Southern Deviled Eggs Recipe

5 from 1 vote

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.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: Southern

Servings:

Calories: 304kcal

Author: Jami Powell

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.

Notes

Cooking Notes

Fully cooling the eggs before peeling helps prevent tearing and keeps the whites smooth for filling. Mashing the yolks until completely smooth creates a creamier texture that pipes more evenly into the eggs.

Tips for Best Results:

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.

How to Know It’s Ready:

The filling should look smooth and creamy while the egg whites stay firm and hold their shape easily.

Nutrition