February 23, 2015

Classic Southern Deviled Eggs

Creamy classic Southern Deviled Eggs are always a potluck and party favorite.  Bring a plate full to your next potluck, and watch them disappear.

Southern Deviled Eggs

Deviled Eggs are the quintessential Southern potluck food.  With these group meals where each person brings a dish to share ... literally meaning everyone goes with the "luck of the pot" and eats whatever foods show up ... you can rest assured in the South that at least one person {if not more} will arrive with a big plate full of classic Southern Deviled Eggs.  Certainly, no Southern church potluck meal is complete without them.
And most certainly, that big plate full of Southern Deviled Eggs will be empty well before the end of the meal.

Southern Deviled Eggs

I know my husband, for one, scans that food table ... searching for and seeking out plates of these creamy little egg jewels.

He could eat the entire plate.

But politeness keeps his self control in check.  And he takes just one.  Like everyone else, not wanting to be greedy ... leaving everybody else their share of this favorite.

Making Southern Deviled Eggs

But what makes us love classic deviled eggs so much?

Is it the creaminess of the golden yolk mixture?  The wonderful teeny touch of crunch from the sweet pickle relish?  Memories we've attached to this yummy comfort food?  Or the way these classic eat-with-your-fingers little egg halves pop so easily into our mouths?

Southern Deviled Eggs Filling

Who knows the reason deviled eggs hold such a fond place in our hearts.

Filling Southern Deviled Eggs

But rest assured ... bring a big plate full of Southern Deviled Eggs to your next potluck, and everyone will call themselves lucky to taste what you brought in your  pot.

Southern Deviled Eggs
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Southern Deviled Eggs

  • 6 hard boiled eggs
  • 3 T. mayonnaise
  • 1/2 tsp. prepared yellow mustard
  • 1 1/2 T. sweet pickle relish
  • pinch salt & pepper
  • paprika
  • baby dill pickles, sliced
  1. Cut hard boiled eggs in half lengthwise. Remove yolks and place in a small mixing bowl.
  2. Mash yolks with a fork until they resemble a sandy texture. Add mayonnaise, mustard, relish, salt, and pepper; stir until well combined and smooth.
  3. Place yolk mixture in a piping bag fitted with a large round tip.* Pipe yolk mixture into the cavity of each egg white. Sprinkle with paprika and garnish each deviled egg with a dill pickle slice.
* I use a disposable piping bag.  A zip-top baggie can also be used ~ place yolk mixture in the baggie, seal, and cut a bottom corner of the baggie.  Or, simply use two spoons to spoon the yolk mixture into the egg whites.


Enjoy these other deviled egg creations from The Kitchen is My Playground ...


  1. This post is near and dear to my heart. My mom was the deviled egg queen and I'm following in her footsteps. I'm asked to bring them when ever invited for a food event. And this is so close to how I was taught to make them. Wish I had one right now.

  2. Mmmm... I love deviled eggs too.

  3. O.K. You've convinced me; I'll be bringing deviled eggs to my next potluck. I'm sure they'll be a hit up here in the Northeast too! :) Pinned.

  4. MM amazingly delicious eggs! Really great apetizer.

    Home cleaners Fulham

  5. I absolutely LOVE deviled eggs, and yours look amazing! Great pictures :)

  6. Yum. These look delicious. This is the basic recipe I learned for deviled eggs and it's the only way I actually enjoy eggs. I remember many church potlucks and family reunions with these delicious eggs.

  7. Those deviled eggs look so good. Deviled eggs is the way to my heart!

  8. I love deviled eggs, and your photos are terrific!

  9. Oh yummmmm, I love deviled eggs. I have to try this recipe and soon! Thanks for sharing. PINNED!

  10. How delicious!! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  11. I love your Deviled Eggs, they look awesome. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
    Come Back Real Soon!
    Miz Helen

  12. I'm afraid that I must disagree with you about the origin of the word potluck. It derives from the Native American word potlatch which refers to the custom of bringing gifts for the tribal chief when coming to an encampment to visit.

  13. I will definitely be making these for Thanksgiving!


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