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These southern Paula Deen deviled eggs are creamy, delicious and made with pickle relish. It's a classic recipe with a lot of variation options (see below): cajun, curry, jalapeno, wasabi, no mayo and more!

paula deen deviled eggs on a green plate.

We got this recipe from Paula Deen, queen of southern cooking. Her recipe is very traditional, which we love! We've expanded her instructions and added a lot of fun variations.

These are popular at holidays, especially Easter and Christmas. They are great year round and are great for picnics or get-togethers. Try our stuffed jalapeno poppers for another fun side.

Try our other Paula Deen recipes: green bean casserole, sweet potato casserole, pumpkin bars, and gumbo.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Recipe

Ingredients

boiled eggs, paprika, relish, mustard, salt, pepper and mayo.

boiled eggs, peeled
relish, sweet or dill
mustard, regular or brown
salt, Himalayan pink or regular
black pepper
paprika
chives
sweet gherkin pickles (optional)

See recipe card for quantities.

Instructions

1. Place eggs in a pot of cold water. Bring water to a boil then turn off the heat. Cover with lid and let sit for 12 minutes.

2. Immediately drain hot water and fill with ice water. Let sit 15+ minutes in ice bath. Peel and halve the eggs.

3. Place one whole egg (this is Paula Deen's secret to always having plenty of filling) along with all the other egg yolks in a food processor. Blend until crumbly. Alternatively, use a fork and bowl.

mayo being poured into deviled egg filling

4. Add mayonnaise, relish, salt and pepper to the food processor or bowl. Blend (or mash with the fork) until well combined.

boiled eggs being filled with Paula Deen's deviled egg filling.

5. Using a spoon, fill the egg whites with the filling.

garnishing Paula Deen's deviled eggs with paprika.

6. Sprinkle paprika and chives on top for garnish.

Substitutions

Relish - instead of sweet relish, feel free to use dill.
No Mayo deviled eggs - use plain greek yogurt instead of mayo. It will change the texture slightly, but is still delicious.
Mustard - This can be made with any mustard! Try brown or spicy brown for a fun kick.
Miracle Whip- miracle whip can be used instead of mayo in this recipe.
Gluten Free- make sure your mayo is gluten free! All other ingredients are always gluten free.

Variations

Spicy - add ½ teaspoon chili pepper flakes to the filling mixture.
Deluxe - add 1 Tablespoon minced fresh onion, ½ clove minced garlic, 1 teaspoon paprika to the original recipe for a big pop of flavor.
Curry - skip the relish and mustard then add ½- 1 teaspoon curry powder.
Avocado- skip the extra whole egg in the filling (step 3 above), and instead add ½ ripe avocado.
Cajun- skip the relish and mustard, then add 1 teaspoon cajun seasoning for cajun style.
Wasabi- yummmm wasabi deviled eggs! Skip the mustard and relish and add 2 ½ teaspoons wasabi paste and 2 teaspoons plain rice vinegar. Top with a slice of sushi ginger.
Jalpeno- finely chop 1 whole jalapeno and add it to the filling. Add the seeds for extra spice.
Dill- use dill relish instead of sweet, then add ½ teaspoon dill seasoning to the filling.
Dyed or Colored- for dyed or colored deviled eggs for Easter, Christmas or another holiday: Place 4 drops of desired food coloring in 1 cup of water and place up to 8 egg whites halves inside. Let sit for 2 minutes. If a darker color is desired, add more food coloring to the water.

Equipment

pot for boiling eggs
food processor -OR-
mixing bowl and fork

Storage

Store in the refrigerator in an airtight container for up to 2 days.

It is not recommended to freeze these.

Top tip

Don't be afraid to play around with the flavor. Paula Deen gives us such a great basic recipe and place to start. Let us know if you try something new and different!

Recipe