Name: Southern Deviled Eggs with Dill Relish Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Southern
Ingredients: 6 eggs; ¼ cup mayonnaise; 1 teaspoon Dijon mustard; 1½ tablespoon dill relish (try to avoid too much liquid); Pepper to taste; Sprinkle of paprika for serving

There’s nothing quite like the nostalgic charm of a perfectly balanced Southern deviled egg, especially when it’s jazzed up with a tangy dill twist. This Southern Deviled Eggs with Dill Relish Recipe brings that creamy, slightly zesty flavor that makes it a standout at any picnic or family gathering.

A green round plate holds twelve halves of white boiled eggs arranged close together. Each egg half is filled with a creamy yellow yolk mixture that is slightly textured with small green herb bits. The surface of the filling is sprinkled with fine red paprika powder and fresh green dill leaves scattered on and around the eggs. The plate sits on a white marbled surface with sprigs of fresh dill placed near it. The overall look is colorful with white egg whites, bright yellow filling, red seasoning, and green herbs photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Southern Deviled Eggs with Dill Relish Recipe
Top Tip
How to Serve Southern Deviled Eggs with Dill Relish Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Southern Deviled Eggs with Dill Relish Recipe

Why You'll Love This Recipe

This Southern Deviled Eggs with Dill Relish Recipe is one of my go-tos for gatherings because it strikes just the right balance between creamy, tangy, and a little bit sweet from the relish. Plus, it’s straightforward enough to whip up even on a busy day.

Classic Southern Flavors: The addition of dill relish adds that signature slight tanginess that takes these deviled eggs beyond the ordinary.
Easy Prep: Hard boiling eggs perfectly with my simple method means no frustrating peeling and no cracked whites.
Perfect Party Food: These eggs disappear fast at every family reunion and potluck I’ve brought them to.
Customizable: You can easily tweak the mayo, mustard, or relish amounts to suit your own taste buds.

A close-up view of several halved white boiled eggs arranged closely together on a white marbled surface, each egg half filled with a smooth, light yellow creamy mixture containing small green pieces, likely pickles, and sprinkled generously with fine red paprika powder. Small green herb leaves, probably dill, are scattered over the filling and the egg whites, adding a fresh touch. Each egg half has one thick layer of smooth egg white as the base, topped with one rounded, textured mound of creamy yolk mixture. The light softly shines on the eggs, enhancing the contrast between the white eggs and the yellow filling, making the colors vivid. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient here plays a specific role — from the creamy mayo that smooths the filling to the dill relish that freshens it up. When shopping, look for fresh eggs and a quality dill relish with not too much liquid to keep your filling firm and flavorful.

Flat lay of six whole uncracked brown eggs, a small white ceramic bowl of creamy mayonnaise, a small white ceramic bowl of bright yellow dijon mustard, a small white ceramic bowl of green dill relish, a white ceramic dish with a neat sprinkle of vibrant red paprika powder, and a few fresh black peppercorns scattered artfully, all arranged with perfect symmetry and realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Eggs: Fresh eggs are best, and a teaspoon of salt in the boiling water helps them peel more easily—I swear by this trick.
Mayonnaise: Use a good-quality mayo for rich creaminess; it binds the filling beautifully.
Dijon Mustard: A little punch of tang and depth; don’t skip it or use a mild one.
Dill Relish: This is the star! Adds a sweet, tangy crunch that balances the richness perfectly—try to avoid excess liquid.
Pepper: Freshly ground to your taste, helps cut through the creaminess.
Paprika: For garnish, it adds mild color and a subtle smoky finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how adaptable this Southern Deviled Eggs with Dill Relish Recipe is. Sometimes I add a dash of hot sauce for a tiny kick, or swap out the mayo for Greek yogurt to lighten things up. Feel free to experiment until it feels like your perfect flavor.

Variation: Once, for a brunch crowd, I stirred in a bit of crispy bacon bits and scallions—talk about next-level deviled eggs!
Diet-Friendly: Swap the mayo for avocado if you want a healthier twist with a creamy texture.
Seasonal Change: During the holidays, I sprinkle a bit of smoked paprika instead of regular paprika for a richer aroma.

Step-by-Step: How I Make Southern Deviled Eggs with Dill Relish Recipe

Step 1: Perfectly Boil and Cool the Eggs

Start by placing your eggs in a pot and covering them with about an inch of cold water. I add a teaspoon of salt here—it’s a little trick I picked up that really helps the shells slip off later. Bring the water to a rolling boil over medium-high heat, then immediately remove the pot from the heat, cover it tightly, and let the eggs sit undisturbed for 10 minutes. After that, plunge them into an ice bath to stop the cooking and make peeling a breeze.

