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; 1/4 cup mayonnaise; 1 teaspoon Dijon mustard; 1 1/2 tablespoon dill relish (drained to minimize liquid); Pepper to taste; Sprinkle of paprika for serving

There’s something delightfully nostalgic about a plate of **Southern Deviled Eggs with Dill Relish Recipe** sitting on your table. That subtle tang from the dill relish marries so well with creamy yolks, making it a must-have for any gathering where comfort and flavor meet.

A round white plate holds eleven halved boiled eggs arranged in a loose circle. Each egg has a bright white outer layer, topped with a thick, creamy pale yellow filling that is slightly rough in texture. The yellow filling is sprinkled with small green herb pieces and a light layer of reddish-orange powder, giving a speckled look. The plate is set on a white marbled surface with a few green herb sprigs nearby. 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

I’ve made plenty of deviled eggs in my day, but this Southern Deviled Eggs with Dill Relish Recipe always steals the show. It’s that perfect blend of creamy, tangy, and a little bit of sweet that keeps folks reaching for more at every potluck.

A perfect balance of flavors: The dill relish adds just the right tang without overpowering the classic creamy yolk base.
Simple and quick: Hard boiling eggs and mixing the filling is straightforward – no complicated steps to keep you in the kitchen all day.
Made for sharing: Whether it’s a holiday or casual family get-together, these deviled eggs please every palette and background.
Customizable: It’s easy to tweak with your favorite mustards or add-ons to keep the recipe fresh and exciting each time.

Several deviled eggs are placed closely together on a white marbled surface. Each egg has a smooth white outer layer, with a creamy, pale yellow filling dolloped on top. The filling is speckled with small green bits, likely chopped herbs or pickles, and is sprinkled with bright red paprika powder and small green herb leaves. The eggs are cut in half, showing two clear layers: the shiny white egg white and the soft textured yellow filling in the center. The overall look is fresh, colorful, and well-arranged. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Behind these simple Southern Deviled Eggs with Dill Relish Recipe ingredients lies a harmony that elevates a humble dish into something truly memorable. Each element brings its own magic, so choosing fresh eggs and a good-quality relish really makes a difference.

Flat lay of six whole uncracked brown eggs, a small white ceramic bowl of creamy mayonnaise, a small white ceramic bowl with smooth pale yellow Dijon mustard, a small white ceramic bowl holding bright green dill relish, a small white ceramic bowl filled with coarse black peppercorns, and a small white ceramic bowl with vibrant red paprika powder, all arranged in perfect symmetry 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, large eggs are key here. They boil up nicely and the creamy yolks are what make the filling so dreamy.
Mayonnaise: Provides that luscious, smooth texture; I always prefer classic mayo for its clean flavor.
Dijon Mustard: Gives a gentle kick and depth of flavor without being too spicy – it complements the dill beautifully.
Dill Relish: The unsung hero – it adds that tangy-sweet pop that sets this deviled egg apart from the rest. Just be careful not to add too much liquid from the relish!
Pepper: Freshly ground black pepper adds subtle heat and rounds out the flavors perfectly.
Paprika: A classic garnish that adds color and just a hint of smokiness when sprinkled on top before serving.

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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

One of my favorite things about the Southern Deviled Eggs with Dill Relish Recipe is how easy it is to tweak it based on what’s in your pantry or how adventurous you feel that day. You get to make it truly yours!

Variation: When I want to add a smoky twist, I swap out plain paprika for smoked paprika — it gives a lovely warmth that guests often ask about.
Diet-friendly tweaks: Try replacing mayo with Greek yogurt for a lighter version that's still creamy and tangy.
Seasonal change: In spring, I love mixing in finely chopped fresh herbs like chives or tarragon to brighten the filling.
Extra crunch: Some finely diced celery or pickled jalapeños bring an exciting texture punch if you’re feeling bold.

