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southern deviled eggs with toppings
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Southern Deviled Eggs Recipe

These southern deviled eggs are off-the-charts delicious. Stuffed with cornichons, pimentos, mustard, and fresh dill then seasoned with Cajun seasoning!
Course Appetizer
Cuisine American
Keyword Classic Deviled Eggs Recipe, egg appetizers, southern appetizers
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 servings
Calories 120kcal
Author Kathleen

Ingredients

  • 6 large hard-boiled eggs

Filling:

  • 2 1/2 tablespoons mayonnaise
  • 2 teaspoons yellow mustard
  • 2 teaspoons whole-grain mustard
  • 2 cornichons, minced
  • 2 teaspoons pimento, chopped
  • 1 teaspoon fresh dill, chopped
  • 1/8 teaspoon Cajun seasoning
  • 1/8 teaspoon granulated sugar

Garnish:

  • pimento
  • dill

Instructions

  • Cut the eggs in half horizontally. Add yolks to a mixing bowl.
    how to make southern deviled eggs step 1, mash yolk in a bowl
  • Add the rest of the filling ingredients to the mixing bowl and mash with a fork. Adjust seasoning as needed.
    how to make southern deviled eggs with dijon mustard step 2, mix all the ingredients
  • Gently spoon the yolk mixture into 12 of the egg whites.
  • Garnish with pimentos and dill as desired.

Notes

  1. Cooking: Place your eggs in a warm water bath for 5 minutes before boiling to gradually raise their temperature — this helps prevent the shells from cracking mid-boil. Learning how to make devil eggs that are pretty and palatable is easier when you understand the science behind the cooking. Here's an article from the LA Times with more about the science. The other option is to place them in cold water on the stove.
  2. Peeling: Make your eggs easy to peel by adding a teaspoon of baking soda to your boiling water. It increases the alkalinity of the water, so your boiled eggs are easier to peel.
  3. Boiling Time: For perfectly boiled eggs with yellow yolks that aren’t outlined in green, it is best to base the cooking time on the size of the egg. The American Egg Board recommends cooking medium eggs for 9 minutes, large eggs for 12 minutes, and extra-large eggs for 15 minutes.
  4. Cutting: Dried eggs are easier to work with when you are trying to make beautiful classic eggs. Patting them dry with a paper towel after they have been peeled will help ensure more evenly cut halves.

Nutrition

Serving: 1serving | Calories: 120kcal | Carbohydrates: 1g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 189mg | Sodium: 140mg | Potassium: 74mg | Sugar: 1g | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 28mg