The Ultimate Southern Deviled Eggs

December 4, 2020
The Ultimate Southern Deviled Egg

Hey, y’all – Happy Day 3 of Blogmas! Blogmas is a series that I am bringing to the blog this year (and hopefully in subsequent years) that will provide y’all with a new recipe every day of December through Christmas. How fun is that? Today I’m excited to be sharing my granny’s recipe for the ultimate southern deviled eggs. Jude is known for these — and, needless to say, they are finger lickin’ good.

The Ultimate Southern Deviled Egg

The Ultimate Southern Deviled Eggs

The Ultimate Southern Deviled Eggs


1 dozen eggs, large

1/4 c. mayonnaise (full-fat, I recommend Duke’s)

4 tbsp. sweet pepper relish (chow chow can be substituted)

1.5 tbsp. dijon mustard (I recommend Grey Poupon)

Kosher salt

Black pepper


Optional: a couple of dashes of hot sauce (I recommend Cholula)


  1. Bring eggs in a large pot to a rolling boil; turn off heat, cover, and allow eggs to cook for 20 minutes.
  2. Place eggs in an ice bath to hault cooking; when cool, peel.
  3. Cut the eggs in half. Scoop out the yolks, place them in separate bowl, and gently mash with fork.
  4. Add mayonnaise, sweet pepper relish, dijon mustard, salt, and pepper to the yolks. Mix until well-combined.
  5. Fill egg whites with the mixture and top with paprika.
  6. Serve on a deviled egg tray (mine is a vintage one from Louisville Stoneware).
  7. Enjoy!

*JC’s note: I use my great-aunt JJ’s sweet pepper relish in this recipe — which is the very best. I’ll work on posting that recipe for y’all in the future!

Ain’t no egg like a deviled egg, am I right or am I right?

The Ultimate Southern Deviled Egg

Y’all come back now, ya hear?

See you tomorrow!

My best,


Enjoy my recipe for the Ultimate Southern Deviled Eggs? Check out my recipes here!

Looking for holiday gift guides? Check out my sister site, Unabashedly Southern, for guides that cover every person in your life!

The Ultimate Southern Deviled Egg

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