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Southern Deviled Eggs Recipe {How to Make Deviled Eggs the Easy Way}

Southern Deviled Eggs with a Spicy Twist

My Southern deviled eggs with a spicy twist are an irresistible blend of creamy and spicy flavors. We start with perfectly boiled eggs, carefully peeled to retain their beauty. The secret ingredient that sets this recipe apart is the addition of cayenne pepper, which gives the filling a subtle, smoky heat. Don't worry; it won't overwhelm your taste buds but will add a tantalizing warmth to each bite.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine American
Servings 6 servings


  • 6 large eggs
  • ¼ cup mayonnaise
  • 1 tsp yellow mustard
  • ½ tsp cayenne pepper (for that spicy kick)
  • 1 tsp sweet pickle relish
  • ½ tsp apple cider vinegar
  • Salt and pepper to taste
  • Smoked paprika and fresh parsley leaves (for garnish)


  • Start by boiling the eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat and simmer for 9-10 minutes. Then, transfer the eggs to an ice bath to cool.
  • Once the eggs are cool, peel them carefully and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
  • Mash the yolks with a fork until they are finely crumbled.
  • To the mashed yolks, add mayonnaise, yellow mustard, cayenne pepper, sweet pickle relish, and apple cider vinegar. Mix until you have a smooth, creamy filling. Season with salt and pepper to taste.
  • Carefully spoon or pipe the filling into the egg whites.
  • Sprinkle a pinch of smoked paprika on top of each deviled egg for that smoky finish.
  • Chill the deviled eggs for at least 30 minutes before serving.


Cooking Tips for the Best Results:

  1. Use older eggs for boiling. They tend to peel more easily than very fresh ones.
  2. Make sure your mayonnaise is at room temperature for a smoother filling.
  3. Taste the filling as you go and adjust the cayenne, vinegar, and seasoning to suit your spice preference.
  4. For a beautiful presentation, pipe the filling into the egg whites using a piping bag and a star tip.
  5. Garnish with fresh chives or finely chopped green onions for an extra burst of flavor and color.

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FAQs about the Southern Deviled Eggs Recipe

Can I make these deviled eggs ahead of time?

Absolutely! These deviled eggs can be prepared a day in advance and stored in the refrigerator.

Is there a substitute for cayenne pepper if I prefer less heat?

You can use paprika for a milder flavor, or simply reduce the amount of cayenne pepper to suit your taste.

Can I use regular white vinegar instead of apple cider vinegar?

Yes, you can use white vinegar as a substitute if you don’t have apple cider vinegar on hand.

How do I prevent the egg whites from tearing when I peel them?

To make peeling easier, use older eggs, and gently roll them on the counter before peeling. You can also peel them under cold running water.

What’s the best way to store leftover deviled eggs?

Store them in an airtight container in the refrigerator for up to 2-3 days. Just remember to take them out a little before serving to allow them to come to a slightly cool temperature for the best flavor.

Read more here for additional info about deviled eggs. Also, I recommend other interesting articles related to this topic, including tuna deviled eggs, easy deviled eggs with liver pate, spicy deviled eggs, bacon deviled eggs, classic deviled eggs, smoked deviled eggs, avocado deviled eggs, deviled eggs potato salad, shrimp deviled eggs, and more.

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