Old Fashioned Deviled Eggs

Southern Style Deviled Eggs

For years this is my go to recipe. I use it at company pot lucks and never have to worry about bringing any left overs home. This is also the same recipe I use at home and for holiday occasions such as Easter, Thanksgiving and Christmas.

This recipe is very easy to adapt so feel free to tweak it to your liking!

Old Fashioned Deviled Eggs

Southern Style Deviled Eggs by CulinaryEats.com

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Chill 30 minutes
Total Time 15 minutes
Servings 4 people
Author Tommy White


  • 8 whole eggs
  • 1/4 cup mayo
  • 1/4 cup mustard
  • 2 tbsp diced pickles


  1. Cover eggs in a pot with cold water and bring to a boil. Boil for 10 minutes then remove from heat. Drain water and run cold water over eggs to speed up the cooling process.

  2. Peel and split eggs length wise. Remove yolks.

  3. In a small bowl add mayo, mustard and cooked egg yolks. Smash with a fork until well blended. Add pickles and stir together until blended.

  4. Spoon mixture into egg whites and chill.


  1. You can sprinkle tops with paprika. Sometimes I like to use smoked or sweet paprika for that extra kick.

Recipe Notes

Adjust mustard and mayo to taste because everyone has a different palate and it's very easy to modify this recipe to taste.

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About Tommy White 8 Articles
My name is Tommy White and I like to cook. By trade I am a Network Administrator which has opened up many doors in my life. Currently I reside in Tennessee with my beautiful wife and 2 children. I love to cook because food is one of many gateways to happiness.

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