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Classic Southern Deviled Eggs

Classic Southern deviled eggs with creamy yolk filling and a paprika finish. Boiled-and-chilled eggs are halved, yolks are mashed smooth, then piped or spooned for a neat, creamy texture.
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Prep Time 20 minutes
Cook Time 12 minutes
chilling 10 minutes
Total Time 42 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Deviled egg filling and garnish
  • 12 large eggs
  • 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 to taste
  • 0.25 tsp pepper to taste
  • 1 paprika for garnish

Equipment

  • 1 sheet pan

Method
 

Boil, set, and peel the eggs
  1. Place the large eggs in a pot, cover with cold water, and bring to a boil. Cover the pot, remove from heat, and let stand 12 minutes, until the centers are set.
  2. Chill the eggs in an ice bath for 10 minutes. Peel and halve lengthwise, then lay the egg halves cut-side up.
Make the creamy yolk filling
  1. Mash the yolks until fine, with no large lumps. Stir in Duke's mayonnaise, sweet pickle relish, yellow mustard, pickle juice, and sugar until creamy.
  2. Season the filling with salt and pepper to taste. Mix again just until the flavor is evenly distributed.
Fill, garnish, and chill
  1. Spoon or pipe the filling into the egg whites, mounding for a classic look. Make sure each half is filled to the same height for even presentation.
  2. Dust the tops with paprika for garnish. Chill until serving so the filling firms slightly and the flavor settles.

Notes

For the cleanest filling, mash the yolks while the eggs are still warm (but not hot) and use gentle stirring for a smooth, spreadable texture. Store covered in the refrigerator for up to 3 days; freeze is not recommended for best texture. For a lighter option, use light mayonnaise and keep the rest of the seasoning the same to maintain the classic sweet-tang balance.