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Traditional Southern Deviled Eggs Recipe

Traditional Southern Deviled Eggs

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (230)

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Average Rating:

Total Reviews: 230

Showing 161-170 of 230

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  • on May 12, 2010

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    THE RECIPE IS NEARLY THE SAME AS MINE, BUT MY MOM-IN-LAW TAUGHT ME HER RECIPE (ALSO A GA. LADY. SWEET IS CORRECT. DILL TAKES AWAY FROM THE EGG FLAVOR. MIRICLE WHIP IS THE BEST ALSO, BUT THE MOST IIMPORTANT PART, PAULA, IS HORSERADISH NOT NECESSARILY WITH MUSTARD. I PREFER STRAIGHT H/RADISH MYSELF. TRY IT, YOU'LL LIKE IT AND YOU DON'T NEED ANY HOTSAUCE THAT DETRACTS FROM THE EGG FLAVOR AGAIN. AND A TOUCH OF ONION GRATED FINELY. II'M AN OLD SOUTHERN LADY MYSELF, MANY YEARS ON YOU PAULA. I LOVE ALL YOUR RECIPES, WITH A FEW TWEAKS HERE AND THERE. I PREFER THE SHORT AND SWEET ONES, SINCE I LIVE ALONE. THESE DAYS. AS EVERYONE ELSE SEZ TO YOU, "KEEP UP THE GOOD WORK". YOU ARE MY FAVORII TE CHEF. LOVE THAT OLD SOUTHERN COOKING.

    FROM AN OLD HOMESICK GAL !!!

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  • on April 10, 2010

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    Rather than recipes that use a little vinegar and sugar, using the sweet pickle relish give you both and a little pickle flavor and texture. I also used a dash or two of hot sauce to provide a little background heat. Paprika and olive (change up garnishing the top. Very good!

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  • on February 27, 2010

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    This recipe for deviled eggs is as close to what my mother used & taught me over 30 years ago! Original version used "sweet" pickle relish but I like to change it up using "dill" relish from time to time. Never tried using mustard(not a big fan and use papirika as a garnish on top. I have always boiled an extra egg or 2 and use only the yolks to add to the filling. This is one TRUE southern dish!!

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  • on January 12, 2010

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    I used dill relish instead of sweet (personal preference and they turned out PERFECT!! Also, I used only paprika for garnish. Other than that, I wouldn't change a thing!

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  • on December 25, 2009

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    This recipe was so good and the taste made me think of mom. This recipe has the right amount of sweet and tart. I fixed these and left them overnight in the fridge for a Christmas Day appetizer and the taste was even more flavorful. The only thing I added was 1 tsp of vinegar for that extra kick. Yum! Yum! Yum!

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  • on December 08, 2009

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    Same recipe my mother who was raised in South Carolina taught me, with the exception of shredded onion added. We also garnish with paprika and green olives, not just the pimentos. I'm required to bring these to every family gathering. Great recipe to keep around for anytime of the year. Another great one Paula! Glad to know were doing it right.

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  • on November 29, 2009

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    I LOVED THESE DEVILED EGGS I MADE ABOUT 2 DOZEN OF THEM FOR THANKSGIVING. THEY WERE BEFORE WE SERVED TURKEY! I USED MIRACLE WHIP INSTEAD. IT GOES GREAT WITH THE EGG.

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  • on November 10, 2009

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    My mom has made deviled eggs forever and they are very good. I tried this recipe last week and LOVED it. Sorry, mom, but these were better. I'm making for a tailgating party this weekend.

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  • on November 09, 2009

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    If you're going to make these for a party (like I did make a BUNCH. Because they will go fast!

    Delicious, just a little sweet!

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  • on October 19, 2009

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    Never in my life did I think anything would come close to my mom's good old fashioned deviled eggs. I stand corrected!! These are the BEST deviled eggs EVER!
    Anyone who does not like them does not know what a deviled egg is!!!

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