Southern Deviled Eggs

1 week ago 13

Close-up of Southern deviled eggs on a plate. Halved boiled eggs with creamy yolk filling, sprinkled with paprika and garnished with chopped chives. The vibrant yellow and white contrast with the red paprika, creating an appetizing presentation inspired by traditional Southern recipes.

This site runs ads and generates income from affiliate links. Read my disclosure policy.

Creamy Southern Deviled Eggs made with mayo, mustard, capers, and a smoky paprika finish. Perfect for parties, potlucks, or holiday tables!

Know Before You Scroll

Creamy, tangy, and just the right amount of zippy. The mustard and vinegar give it punch, the mayo keeps it smooth, and the capers add a salty-briny pop.

Super easy. If you can boil eggs, you’re golden.

Medium pot, bowl for mixing, slotted spoon, knife, spoon or piping bag, platter or serving tray.

Chill the eggs in an ice bath right after boiling—this makes peeling way easier and helps keep the whites nice and smooth.

No capers? Try chopped dill pickles or relish for a similar tangy crunch.

Eggs, mayonnaise, Dijon mustard, dry mustard powder, apple cider vinegar, kosher salt, black pepper, capers, paprika (smoked or sweet), chives.

Close-up of a hand holding half of a classic Southern deviled egg, topped with a creamy yellow filling and garnished with a small green herb piece. More deviled eggs, perfect for any recipe collection, are blurred in the background.

Simply Perfect Deviled Eggs

I’ve made these Southern Deviled Eggs for three back-to-back get-togethers, and not a single one has made it past the first hour. We’re talking creamy, velvety yolk filling with just the right zip from mustard and vinegar, that salty little hit from finely chopped capers, and a smoky paprika finish that makes everyone pause mid-bite like, “Wait… who made these?”

I wasn’t planning to share this, honestly. Deviled eggs feel almost too classic—too “everyone already knows this.” But then I added the capers. And started piping them with a star tip. And now people are texting me before the party asking, “You’re bringing the eggs, right?” So… let’s make this official.

Step By Step Instructions

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Boil the Eggs

Start by placing your eggs in a single layer in a pot or saucepan. Add cold water until the eggs are covered by about 2 inches. Bring the water to a rolling boil over high heat — like, a solid bubbling situation.

Golden brown fritters frying in hot oil, reminiscent of a classic Southern recipe, surrounded by bubbles and froth.

Let Them Sit and Cook

Once the water is boiling, turn off the heat, cover the pot, and let the eggs chill (well, actually cook) in the hot water for 12–15 minutes. This gentle method gives you creamy, just-right yolks.

Brown eggs are being boiled in water, with small bubbles forming on the surface. The closely packed eggs in the pot are the first step towards a delightful Southern deviled eggs recipe.

Cool It Down with an Ice Bath

When time’s up, transfer those eggs to an ice bath — a bowl of ice water — and let them hang out until completely cool. This makes peeling a breeze and stops the cooking process.

Brown eggs destined for a classic Southern deviled eggs recipe sit submerged in a bowl of ice water. The top-down view clearly reveals the cooling process, essential for achieving perfect hard-boiled eggs.

Peel, Slice, and Scoop

Gently peel the eggs and slice them in half lengthwise. Pop the yolks out into a bowl, keeping the whites intact and ready for filling.

top left shows a partially peeled hard-boiled egg, top right presents halved boiled eggs on a cutting board with a knife, bottom left displays empty egg white halves, and bottom right reveals egg yolks in a bowl.

Mix Up That Dreamy Yolk Filling

Mash the yolks with a fork. Then mix in mayonnaise, Dijon mustard, yellow mustard, a splash of vinegar, chopped capers, salt, and pepper. Stir until it’s creamy and smooth — a little tangy, a little briny, totally delicious.

