These Easy Classic Southern Deviled Eggs with Relish are the ultimate classic appetizer for family gatherings, bridal showers, or any special occasions. Made with simple ingredients like dijon mustard, Wickle's pickles relish (my secret ingredient!), and a sprinkle of paprika, this southern style favorite is creamy, tangy, and totally addictive.
Why You'll Love It
Alright y'all, this deviled egg recipe is the perfect hard-boiled egg glow-up you didn’t know you needed!
So what makes this traditional deviled eggs so good?! Well they've got that creamy, tangy vibe thanks to the combo of dijon mustard, wickles pickles relish, and a dash of black pepper for a little kick.
And i swear yall, if you're battling between choosing sweet relish or a dill relish - don't! Just buy a jar of Wickle's Pickles Relish because that is my secret ingredient!!! With just a hint of sweetness, it's the perfect combo of sweet and savory tangy flavor and it always leads to the best results.
So yeah, not gonna lie, the egg yolk mixture is SO flavorful and when you pipe it into the halved egg whites, you're in for a picture-perfect finish.
Plus, deviled eggs are the best way to make any spread look fancy without breaking a sweat. Especially if you buy the already boiled eggs in the egg section at your local grocery store.
That's my other little trick when I'm making this classic recipe. It may be a little bit more expensive but when time is money, it's worth it!
Serve them at your next holiday meal, picnic, or potluck and watch them disappear faster than you ever thought imaginable.
Ingredients & Substitutions
- Large eggs: In my opinion, the hard boiled eggs from the grocery store are best for this recipe because they save you so much time. But if you've only got fresh no worries! It turns older eggs make the perfect hard-boiled eggs. When they're aged, they make for easy peeling since the membrane seperates from the shell more easily. You could also try steaming them in an instant pot or egg cooker for the perfect hard boiled egg. If you've got fresh eggs, you can use that but they are harder to peel.
- Duke’s Mayo: Duke's Mayonnaise is a must when it comes to Southern cooking. It adds this creamy richness that's unlike regular mayo. If you can't find it though, do not sweat!! Just swap for your favorite regular mayo. You could also try miracle whip, kewpie mayo or sour cream if you prefer but the taste will be different.
- Mustard: Dijon mustard brings tangy depth. Yellow mustard works if you like a milder kick.
- Wickle's Pickles Relish: Ok so we know not all brands are created equal... But I've made these deviled eggs thousands of times and anytime I use the Wickle's Pickles relish, someone always says "these are the best deviled eggs I've ever had!". So if you can, get it - because it really does make a differences and it adds this perfect sweet-spicy punch. But if you don't have it, feel free to swap with sweet pickle relish, dill pickle relish, or even chopped dill pickles or sweet pickles for a different twist.
- Kosher salt: Enhances flavor. Regular table salt works in a pinch but use a little less as it tastes saltier than kosher salt..
- Fresh cracked pepper: You can use regular ole black pepper if you have to but the fresh cracked kind is best..
- Paprika: A few dashes of paprika works wonderfully for that signature pop of color. Try smoked paprika for a bolder flavor.
- Chives: Fresh, snappy garnish. Green onions can sub if needed or just leave 'em out if you don't have any. You could also put a little dab of the relish on top for garnish, too.
How to Make It
HARD BOIL EGGS: If you buy the pre-boiled eggs from the grocery store, you're in for a treat! Not only do you get to skip the entire first step, but they also do the peeling for you which I know stresses a lot of people out. If you're making the boiled eggs, here's how to do that. Place eggs in a single layer in a medium saucepan. Cover with enough water to submerge them by an inch. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10-12 minutes for perfect hard-cooked eggs.
ICE BATH: Transfer eggs to an ice bath (aka ice water made with cold water and ice cubes). This shocks them for easy peeling while also stopping them from cooking.
PEEL EGGS: Tap gently, then peel under cold running water to remove the shells.
SLICE EGGS: Cut the peeled eggs in half lengthwise, separating the white halves from the egg yolks.
MAKE EGG YOLK MIXTURE: Add the egg yolks to a large bowl. Mash with a fork until crumbly. Stir in Duke’s Mayo, your mustard of choice, Wickles pickles relish (trust me!), kosher salt, and black pepper until creamy.
PIPE FILLING: Spoon the egg filling mixture into a piping bag (or a plastic bag with the tip snipped off). Pipe into the halved egg whites, creating little peaks.
GARNISH: Add a sprinkle of paprika and fresh chives for a pop of color and flavor.
STORE: Keep leftover deviled eggs in an airtight container in the fridge for up to 3 days.
What to serve with Deviled Eggs?
Here are a few of my favorite side dish and appetizer recipes that go really well with these deviled eggs with relish.
- Dill Pickle Potato Salad
- Southern Cucumber Salad with Onion, Vinegar & Sugar Recipe
- Homemade Southern BBQ Sauce Recipe (for Pulled Pork)
- The Best Crunchy Coleslaw Recipe (for BBQ Pulled Pork)
- Easy Slow Cooker BBQ Pulled Pork Sliders Recipe
Recipe
Easy Classic Southern Deviled Eggs with Relish Recipe
Ingredients
- 12 Large Eggs boiled (see note about boiling if you're using fresh eggs)
- ⅓ cup Duke’s Mayonnaise
- 1 tablespoon Dijon Mustard
- 2 tablespoon Wickle's Pickles Relish
- ¼ teaspoon Kosher Salt
- ⅛ teaspoon Fresh Cracked Pepper
- a few dashes Paprika
- 1 tablespoon Chives finely cut for garnish
Instructions
- Carefully peel eggs and slice eggs in half lengthwise. (If you're starting with raw eggs - read the notes at the bottom of this recipe card)
- Put the egg yolks in a large bowl and set the white halves aside.
- Mash the egg yolks with a fork until crumbly.
- Add Duke’s Mayo, dijon mustard, wickles pickles relish, kosher salt, and black pepper. Stir until creamy.
- Spoon the mixture into a piping bag or plastic bag with the tip snipped off. Pipe into the halved egg whites.
- Plate the eggs, adding a sprinkle of paprika and fresh chives for garnish.
- Store leftovers in an airtight container in the fridge.
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