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Deviled eggs made and sitting on a white plate topped with fresh chopped chives.

Deviled Eggs – A Southern Staple

Sara Vaughn
Classic deviled eggs are any southern girls secret go to party snack.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish, Snack
Cuisine American, southern
Servings 12
Calories 86 kcal


  • 12 Large Eggs
  • 1 teaspoon Yellow Mustard
  • 2 TBS Dill Pickle Relish
  • ¼ - ½ C Mayonnaise
  • ¼ teaspoon Salt
  • teaspoon Garlic Powder
  • teaspoon Chipotle Powder


  • Boil and peel the eggs, set them aside and allow them to cool completely.
  • Once the eggs have cooled completely slice each egg in half lengthwise. Carefully scoop out the yolks from the egg whites and set them into a bowl. Using the back of a fork break up the yolks, but do not over mash them. You want to leave a little bit of texture to the yolks.
  • In a separate bowl add the remaining ingredients and whisk to combine. I always start with the lower amount of mayonnaise to start and then add more depending on how large my yolks ended up being. You don't want your mixture to become overly wet otherwise the mixture will become soggy.
  • Combine the yolks with the sauce and fold them together. If your mixture is on the dryer side (depending on yolk size) add the additional mayonnaise if desired.
  • Serve immediately or loosely cover and chill until ready to eat.


Can you make these ahead of time?
The answer is yes. I like to keep the egg whites, and the filling separated in sealed containers and then fill them the day that I plan to serve them.
Keyword deviled egg, deviled eggs, souther deviled eggs