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Classicly Southern Deviled Eggs

Classic Southern Deviled Egg Recipe

Course Appetizer
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 6


  • 6 hard-boiled eggs halved
  • 3 tbsp Mayonnaise
  • 3 tsp classic dill pickle juice
  • 1 tsp whole grain mustard or dijon
  • salt and pepper to taste
  • dash of paprika


  1. Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Boil for 5 minutes then turn off heat and cover with lid. Let sit for 30 minutes 

  2. Crack hard boiled eggs and remove the shell. Run under cold water to remove any excess shell. Cut eggs lengthwise and pop out the yolk into mixing bowl

  3. Add mayo, pickle juice, whole grain mustard and large pinch of salt and pepper and mix using the back of a fork to break up yolks

  4. Taste and add additional salt and pepper and a dash of paprika. You'll add more paprika after you fill eggs with the filling

  5. Use large gallon size Zip-Lock and spoon contents into bag. Use kitchen shears to cut the tip off of the end of the bag. Pipe filling into hard boiled eggs

  6. Lightly sprinkle the tops of the eggs with paprika and finish with topping of your choice!

    -Crispy Shallots