Published June 18, 2021.This post may contain affiliate links. Please read my disclosure policy.
You and your family will absolutely love how delicious these southern deviled eggs with relish are that make for the perfect appetizer.
Appetizers just seem to make those fun get-togethers that much better. All of the different flavors are incredible and always make parties fun to eat at. If you want to impress some guests at your next shindig then try my ham and cheese sliders or hummus recipe.
Southern Deviled Eggs with Relish
In case you weren’t aware, Southern deviled eggs classically have sweet relish in them. The addition of the relish adds another level of flavor complexity and the little sweet kick you get from it is delicious. No matter where you are in the south, deviled eggs are a staple at every BBQ or get-together hangout.
The reason they are known as “deviled eggs” is that in their infancy stages, they would be seasoned with spicy ingredients. I just wanted to add the caveat, because obviously these are not possessed.
How to Make Southern Deviled Eggs with Relish
Use these easy step-by-step instructions to make these tasty southern deviled eggs with relish.
Slice the hard-boiled eggs in half longways and place yolks into a medium-size bowl and the whites on your serving dish, hole side up.
Mash the yolks with a fork until they are a small crumble.
Add the mayonnaise, mustard, relish salt, hot sauce, and pepper to the bowl with the mashed yolks and mix until well combined.
Divide the yolk mixture evenly into the egg whites by spooning or piping the mixture into them.
Garnish with paprika, dill, or chives.
Recipe Chef Notes + Tips
Make-Ahead: You can make these up to 1 day ahead of time.
How to Store: Cover and keep refrigerated for up to 4 days. These will not freeze well.
Try finely mincing some bread and butter pickles in place of the sweet relish.
Be sure your yolks are all the way cooked through.
Try finely grating the yolk on a Microplane if you want it to be perfectly smooth.
For quick results add the entire yolk filling ingredients to a food processor and process until smooth and then fold in the relish.
More Egg Recipes
- Deviled Eggs
- Fried Eggs
- Deviled Eggs with Bacon
- Medium-Boiled Eggs
- Avocado Deviled Eggs
Be sure to follow me onFacebook,YouTube,Instagram,andPinterest,and if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Southern Deviled Eggs Recipe with Relish
5 from 9 votes
You and your family will absolutely love how delicious these southern deviled eggs with relish are that make for the perfect appetizer.
Servings: 12
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Ingredients
- 6 large hard-boiled eggs
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- 2 tablespoons sweet relish or chopped bread and butter pickles
- Dash of hot sauce
- salt and pepper to taste
- paprika, dill, or chives for garnish
Instructions
Slice the hard-boiled eggs in half longways and place the yolks in a medium-size bowl. Feel free to add the whites to your serving dish.
Mash the yolks using a fork until it becomes like a small crumble. Add in the mayonnaise, mustard, relish, hot sauce, salt, and pepper and mix well until combined and as smooth as possible. You can use a whisk or spoon. See notes about the food processor.
Evenly divide the yolk filling between the 12 egg white halves using a spoon into each egg white.
Garnish with paprika, chopped fresh dill, or chives.
Notes
Chef Notes:
Make-Ahead: You can make these up to 1 day ahead of time.
How to Store: Cover and keep refrigerated for up to 4 days. These will not freeze well.
Try finely mincing some bread and butter pickles in place of the sweet relish.
Be sure your yolks are all the way cooked through.
Try finely grating the yolk on a Microplane if you want it to be perfectly smooth.
For quick results add the entire yolk filling ingredients to a food processor and process until smooth and then fold in the relish.
Nutrition
Calories: 74kcalCarbohydrates: 1gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 95mgSodium: 86mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 164IUVitamin C: 1mgCalcium: 13mgIron: 1mg
Course: appetizers, side dishes
Cuisine: American
Author: Chef Billy Parisi
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16 comments
- Dorothy A.
These are the perfect deviled eggs! I couldn’t keep my family away from them till dinner! Thanks for the recipe, Chef.
- Reply
my pleasure!
- Reply
- sue😁
Thank ChefBilly love the wines taste so good
- Reply
- sue 😁
Thank you ChefBilly 😁😋
- Reply
- Beth
My grandmother who is from Mississippi always used a can of Underwood deviled ham and a little slaw dressing too but the rest of her recipe was the same as yours. I have been “in charge” of the deviled eggs for family gatherings for over 30 years now and until about 10 years ago thought they were called deviled eggs because of the addition of deviled ham! Didn’t realize other recipes didn’t include it.
- Reply
- sue 😁🥣😋🤩👋
Demolished Chef Billy thank you
- Reply
- Chef Billy Parisi
glad you enjoyed it!
- Reply
- Wendy Minzey
My favorite recipe for deviled eggs, except I use miracle whip instead of mayonnaise. Yummy 😋
- Reply
- Lester Poole
Always a hit at any Southern get together. Mom always liked lots of filling in her Deviled Eggs. She would boil a few extra eggs and put them, yolks and whites, in the blender till smooth and add the other yolks and ingredients till smooth. Relish was added after the main blend. She always wanted filling that held its shape and mound beautifully without slumping. Sometimes the relish would make the filling too soft and she would add a tablespoon or two of dried potato flakes to firm up the filling and allow it to mound to perfection. When she was feeling fancy (most of the occassions), she would add an olive, sliced jalapeno (texas candied jalapenos are incredible on deviled eggs), or a generous dash of caviar to top off the eggs.
- Reply
- Jacqueline
Yum delicious love the relish 💖😁
- Reply
so good!!
- Reply
- Ashley
Loved this. Thank you.
- Reply
My pleasure
- Reply
- Kurt Moses
So clear, so delicious and so authentic. Including the critical special techniques that make it happen. Kudos to Chef Parisi!!
- Reply
- Julie
delicious! this is how I will make eggs from now on!
- Reply
- Catrina Watkins
This looks so delicious 😋.
- Reply
