Paula Dean's Pan and i have made some of her recipe.

By Lynn condon on April 05, 2014

54321

I really prefer olives in my deviled eggs but if you prefer pickle relish, you would go crazy for Wickles instead. Sims Foods, Inc. (800wickles) I can't go back to ordinary relish now.

By Dawn Golas on January 05, 2014

54321

Just got done making these for tonight's Christmas Eve dinner and tomorrow's Christmas dinner (different relative's houses) and I had my husband taste one and I got the best compliment ever! He said "OMG babe these tastes just like my mom's! Brought back memories of when I was a kid sneaking these. I can't wait for mom to taste these tomorrow!" This is my very first time making teaditional southern style deviled eggs! I have made the Paula Deen BLT Deviled eggs (those were a hit! But I wanted something different). I of Spanish descent so I didn't grow up eating these during the holidays at home so I was really exited to hear that I did them justice. Thanks Paula Deen!

By Julie on December 24, 2013

43211

Awesome!!! Wouldn!t want them Anyother way.......Paula Keep Up the GOOD WORK?..

By Joy Daniels on December 22, 2013

54321

I am going to be making most of the food for our 50th wedding Anniversary. How long before you are going to use your hard boil egg for devil eggs can you cook your eggs. I am trying spray out things to be cooked and made.

By Sue Stockton on November 14, 2013

54321

Excellent just what my mother enjoys from me as a chef

By Anonymous on October 03, 2013

54321

I love deviled eggs,this one looks great thanks Paula. I love your recipes and you, keep cooking girl.

By gladys harrison on September 24, 2013

54321

I made a dozen of these for my daughter today as a surprise in her apt. fridge - she LOVED them!!! She ate 4 of them while we were on the phone! Thank, Paula - great summer recipe!

By Peggy Esposito on August 02, 2013

54321

Hello Ms. Deen, I am praying for you and I know you will be OK. Thank you for all of your great recipes. I am new to deviled eggs but adding the relish sounds really good.

By Earline McCauley on July 04, 2013

54321

I love u Paula. U keep on being u baby girl! Bless your sweet southern heart!

By mary green on June 28, 2013

54321

I am a diabetic & ABSOLUTELY adore deviled eggs. I'm not supposed to use sugar so regular relish is out of the question as far as I am concerned. Do you have a recipe for relish that can be made w/Truvia?

By Luci on June 25, 2013

54321

I've always made deviled eggs with pickles but some in the family don't want the pickles...BUT I LOVE THEM LIKE TRHAT!!

By Mary j. Smith on June 24, 2013

54321

I was brought up believing that "deviled eggs" had deviled ham in them. I mix yolk, mayo and deviled ham for egg stuffing. Without the deviled ham, you are making stuffed eggs, which are also delicious and can have a variety of ingredients.

By Mary Seidl on May 28, 2013

54321

This is how I have made deviled eggs, except I add a little cayenne pepper to give it a little extra flavor.

By Thomas Fleet on May 28, 2013

54321

You are the best I'm a bad diabetic you help me understand that there is life being a diabetic I love your cooking and thereceips

By Tammy on May 11, 2013

54321

I love these eggs...as a boy growing up in Savannah Ga...my mom and her mom made these exactly as this....I live in long island NY now..and fix these for the New Yorkers..at Christmas time...and Thanksgiving ..Alot of people dont eat these..and eat what is left for sure...just like they dont make turkey gravy homemade..I do that too...love it Paula...

By Kenneth Tullis on December 24, 2012

54321

Love love the traditional devil eggs recipe. Simple and quick. Thanks a bunch, Mrs. Seen <3 Peaceful Marilyn

By Marilyn Martin on December 24, 2012

54321

These are just like my Mama has made them for years. She a southern lady too and proud of it... Yummy! *<[:{)

By Anonymous on December 18, 2012

54321

I hate deviled eggs with relish in them....yucky. Try adding a little Old Bay seasoning to your eggs and sprinkle a little on top instead of paprika. Now that is YUMMY!

By carol on August 07, 2012

54321

This is how we've made deviled eggs for years (without the gherkin garnish) and no other recipe compares. The combination of mustard & sweet pickle relish with the standard salt, pepper, mayo & egg yolks is terrific. We've happily eaten these alone for dinner (using at least a dozen eggs). Even the kids can eat a whole plateful of them in one sitting. Nobody in our household can wait for for them to cool & everyone starts eating them as the whites are being filled, so it takes quite some time for them to start making it to the plate wink If any make it to the fridge, they're gone in less than 24 hours. Really - this recipe is that good!

By Shannon Willmeth on August 03, 2012

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