Bite-sized and full of flavor, these Southern Deviled Eggs are made with relish and pickle juice that are both tangy and sweet, making them the perfect appetizer for Easter, summer cookouts, and family get-togethers anytime of the year!
Growing up, classic deviled eggs were always a staple in my family. I can’t remember a time we didn’t have them for any and all family events. And then as I got older, I always volunteered to make the deviled eggs for work potlucks and get-togethers with my own friends.
After I started dating my husband, I quickly learned his mother was the queen of deviled eggs in their family. But having grown up in New York and not being a true, ‘Southerner’, I didn’t know there was a difference. But if you live in the south, or have family from the south, you know there’s a difference between traditional deviled eggs and southern style deviled eggs.
looking for more deviled egg recipes? try my Everything Bagel Deviled Eggs or Sriracha Bacon Eggs next!
ingredients in this recipe
If you’re wondering what to put in these southern deviled eggs, I’ve got you covered! Note: the complete ingredient list with instructions is in the recipe card below.
- hard boiled eggs: the star of the show. You will need six (6) hard boiled eggs for this recipe. My favorite way to prepare these eggs is by using 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.
- 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
- Let hard-boiled eggs cool before peeling. Peel eggs, and then slice in half vertically. Transfer whites to a plate and yolks to a large mixing bowl.
- 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.
- Spoon a heaping tablespoon of the yolk mixture into the egg white halves.
- Top with fresh dill, dried paprika spice and sliced mini pickles, if desired!
How to make hard-boiled eggs for deviled eggs?
- You can either boil on the stove like my mom always has (here are step by step directions)
- Or by using your Instant Pot (my personal favorite!) with directions, here.
- 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.
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 THESE DEVILED EGGS 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!
southern 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
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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!