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Classic Southern Deviled Eggs

Classic Southern deviled eggs with creamy yolk filling, sweet pickle relish flecks, and a bright paprika finish. The eggs are boiled, chilled, then piped or spooned for a smooth, pipeable texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Eggs
  • 12 large eggs Use room-temperature eggs for the easiest peeling.
Filling
  • 0.5 cup Duke's mayonnaise
  • 2 tbsp sweet pickle relish
  • 1 tsp yellow mustard
  • 1 tsp pickle juice
  • 0.5 tsp sugar
  • 0.25 tsp Salt and pepper to taste Season to taste after mixing; go lightly at first.
  • 1 Paprika for garnish Dust right before chilling/serving for best color.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Boil, rest, and peel
  1. Place large eggs in a pot, cover with cold water, and bring to a boil; cover, remove from heat, and let stand 12 minutes.
  2. Chill the eggs in an ice bath for 10 minutes, then peel and halve lengthwise.
Make the deviled yolk filling
  1. Mash the yolks until fine, then stir in Duke's mayonnaise, sweet pickle relish, yellow mustard, pickle juice, and sugar until creamy.
  2. Season the mixture with salt and pepper, adjusting until it tastes balanced.
Fill, garnish, and chill
  1. Spoon or pipe the filling into the egg whites, aiming for an even mound.
  2. Dust with paprika as a bright red layer, then chill until serving.

Notes

For the cleanest filling, mash yolks very fine before mixing so the texture stays smooth when piped. Refrigerate in a covered container for up to 3 days; freeze is not recommended as the filling texture can change. Dietary swap: use mayonnaise made with an egg-free or avocado-based blend if you need dairy/egg alternatives (flavor will vary slightly).