Three images depict the process of mixing ingredients in a bowl, to make Southern deviled eggs recipe. The top left shows mashed egg yolks, the top right adds seasonings and a creamy touch, and the bottom reveals a smooth, blended yellow-orange mixture.

Fill, Garnish, and Serve

Arrange your egg whites on a serving platter. Use a spoon or piping bag to fill each egg white with the yolk mixture. Sprinkle with paprika and chopped chives for that extra pop of flavor and color. Done and devoured!

A plate of Southern Deviled Eggs garnished with paprika and chives sits elegantly on a white marble surface. Nearby, small bowls hold red spice, chopped herbs, and capers, complemented by a piping bag and crisp white cloth.

No piping bag? No problem! Just scoop the yolk mixture into a zip-top bag, snip off one corner, and squeeze it out like a homemade piping hack. Easy, peasy, and just as fancy-looking!

A close-up of Southern deviled eggs on a white surface, topped with paprika and chopped chives. The eggs are halved with a creamy yellow yolk mixture expertly piped on top, embodying the essence of classic Southern recipes.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Serves 24

▢ 1 dozen large eggs
▢ ½ cup mayonnaise
▢ 1 tablespoon Dijon mustard
▢ 1 teaspoon dry mustard powder
▢ 1 teaspoon apple cider vinegar
▢ ½ teaspoon kosher salt
▢ ½ teaspoon freshly ground black pepper
▢ 2 tablespoons capers (finely chopped)
▢ Paprika (smoked or sweet paprika)
▢ Chives (for garnish)

Place the eggs in a single layer in a pot or saucepan. Add cold water to cover them by at least 2 inches of water.
Cook over high heat and bring the water to a rolling boil.
Cover the pot and let stand on the burner for 12- 15 minutes.
Place the cooked eggs into an ice bath and let soak until cool.
Carefully peel the eggs, cut them in half lengthwise, and transfer the yolks to a bowl. Reserve the whites.
Mash the yolks with a fork slightly and add the mayonnaise, mustards, vinegar, salt, pepper, and chopped capers. Mix well.
Arrange the egg whites on a platter.
Using either a spoon or a piping bag with a fancy tip, fill the wells with the yolk mixture.
Dust with paprika and scatter chives for garnish.

Fresh eggs are harder to peel. If you can, buy them a few days ahead of time. Older eggs peel more cleanly, which makes for prettier deviled eggs.
Don’t skip this! Dropping your boiled eggs into an ice bath stops the cooking, keeps the yolks bright yellow, and makes peeling way easier.
Rinse your knife under water before slicing—it helps prevent the yolks from crumbling and keeps the cut clean.
Use a fine mesh strainer, a fork, or even a hand mixer for extra-smooth filling. Lumpy yolks are hard to pipe and won’t give you that creamy texture.
Before you fill the egg whites, give that yolk mixture a taste. Want more tang? Add a splash of vinegar. More salt? Easy fix.
No piping bag? Use a zip-top bag with the corner snipped off. It’s not fancy, but it totally works.
Smoked paprika adds depth and a little edge. Sweet paprika gives you that classic flavor and color. Use what you love.

Storage & Freezing Instructions

Fridge Storage: Deviled eggs should be stored in an airtight container in the fridge. They’ll stay fresh for 2 days, but are best enjoyed within 24 hours for optimal texture and flavor.

Pro Tip: Store the filling and egg whites separately if making ahead. Fill them just before serving to avoid soggy whites or drying out.

Freezing: Not recommended. Egg whites don’t freeze well and turn rubbery once thawed. If you have leftovers, your best bet is to keep them chilled and enjoy within a couple of days.

FAQs

Can I make deviled eggs the day before?

Yes! You can prep both the filling and egg whites the day before. Keep them stored separately in the fridge and assemble right before serving for best results.

How do I peel eggs without ruining them?

Use an ice bath right after boiling, and gently tap the egg on the counter to crack the shell all over. Peel under running water to help loosen the shell.