There’s something about a classic Southern snack that feels like an instant comfort hug. This Southern Deviled Eggs with Dill Relish Recipe stands out because of that perfect balance — creamy, tangy, with just the right pop from dill relish. Trust me, these deviled eggs will become your go-to for every gathering.
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Why You'll Love This Recipe
I have made countless deviled egg recipes, but there’s something truly special about adding dill relish to the mix. It adds a subtle tang and that gentle crunch that makes each bite interesting. Whether you’re prepping for a picnic or a family holiday, this recipe always gets compliments — and disappears fast!
- Perfect Creamy Texture: The combination of mayo and Dijon mustard creates a smooth filling that isn’t too heavy but carries all the flavors beautifully.
- The Dill Relish Kick: It adds a fresh, slightly pickled punch that balances the richness without being overpowering.
- Simple Ingredients, Big Flavor: You probably have these basics in your fridge already, making it quick to whip up anytime.
- Always Crowd-Pleasing: From casual family dinners to holiday parties, these deviled eggs always find fans.
Ingredients & Why They Work
Every ingredient in this Southern Deviled Eggs with Dill Relish Recipe plays a role, and I've learned to choose carefully — like picking the right dill relish that’s chunky but not too wet to keep the filling creamy, not soggy. Here’s what you’ll want on hand for the best results.
- Eggs: Fresh eggs are best, but slightly older eggs peel easier after boiling — a little trick I picked up over time.
- Mayonnaise: Adds creaminess and richness to balance the tang of the mustard and relish.
- Dijon Mustard: Gives a subtle sharpness that cuts through the richness without harshness.
- Dill Relish: The star of the show—adds both texture and that pickled sweetness unique to Southern-style deviled eggs.
- Black Pepper: Freshly ground is ideal for a gentle spice boost.
- Paprika: Not just for color — adds a smoky hint on top that makes each egg pop visually and in flavor.
Make It Your Way
One of the best things about deviled eggs is how easy they are to personalize. I usually stick to this classic Southern Deviled Eggs with Dill Relish Recipe, but sometimes I like to experiment a bit depending on the occasion or what’s in my fridge.
- Variation: I once added a touch of smoked paprika and a few drops of hot sauce — it gave a smoky, spicy twist that my family loved for game day!
- Dietary Tip: To lighten it up, try swapping mayo for Greek yogurt—the texture shifts a bit but you still get that luscious, creamy filling.
Step-by-Step: How I Make Southern Deviled Eggs with Dill Relish Recipe
Step 1: Master the Perfect Hard-Boiled Egg
Start by gently placing six eggs into a pot and covering them with water about an inch above the eggs. Pro tip: I always add a teaspoon of salt—it’s a little trick that helps the shells slip off easier later. Bring to a rolling boil over medium-high heat, then remove from the heat, cover the pot, and let the eggs sit for 10 minutes. Plunge them right into an ice bath after to cool completely and stop the cooking.
Step 2: Prep the Yolks and Mix It Up
Once cooled, peel your eggs carefully—the shell should come off in larger pieces if the salt trick worked—and slice each egg in half lengthwise. Scoop the yolks into a bowl, then mash them with a fork until smooth but not overdone. Add the mayo, Dijon mustard, dill relish (try to drain excess liquid here to avoid watery filling), and pepper, mixing everything until combined and creamy.
Step 3: Fill and Garnish
Spoon or pipe the yolk mixture back into the egg whites—it’s such a satisfying step! Finish with a little sprinkle of paprika for that classic look and a gentle smoky flavor. Then, serve and watch these disappear faster than you expect.
Top Tip
Over time, I’ve learned some tricks that helped me perfect Southern Deviled Eggs with Dill Relish Recipe, and I want to share those with you so your deviled eggs turn out just right every time.
- Salt in the Boiling Water: Adding salt really does make peeling easier — eggs peel more cleanly without frustrating bits stuck to the whites.
- Drain Your Dill Relish: Too much liquid makes the yolk filling runny—give it a little drain or even a light press through a sieve if needed.
- Texture Balance: Don’t over-mash the yolks; a few small lumps add charm and texture instead of a paste-like filling.
- Chill Before Serving: After filling, chilling for at least 20 minutes enhances flavor melding and helps the filling firm up nicely.
How to Serve Southern Deviled Eggs with Dill Relish Recipe
Garnishes
I usually keep it classic with just paprika sprinkled on top, but sometimes I add a little fresh chopped chive or dill sprig for a pop of color and fresh flavor. If you want to impress guests, a small slice of green olive or a tiny bacon crumble adds extra oomph without stealing the show.
