Deviled eggs – my favorite southern covered dish

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Deviled eggs
I’m obsessed with these deviled egg travel dishes from Amazon. They are so convenient and pretty enough to put out!

During the holidays we are constantly surrounded by delicious cookie swaps, parties with cupcakes (like this post from Monday), and decadent holiday dinners. One of my favorite covered dishes (or party appetizer, depending on which part of the country you live in) to serve, especially this time of year is deviled eggs. Low carb, high protein and so delicious, what more could you ask for!?! Plus, as Southern Living says “no covered-dish dinner in the South is complete without those cheery little yellow-and-white ovals known as deviled eggs.”


To me the secret of good deviled eggs is the quality of the ingredients. A tiny bit of high quality mustard takes your deviled eggs to the next level.

Deviled Eggs

Course Appetizer, Dessert


  • 9 hard boiled egg
  • 1/4 cup Mayo use the best you can buy, don’t skimp here
  • 1/4 cup Sweet Relish homemade or store bought
  • 1/2 Teaspoon Mustard
  • Sprinkle of Paprika


  • Peel hard boiled eggs.
  • Cut them in half.
  • Scoop out the yolks into a big bowl.
  • Use a fork to mash the yolk up until there are no large pieces.
  • Add in mayo, mustard, and relish. (Taste it at this point and add in more to suit your preference)
  • Spoon into the empty egg whites. (You can pipe them in to get a fancier look. I would do this for a formal party, but normally I like the homespun look of spoon scoops.)
  • Sprinkle with paprika for a shot of color and flavor.
Keyword eggs
Deviled eggs

This is my recipe for standard deviled eggs which are my favorite. I’ve eaten some absolutely amazing deviled eggs with creative fillings, but to me, nothing beats the original. However, if you are looking to shake up your egg platter, here are some great resources:

The Daily South

Better Homes & Gardens

Cooking Light

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