Southern Style Deviled Eggs

Russ Myers


I can recall seeing this platter on many occasions and every time it always looked the same.
In the middle there are three dividers where Grandma would always load each section up with pickles and olives.
This platter would usually be sitting out before the rest of the food made its way to the table, which always caused grazing hands to snag one or two before the meal was served.
I am not sure how many dozens of eggs she prepared ahead of time but there never seemed to be a shortage of eggs.
She was always coming behind us to refill the platter.

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6 Servings


5 Min


20 Min


Stove Top


hard boiled eggs
1/2 c
hellmans mayonnaise
2 tsp
yellow mustard
2 Tbsp
sweet pickle relish (drained)
paprika for garnish
olives for garnish
sliced pickles for garnish
peppers for garnish

Directions Step-By-Step

In a small bowl, combine egg yolks, mayonnaise, mustard, and relish; mix well
Fill egg white halves with yolk mixture and place on a platter.

Sprinkle each egg with paprika, garnish serving plate with remaining vegetables.

Cover with plastic wrap and refrigerate until ready to serve

About this Recipe

Main Ingredient: Eggs
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom