These Southern deviled eggs with pickle juice and relish are tangy, creamy, and full of flavor. A classic crowd-pleasing appetizer that’s perfect for holidays, picnics, and potlucks.
One of my favorite party bites as a kid, was my mom’s classic deviled eggs recipe; at every holiday, I could always count on snagging a half or two. Then I grew up and started making that same recipe for my own get-togethers and work potlucks. And eventually, I got creative and started making variations from the base recipe to make everything bagel deviled eggs and deviled eggs stuffed with bacon, and even buffalo chicken deviled eggs.
It wasn’t until I started dating my husband and attended my first Thanksgiving with my now in-laws, that I discovered what Southern deviled eggs were. My mother in-law’s specialty – or as everyone calls her, “nana”. Nana’s deviled eggs are made with relish and pickle juice – very different from the version I grew up eating, but equally as delicious! They’re now a regular staple alongside my mom’s recipe, because who doesn’t like options when it comes to deviled eggs?
ingredients in this recipe
If you’re wondering what to put in these southern deviled eggs, I’ve got you covered! These deviled eggs with relish and pickle juice are tangy, sweet and delicious!
- hard boiled eggs: the star of the show. You will need six (6) hard boiled eggs for this recipe. My favorite way to prepare hard boiled eggs is in the instant pot.
- pickle juice. adding pickle juice instead of vinegar is what truly makes these deviled eggs southern style! Any pickle juice will do but we prefer sweet pickle juice, the way my mother in-law makes it.
- mustard: I suggest plain, regular yellow mustard. You could also use dijon to compliment the relish.
- mayonnaise: to mix and make creamy.
- relish. sweet relish is highly suggested for this recipe. dill is also okay if you prefer.
- spices: salt and pepper.
- paprika. an optional garnish that adds a pop of color and flavor
- dill: an optional garnish that’s delicious.
HOW TO MAKE THIS RECIPE
- hard-boil eggs: make hard-boiled eggs on the stove-top, instant pot or air-fryer. Let hard-boiled eggs cool slightly.
- peel the eggs: peel eggs, and then slice in half vertically. Transfer whites to a plate and yolks to a large mixing bowl.
- make deviled eggs southern style: add pickle juice, yellow mustard, mayonnaise, relish and spices to mixing bowl. Mash with a fork until very smooth. If it needs more moisture to become smooth, add a little extra mayonnaise or a splash more of pickle juice to thin out, as needed.
- Assemble: spoon a heaping tablespoon of the yolk mixture into the egg white halves.
- Garnish: top with fresh dill, dried paprika spice and sliced mini pickles, if desired!
How to make hard-boiled eggs for deviled eggs?
Whether you boil on the stovetop, or use the instant pot, I highly suggest using eggs anywhere from 3-7 days old. Slightly older eggs are easier to peel.
- You can either boil eggs on the stove
- Or by using your Instant Pot to make hard-boiled eggs (my personal favorite method!)
What kind of relish is the best relish for this recipe?
Relish deviled eggs have such a texture and flavor to them! My mother in-law tends to use a low sugar, sweet relish and they’re a hit in the family. However, I prefer a sweet store-bought relish using sugar as one of the main ingredients without any weird dyes (some brands use yellow color) – this is a decent ingredient list and the one I tend to use (as shown in the video below)
However, this is a party bite so honestly use what you like ingredient wise, but we do suggest a sweet relish when making Southern Deviled Eggs to keep with tradition.
CAN I MAKE deviled eggs with relish AHEAD OF TIME?
You can prepare the hard-boiled eggs in advance. Store the eggs in the refrigerator, 1-2 days ahead of time. When you’re ready to serve, you can assemble deviled eggs with relish by mixing the filling and make according to the recipe instructions.
HOW LONG CAN I STORE LEFTOVER DEVILED EGGS?
Store leftover deviled eggs in an airtight container in the refrigerator for up to 3 days. However, for the best quality and texture, try to enjoy them within 24 hours – if possible!
Looking for more ways to round out your menu? Deviled eggs are one of those timeless appetizers that fit in at just about any gathering:
- For a football party or Super Bowl spread, pair them with bold bites like my buffalo chicken meatballs or sausage stuffed jalapeños to keep game day guests happy.
- At Thanksgiving, these Southern deviled eggs are the perfect make-ahead addition to your holiday table and pair beautifully with cozy appetizers like prosciutto wrapped apples in brie or goat cheese and pomegranate stuffed celery, or cranberry meatballs for a casual Friendsgiving.
- For Easter brunch or spring celebrations, they shine alongside fresh starters like pimento stuffed mini peppers and spanakopita party bites.
No matter the season or occasion, deviled eggs southern style are always a guaranteed crowd-pleaser.
deviled eggs made with relish and pickle juice
Ingredients
- 6 eggs - hard boiled and peeled
- ¼ cup mayonnaise
- 1 teaspoon pickle juice - or white vinegar
- 2 teaspoons yellow mustard
- ½ teaspoon salt
- Freshly ground black pepper
- 1 1/2 tablespoons sweet pickle relish
- paprika, for garnish - optional
- sweet gherkin pickles sliced, for garnish - optional
Instructions
- Slice hard boiled eggs in half and remove yolks to a bowl. Set aside whites.
- Add mayonnaise, mustard, pickle juice, mustard, salt, pepper and relish to the yolks.
- Stir with a fork until well combined. Spoon mixture back into egg whites. Top with paprika and sliced sweet gherkins and serve. Can be made in advance.
Notes
- nutrition info is for one whole deviled egg with pickle juice, relish and pickle garnish.
- You can either boil on the stove using this recipe.
- Or by using your Instant Pot to make hard-boiled eggs (my personal favorite method!)
Nutrition
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This is the only way to make deviled eggs. The pickle juice makes all the difference. Thanks for a great recipe.
James
So glad you liked it. Thanks for the review James!
This is how we love deviled eggs in my home the only thing different that my mom taught me is to put a pinch of seasoned salt on the top of the eggs it’s great we love it and my husband does to
Oh, love that! I’ll try a little pinch of seasoned salt next time, Wendy – thanks for the idea!
The deviled eggs turned out great but I absolutely substituted dill relish instead of the sweet. I’m not sure when people decided that the south loves sweet pickles, but that is not the fact in Florida.
It seems to depend and is a very personal preference for sure! My in-laws have been in Florida for six generations and I’m not sure who the originator was in the family for this one exactly but they’ve always made it with sweet relish. Glad dill relish worked out great for your version, Jacob!
This is how we grew up making deviled eggs too. And for my husband potato salad. I did not grow up making my potato salad that way. We included vinegar or pickle juice, but not relish!
The first time I tried with relish, I was like, “These are not deviled eggs?” but my MIL has made them this way her whole life, and that’s when I learned there is a difference!