Paula Deen Deviled Eggs

These easy 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!

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

Key Ingredients

Below is a list of ingredients needed for this recipe. Follow our tips on each ingredient for the best results.

• Boiled eggs, peeled
• Relish, sweet or dill- I usually prefer dill relish, but as I tested the recipe over and over, I found I really liked this recipe with sweet relish.
• Mustard- For that regular pure mustard flavor, go with yellow. For a more earthy flavor, use brown. As we tested this recipe, we found that it didn't make a huge difference, and while I preferred it with brown, most of our taste testers preferred it with yellow mustard.
• Paprika- Paprika is a classic staple for deviled eggs.

How to Make Deviled Eggs

Use these process shots to help achieve the results you want. The pictures can help with texture and serve as a visual guide for achieving the best results.

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 an 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.

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

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

6. Sprinkle paprika and chives on top for garnish. Easy!

Recipe

Paula Deen Deviled Eggs

Nicole

Paula Deen deviled eggs are creamy, delicious and made with pickle relish. A great basic recipe with great options for variations!

Cook ModePrevent your screen from going dark

5 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 6 whole deviled egg

Calories/serving 158 kcal

Ingredients

 

1x2x3x

• ▢ 7 boiled eggs peeled
• ▢ ¼ cup mayonnaise
• ▢ 1 ½ Tablespoons sweet pickle relish
• ▢ 1 heaping teaspoon yellow mustard
• ▢ ¼ teaspoon salt or more to taste
• ▢ ¼ teaspoon pepper or more to taste
• ▢ paprika for garnish
• ▢ chives for garnish
• ▢ sweet gherkins for garnish optional

Instructions

• Boil the eggs: Place eggs in a pot of cold water. Bring to a boil. Turn off heat. Cover. Let stand 12 minutes. Drain the water and fill pot with ice and water. Let stand 15+ minutes.
  
• Peel the eggs and cut in half lengthwise. Place all yolks plus one whole egg into a food processor or in a mixing bowl. Blend until crumbly or mash with a fork until crumbly. Add mayo, relish, mustard, salt and pepper and blend until smooth. See photos above to check for texture and consistency.
  
• Spoon the filling evenly into each egg white. Top with paprika and chives and sliced gherkins, if desired.
  
• Serve and enjoy!

Video

Notes

• Refrigerate in an airtight container for up to 2 days.
• It is not recommended to freeze these.
• For no mayo, use greek yogurt, sour cream, or a mix of both (our favorite) as a substitute.
• See our variations section above for some fun ideas of how to make these eggs more interesting! These are a great basic deviled egg recipe and have so much room for experimentation.
• Use our boiled egg directions for all your boiled egg needs. They turn out perfect every time!
• Try these with ¼ pound cooked and chopped bacon for a delicious twist.

Nutrition

Serving: 2halvesCalories: 158kcalCarbohydrates: 1gProtein: 8gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 222mgSodium: 239mgPotassium: 80mgFiber: 0.1gSugar: 1gVitamin A: 325IUVitamin C: 0.05mgCalcium: 32mgIron: 1mg

Tried this recipe?Let us know how it was in the comments below

Tag us on Instagram!We love seeing people make our recipes. Mention @simplyscrumptiouseats_

Try our other deviled eggs like Easter deviled eggs and 4th of July deviled eggs!

Substitutions and Variations

We love switching things up when we're in the kitchen. Try any of these variations for something a little different.

• No Mayo deviled eggs - Use plain Greek yogurt instead of mayo. It will change the texture slightly, but it is still delicious.
• Mustard - This can be made with any mustard! Try brown or spicy brown for a fun kick. Try this Deviled Eggs Without Mustard recipe.
• Spicy - add ½ teaspoon chili pepper flakes to the filling mixture.
• Curry, Cajun, Wasabi - skip the relish and mustard, then add ½- 1 teaspoon curry powder or Cajun seasoning. For wasabi, skip the relish and mustard and add 2 ½ teaspoons wasabi paste. Top with sushi ginger.
• Avocado- skip the extra whole egg in the filling (step 3 above), and instead add ½ ripe avocado.
• Bacon - add in ¼ pound cooked and chopped bacon for a delicious variation!
• 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 white halves inside. Let sit for 2 minutes. If a darker color is desired, add more food coloring to the water.

Storing Deviled Eggs

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

It is not recommended to freeze these.

How to Serve

Deviled Eggs are very popular to serve with all holiday meals in the South. These are easy to make and perfect for Easter, Halloween, Thanksgiving, Christmas, baby showers, picnics, and more!

I like to serve them as a side dish, but I've been known to eat a few of the leftover eggs the next day for my lunch.