Southern Deviled Eggs Recipe

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Retro Recipes from the '50s and '60s

  • Yield: 12 Servings
  • Preparation Time: 20 Minutes


  • 6 large hard-boiled eggs, peeled
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon dry mustard
  • 1½ tablespoons sweet pickle relish (optional)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Pimento slices, cut in half
  • Baby dill pickles, sliced
  • Paprika
How to Make It
  1. Halve the hard-boiled eggs lengthwise. Scoop the yolks into a medium bowl and set the whites aside.
  2. Mash the yolks with a fork.
  3. Add the mayonnaise, sour cream, vinegar, mustard, relish (if using), salt, and pepper and mix until smooth.
  4. Set the egg whites on a serving platter, rounded-side down. Using a piping bag or a spoon, fill the cavity of each egg white with the egg yolk filling.
  5. Top each egg half with a pimento slice and a dill pickle slice. Sprinkle with paprika and serve.

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