Step 2: Peel and Prepare the Yolks

Once cooled, gently peel your eggs—if you’ve used the salt trick, you’ll find them surprisingly easy to peel without tearing the whites. Slice each egg in half lengthwise and carefully scoop out the yolks into a medium bowl. Mash those yolks with a fork until they're creamy, making sure there are minimal lumps for a smooth filling.

Step 3: Mix the Perfect Filling

To the mashed yolks, add the mayo, dijon mustard, and dill relish—the relish is the kicker here, but try not to add too much liquid, or your filling might get runny. Season with pepper to taste and mix thoroughly until everything is fully combined. The texture should be creamy with small bits of relish for a delightful crunch.

Step 4: Assemble and Serve

Carefully spoon or pipe the yolk mixture back into the egg white halves. I like to use a small spoon for a rustic look, but a piping bag with a star tip makes these extra fancy for special occasions. Finish with a light sprinkle of paprika for that gorgeous pop of color. And just like that, your Southern Deviled Eggs with Dill Relish are ready to enjoy!

Top Tip

I’ve spent a lot of time perfecting my deviled eggs, and these tips are real game-changers if you want yours just right.

Salt in Boiling Water: Adding salt not only seasons the eggs slightly but truly helps the shells loosen for easier peeling.
Minimize Relish Liquid: When measuring the dill relish, try to avoid excess liquid, so your filling stays firm and creamy.
Piping Over Spoon: Using a piping bag to fill the egg whites makes them look polished and professional—especially if you’re hosting.
Don’t Overmix Yolks: Keep some texture in the yolk mash so your filling isn’t completely smooth or paste-like; it makes for better mouthfeel.

How to Serve Southern Deviled Eggs with Dill Relish Recipe

Southern Deviled Eggs - Serving Suggestion

Garnishes

I usually stick with the classic sprinkle of paprika—it adds just the right touch of warmth and color. On occasion, I’ll toss on some finely chopped fresh dill for that extra herby freshness, which pairs beautifully with the relish already in the filling.

Side Dishes

These deviled eggs are a perfect side for Southern BBQ plates or salad spreads. I love serving them alongside fried chicken, collard greens, or a crisp cucumber salad for a complete Southern-inspired meal.

Creative Ways to Present

For holiday parties, I’ve arranged these deviled eggs on a bed of leafy greens or even colorful edible flowers for a wow factor. Another fun idea is serving them in mini muffin tins to keep them from sliding around on the platter.

Make Ahead and Storage

Storing Leftovers

I keep any leftover deviled eggs in a tightly sealed container in the fridge for up to two days. The filling can dry out a bit, so covering them well is key—sometimes I press plastic wrap directly over the eggs to keep them moist.

Freezing

I tend to avoid freezing deviled eggs because the texture of the yolk filling can become grainy once thawed. If you really want to prep in advance, freeze just the boiled eggs (unpeeled), then assemble the deviled eggs fresh on the day.

Reheating

Deviled eggs are best served chilled or at room temperature, so no reheating needed. Just take them out of the fridge 15 minutes before serving so the flavors can shine through.

Frequently Asked Questions:

How do I get the eggs to peel easily for deviled eggs?

Adding a teaspoon of salt to the boiling water and then immediately cooling the eggs in an ice bath after cooking makes peeling much easier by loosening the membrane from the shell.

Can I make this Southern Deviled Eggs with Dill Relish Recipe ahead of time?

Yes! You can hard boil and peel the eggs a day ahead and store them in the fridge. Prepare the filling and assemble the deviled eggs either the night before or the day of your event for the freshest taste.

What’s the best dill relish to use in this recipe?

Look for a dill relish that’s flavorful but not too watery. Avoid those with excessive liquid or added sugars for the best balance of tang and sweetness. Homemade dill relish can work wonders here if you have time.

Can I substitute the mayo in this recipe?

Absolutely! Some people swap mayo for Greek yogurt or avocado for a lighter, tangier alternative. Keep in mind this will change the texture and flavor slightly, but it’s a great option if you want something different.

Final Thoughts

This Southern Deviled Eggs with Dill Relish Recipe holds a special place in my heart because it combines simple ingredients to create something wonderfully comforting and crowd-pleasing. Whenever I bring these to a gathering, I get asked for the recipe—and I bet you will too. So give it a try, make it your own, and enjoy every bite!