Southern Style Deviled Eggs Recipe -
Southern Style Deviled Eggs Recipe
  • READY IN 20 mins

Southern Style Deviled Eggs

Recipe by  

"Deviled ham puts the Deviled into Deviled eggs."

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Ingredients Edit and Save

Original recipe makes 12 deviled eggs Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and run under cold water to cool. Peel eggs, and cut into halves lengthwise.
  2. Carefully remove the yolks from the eggs, and place them into a medium bowl, scooping out a little bit of the white along with the yolk to make a more generous cup for filling. Mash the egg yolks with deviled ham, relish and enough mayonnaise to make a smooth mixture. Season with salt and pepper to taste.
  3. Spoon the mixture into the egg whites, or pipe with a piping bag for a more elegant look. Garnish filling with a sprinkle of paprika, and top some of them with a slice of green olive stuffed with pimento. Chill until serving.
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Reviews More Reviews

Most Helpful Positive Review
Dec 16, 2004

These eggs are SO good. They add nice new twist to ordinary eggs. I added a touch of mustard to the yolk mixture to give it a little zip. This recipe is definately a keeper!! Thanks!!

Most Helpful Critical Review
Feb 14, 2006

This idea still appeals to me. However, made with that much canned meat for the egg, the egg just disappears and I have stuffed my eggs with deviled ham. The proportions are way off. I'm going to try it again with the smaller can of deviled ham.

Apr 28, 2004

We did not care for the deviled ham in this recipe. I guess we are just too hung up on 'regular' deviled eggs.

Dec 31, 2008

I am from the south born and raised..these are nothing like i remember...not so great....thanks though..

Sep 19, 2006

Ham and eggs; what could be better? However, because I don't like processed stuff, I used real ham which I ran thru my food processor. Couldn't help but add a bit of mustard. Very good and thanks for something a bit unique!

Sep 24, 2006

this is one of the better recipes i have tried, i also added a touch of white vineger, a small amount of onion powder, a little garlic powder, and a little bit of cajun seasoning, but its still great without adding anything, thanks.

Apr 24, 2011

This is a great base recipe that can built on or served as is. I prefer Dijon mustard and spice brown which I divide in half. To keep the smooth consistency I strain the relish, I also add a few dashes of Tabasco and a few dashes of worsteshire sauce for a little more flavor. You can also add a small amount of vinegar

Nov 15, 2012

I made these for our get together at work, and we loved them, they will be on our table for Thanksgiving. Thank you for sharing.


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  • Calories
  • 151 kcal
  • 8%
  • Carbohydrates
  • 1.8 g
  • < 1%
  • Cholesterol
  • 198 mg
  • 66%
  • Fat
  • 12 g
  • 18%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 9.2 g
  • 18%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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