Southern Deviled Eggs Recipe combines creamy egg yolks, mayonnaise, Dijon mustard, pickle relish, crispy bacon, and green onions into a classic Southern appetizer. It's great for holiday gatherings, barbecue side dishes, and easy party appetizers. The filling stays smooth and tangy while the bacon adds savory crunch on top.
If you like this recipe, you may also like our Classic Southern Potato Salad or this Southern Pimento Cheese Sandwich.
Southern Deviled Eggs Recipe at a Glance 🔎
- 🕒 Prep Time: 20 minutes
- ⏱️ Cook Time: 10 minutes
- 🧊 Optional Chill: 30 minutes
- 👥 Servings: 6
- 🔥 Cook Method: Boiled eggs
- 🍽️ Cuisine (or General Category): Southern appetizer
- 👩🍳 Pair With: Instant Pot BBQ Chicken, Pulled Pork, Classic Potato Salad, Broccoli Salad, sandwich platters
- ⭐ Difficulty Level: Easy
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Piping the filling into the egg whites gives the deviled eggs a cleaner presentation for parties. ~Jami
Why We Love This Recipe
- Creamy and Savory Combo: The creamy yolk filling with crispy bacon creates a satisfying bite.
- Southern Twist: Pickle relish adds a tang that complements the eggs.
- Easy to Make: Simple steps for a delicious party appetizer or side dish.
- Perfect for Entertaining: Impress guests with this classic Southern appetizer.
Ingredients for a Southern Deviled Eggs Recipe
- Eggs: The base of our deviled eggs, provides a rich, creamy texture.
- Bacon: Adds a smoky, savory flavor and crispy texture.
- Mayonnaise: Creates a smooth, creamy filling.
- Dijon Mustard: Adds a tangy kick to balance the richness.
- Pickle Relish or Diced Pickles: Provides a sweet and tangy flavor that complements the other ingredients.
- Green Onion: Adds a fresh, mild onion flavor.
- Paprika: For garnish, adding a touch of color and a hint of smokiness.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Bacon: Substitute with turkey bacon for a lighter option.
- Pickle Relish: Use dill pickle relish for a different flavor.
- Mayonnaise: Substitute a portion of mayonnaise with Greek yogurt for a healthier option.
- Presentation: Pipe the filling into the eggs for an elegant look.
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How to Make Southern Deviled Eggs with Bacon
STEP ONE: Prepare the Eggs
Place 12 eggs in a large saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook for 10-12 minutes. Remove from heat, drain, and transfer eggs to a bowl of ice water to cool.
STEP TWO: Prepare the Filling
Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a separate bowl.
STEP THREE: Mix the Ingredients
Mash the egg yolks with a fork until smooth. To the mashed yolks, add 6 tablespoons mayonnaise, 2 teaspoons Dijon mustard, and 2 tablespoons pickle relish (or finely diced pickles). Mix until well combined and creamy.
STEP FOUR: Fill the Egg Whites
Spoon or pipe the yolk mixture into the egg white halves, dividing evenly. Sprinkle each deviled egg with crumbled bacon, green onion, and paprika for garnish.
Arrange the deviled eggs on a serving platter. Serve immediately or refrigerate until ready to serve.
📌 Pro Tip: If you don't have a piping bag, grab a freezer bag! Just scoop your yolk filling inside, push it toward one corner, and snip off the tip with scissors.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Use an ice bath to cool the eggs quickly and make peeling easier.
✔️ DO Make sure the bacon is crispy.
✔️ DO Taste the filling before filling the egg whites and adjust seasoning as needed.
Storage
Refrigerate Southern deviled eggs in an airtight container for up to 2 days. This dish is not freezer-friendly. Reheating is not required.
Recipe FAQs
The eggs should be completely cooled and dried before slicing. Also, avoid adding too much mayonnaise or other liquid ingredients to the yolk mixture. Drain any pickle relish well before adding it to the mixture.
Yes, prepare the eggs and filling separately, then store them in airtight containers in the refrigerator. Assemble the deviled eggs just before serving to keep them fresh and prevent the filling from becoming soggy.
After boiling, transfer the eggs to an ice water bath to cool completely. Gently tap the eggs on a hard surface and roll them to crack the shell all over, then peel under running water to remove the shell smoothly.
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📖 Recipe
Southern Deviled Eggs Recipe
Equipment
- Mixing Bowl
- Saucepan
- Piping bag or zip-top bag
- Storage
Ingredients
- 12 eggs
- 5 slices of bacon cooked and crumbled
- 6 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 2 tablespoons pickle relish or finely diced pickles drained well
- 2 green onions finely chopped
- paprika for garnish
- salt and pepper to taste
Instructions
- Place 12 eggs in a large saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer and cook for 10-12 minutes.
- Remove from heat, drain, and transfer eggs to a bowl of ice water to cool. Peel the cooled eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a separate bowl.
- Mash the egg yolks with a fork until smooth.
- To the mashed yolks, add 6 tablespoons mayonnaise, 2 teaspoons Dijon mustard, and 2 tablespoons pickle relish. Season with salt and pepper to taste.
- Mix until well combined and creamy. Spoon or pipe the yolk mixture into the egg white halves, dividing evenly. Sprinkle each deviled egg with crumbled bacon, green onion, and paprika for garnish.
- Arrange the deviled eggs on a serving platter. Serve immediately or refrigerate until ready to serve.
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Notes
- Transfer the eggs to an ice bath immediately after cooking.
- Drain the pickle relish well before mixing it into the filling.
- Mash the yolks thoroughly for a smoother texture.
- Chill before serving for the best flavor and presentation.
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