Julia's Simply Southern: Southern Deviled Eggs >

Thursday, April 24, 2014

Southern Deviled Eggs


  • 6-8 Large Eggs, boiled and peeled
  • 1/4 Cup of Mayonnaise ( I prefer  Duke's Mayonnaise ) 
  • 1 tsp Dijon mustard (optional)
  • 1/4 tsp dried dill
  • Salt and Pepper to taste
  • Fresh Dill for Garnish
  • Sliced Green Olives for Garnish
  • Paprika for Garnish
After Eggs have been boiled and peeled cut the eggs in half lengthwise. Remove the yellow yolks and place them into a bowl to prepare the filling. 

Mash the yolks with a fork.

Add the mayonnaise, mustard, salt, pepper and dill and mix well. 

I find it easier to take the filling and put it in a sandwich type plastic bag, snip off the corner and fill the whites with the yolk mixture. 

Sprinkle eggs with paprika and garnish with either a slice of green olive or sprig of fresh dill. 


  1. I love the Dijon mustard in this recipe. I like the little kick it brings.

    1. Joanne, it really does! I love it. After I tried it the first time I've made them that way ever since.


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