These Southern Deviled Eggs are a slight twist on your traditional recipe but made with relish and pickle juice! An inexpensive but filling appetizer that can be made ahead and is perfect for the spring or summer time!
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I don’t make deviled eggs often. I don’t know why. Maybe because the thought of peeling eggs for hours is not what I consider time efficient. Especially with two kids under 3…
BUT I have recently discovered a technique that has allowed me to peel eggs faster. MUCH faster! Plus, no green yolks or cracked shells! Now, I boil, peel and fill my deviled eggs in less than 35 minutes!
So here is the recipe I made this Easter that pleased even my mother, who might I add, is like Alex Guarnaschelli when it comes to tasting food.
They have a sweet pickle flavor that is both salty and sour. Guests will love them. A simple, cold appetizer that can be made 1-2 days ahead!
Sweet Southern Deviled Eggs
I always try to add a touch of sweetness to most of my savory dishes. A little bit of sweetness to balance out the saltiness, sweetness and tang.
These deviled eggs are also made with less mayo so they are NOT RUNNY or taste too ‘mayoee’ like some recipes I have tried before. If you are NOT a mayo lover, you should try my most popular recipe, spinach dip without mayo.
The relish is what really gives these deviled eggs their sweetness. In addition to that, I added some honey because I love the flavor…but that is purely optional.
Most traditional southern deviled egg recipes are made with relish, mustard and mayo. Some recipes add vinegar or pickles. Others add dill relish instead of sweet relish. Either way, mustard and relish is a must for me!
Why are my hard boiled eggs hard to peel?
Using fresh eggs can make it harder to peel. But, how do you know how fresh they really are?
Personally, I have found that if I do not peel when my eggs while they are warm, they are MUCH harder to peel.
What makes a food deviled?
Deviled means hot or spicy. Eggs are called deviled because they used to be made spicy. You can, of course, add some chili powder, cayenne pepper or even some hot sauce to the filling if you want! I am sure that would be delicious!
Here is some history on deviled eggs.
Deviled Egg Tips
- Use a piping bag (or plastic baggie to pipe out your filling!) It looks SO much better is is SO much quicker and easier to fill! Presentation is everything when it comes to deviled eggs. You, or your guests, do not want sloppy looking eggs. A star piping tip will give you a fancier look.
- Do not use too much mayo! This will cause a runny filling AND will mask the flavor of the egg itself.
- Garnish with some color! This could be a pickle, fresh herbs OR paprika.
- Choose the right plate! Serve on a plate that does not allow the eggs to slide around. *The deviled egg plates are worth the investment and extra pantry space especially if you’re transporting! *Tip* Place a paper towel underneath your eggs if you are using a regular plate to prevent from slipping.
How Far In Advance Can You Make Deviled Eggs?
Deviled eggs can be made 2-3 days ahead of time. You can boil/peel and then refrigerate the peeled eggs. Then make the filling the day of.
Or you can make the filling and keep them separate from the egg whites and then pipe them the day of.
OR assemble ALL your eggs all the way up to garnishing with a pickle and refrigerate them all under some plastic wrap!
Either way you choose, they will hold up nicely.
Other bite sized recipes you can serve cold:
Pin the image below to save this recipe for later!
Here are some great deviled egg serving platters!
Comment below to tell me how these turned out for you!!
Southern Deviled Eggs (with relish)
Southern Deviled Eggs (with relish)
- 8 Large Eggs
- 2 Tbsp Pickle Juice
- 2 Tbsp Mayo
- 1/4 Tsp. Salt
- 2 Tsp. Sweet Relish
- 3/4 Tsp. Dijon
- 3/4 Tsp. Honey
- 2 Dashes Worcestershire Sauce
- Add eggs to a saucepan (small pot) and add enough water to cover them. Bring to a boil and immediately turn OFF flame when water starts to boil. Cover with a lid and let sit on stove for 14 minutes. Transfer to sink and allow cold water to run over the eggs until all the hot water is replaced by cold. Let sit in sauce pan for another 10 minutes or so until they are cool enough to peel. Peel shells under cold water.
- Slice eggs in half and pop out yolks using a small spoon. (Give the eggs a slight squeeze to help the yolks pop out if you're having trouble removing them.)
- Add yolks to a small bowl in addition to the other ingredients listed above.
- Pipe or spoon filling into egg cavities. Garnish with a pickle.