Side Dishes
Deviled eggs love great company! I often pair them with a crisp Southern coleslaw, buttery cornbread, or some tangy pickled veggies. These sides bring balance and extend that classic flavor profile we all crave from Southern cookouts.
Creative Ways to Present
For special occasions, I like arranging the eggs on a bed of fresh lettuce leaves or garnishing the platter with edible flowers. One time, I even served them in little mason jars layered with a few dabs of the filling and topped with a crisp pickle slice — everyone loved the whimsical presentation!
Make Ahead and Storage
Storing Leftovers
I usually store leftover deviled eggs in a covered container in the fridge, ideally on a single layer to avoid squishing. They keep wonderfully for up to two days — after that, the filling can start to dry out and the eggs lose their fresh flavor.
Freezing
Deviled eggs don’t freeze well, especially with dill relish in there — the texture changes and the filling gets watery when thawed. I recommend making only what you can finish in a day or two.
Reheating
Since deviled eggs are best served cold, I skip reheating. Just pop them out of the fridge a few minutes before serving to take the chill off but keep that fresh, creamy texture.
Frequently Asked Questions:
You certainly can, but it will change the flavor profile of the deviled eggs. Sweet relish adds a sweeter, less tangy taste compared to dill relish’s bright, slightly sour punch. If you prefer a mellow flavor, sweet relish works fine, but dill relish keeps this recipe true to its Southern roots.
Adding a teaspoon of salt to the boiling water is a simple trick I use that helps the shells come off more easily. Also, shocking the eggs in an ice bath immediately after cooking cools them down fast and separates the membrane from the shell, making peeling smoother.
Absolutely! You can boil and peel the eggs a day ahead and keep them refrigerated. The yolk filling is best made fresh within a few hours of serving, but if you mix it a bit early, cover tightly and refrigerate to keep it fresh.
The key is to drain the relish well before mixing it into the yolks and not to add too much mayonnaise. Also, keeping the yolks mashed but still a bit textured helps the filling stay firm rather than runny. Avoid over-mixing to maintain the perfect consistency.
Final Thoughts
Making Southern Deviled Eggs with Dill Relish Recipe never fails to bring me back to those cozy family gatherings where good food and laughter were the main course. The simplicity combined with that little dill kick makes this dish a reliable favorite I’m happy to share with you. Next time you want an easy, crowd-pleasing appetizer, I hope you’ll give these a try — you might just find a new classic in your kitchen!
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Southern Deviled Eggs with Dill Relish Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Stovetop
- Cuisine: Southern
- Diet: Vegetarian
Description
Classic Southern Deviled Eggs are a delicious and creamy appetizer featuring hard-boiled eggs filled with a tangy mixture of mayo, Dijon mustard, and dill relish, topped with a sprinkle of paprika. Perfect for family gatherings and holiday parties.
Ingredients
Eggs
- 6 eggs
Filling
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 ½ tablespoon dill relish (try not to get too much of the liquid)
- Pepper to taste
Garnish
- Sprinkle of paprika for serving
Instructions
- Hard boil the eggs: Place the eggs in a pot and cover them with water so there is about an inch of water above the eggs. Add a teaspoon of salt to the water to help the eggs peel easier. Set the pot over medium-high heat and bring to a rolling boil. Once boiling, remove from heat, cover, and let sit for 10 minutes.
- Cool and peel the eggs: Remove the eggs from the hot water and place them into an ice bath to cool completely. Once cooled, peel the eggs carefully to avoid damaging the whites.
- Prepare the filling: Slice the peeled eggs lengthwise in half. Gently remove the yolks and place them in a medium bowl. Mash the yolks until creamy and mostly smooth with very few lumps.
- Mix the filling: Add the Dijon mustard, dill relish, mayonnaise, and pepper to the mashed yolks. Stir well to combine everything evenly.
- Fill the eggs: Spoon or pipe the yolk mixture back into the hollowed-out egg whites evenly.
- Garnish and serve: Sprinkle the filled eggs with paprika for a classic touch. Serve immediately and enjoy your Southern Deviled Eggs!
Notes
- This recipe is perfect for family get-togethers and holiday parties.
- Use a teaspoon of salt in the boiling water to make peeling the eggs easier.
- Try not to add too much liquid from the dill relish to keep the filling creamy, not runny.
- You can chill the deviled eggs after filling if preparing in advance for a cooler serving.
Nutrition
- Serving Size: 1 serving
- Calories: 65 kcal
- Sugar: 0.1 g
- Sodium: 86 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.02 g
- Carbohydrates: 1 g
- Fiber: 0.05 g
- Protein: 3 g
- Cholesterol: 84 mg
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