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

Step 1: Perfectly Hard Boil Your Eggs

Start by placing your eggs in a pot and covering them with water, about an inch above the eggs. I like to add a teaspoon of salt right in the water—it helps the shells come off easier when they're cooled. Bring your pot to a rolling boil over medium-high heat, then immediately remove it from the heat, cover with a lid, and let sit for exactly 10 minutes. This method gives you firm but tender yolks, no green ring here! After time’s up, transfer the eggs to an ice bath to chill completely; this not only cools them quickly but also stops the cooking process.

Step 2: Peel, Slice, and Prep the Yolks

Once your eggs are cool to the touch, gently tap and peel off the shells. There’s nothing worse than tearing your eggs, so the ice bath trick really helps here. Slice each egg in half lengthwise and carefully remove the yolks; I use the tip of a small spoon and it works like a charm. Place your yolks in a medium bowl and mash them up until mostly smooth but still creamy—those few tiny lumps add a nice homemade texture.

Step 3: Mix the Magic Filling

Add your Dijon mustard, dill relish (watch the liquid here—strain a bit if needed!), mayonnaise, and a pinch of pepper to the mashed yolks. Stir everything together well until you get a luscious, creamy mixture that’s bursting with flavor. I always taste at this point—feel free to adjust the relish or mustard to hit your perfect balance.

Step 4: Assemble and Garnish

Spoon or pipe your yolk mixture back into the crisp egg whites. Don’t be shy with the filling—these deserve a generous scoop. To finish, sprinkle with a dash of paprika for that classic pop of color and a little smoky touch if you’re like me and use smoked paprika. Then, dig in or chill until ready to serve!

Top Tip

Through making countless batches of Southern Deviled Eggs with Dill Relish Recipe, I’ve gathered a few tricks that really take this classic from good to unforgettable:

Salt in the Boiling Water: Adding salt speeds up peeling by loosening the eggshell membrane — a total game changer for easy prep.
Don’t Overdo the Relish Liquid: If you pour the relish straight in without draining, the filling can get too runny. I always strain some of the juice for better texture.
Use a Piping Bag for Neater Presentation: A simple zip-top bag with the corner snipped makes filling eggs look professionally done without fuss.
Let ‘Em Chill: Deviled eggs taste best after at least an hour in the fridge—this allows the flavors to blend and the filling to firm up.

How to Serve Southern Deviled Eggs with Dill Relish Recipe

Southern Deviled Eggs - Serving Suggestion

Garnishes

I usually keep my garnishes simple but impactful. A light sprinkle of paprika is my go-to—not only does it add color, but it brings a subtle smoky undertone. Sometimes, I add a tiny sprig of fresh dill or a thin slice of pickle on top for a fresh look and extra zing.

Side Dishes

Southern Deviled Eggs with Dill Relish Recipe pairs wonderfully with classics like chilled potato salad, baked beans, or a crisp garden salad. For gatherings, I love setting them alongside some fresh cornbread and coleslaw for a true Southern spread.

Creative Ways to Present

For special occasions, I place them on a bed of crushed ice in a pretty serving tray lined with lettuce—it keeps them cold and adds a fresh look. You can also try piping different fillings into each egg half and arrange them in a spiral for an eye-catching appetizer display.

Make Ahead and Storage

Storing Leftovers

Once assembled, Southern Deviled Eggs with Dill Relish Recipe should be stored in an airtight container in the refrigerator. I recommend eating them within 2 days to enjoy the freshest texture and flavors—beyond that, the filling can start to dry out and the egg whites get rubbery.

Freezing

I don’t suggest freezing deviled eggs—the texture of the whites suffers, and the filling can separate. It’s best to make these fresh or prepare the yolk mixture ahead and assemble just before serving for the best results.

Reheating

Since deviled eggs are served cold, reheating isn’t necessary or recommended. If you need to bring them out of the fridge, take them out about 15 minutes before serving to take the chill off slightly, which softens the flavors without losing the refreshing appeal.

Frequently Asked Questions:

Can I use sweet pickle relish instead of dill relish?

Yes! Using sweet pickle relish will add a slightly sweeter flavor to the Southern Deviled Eggs with Dill Relish Recipe, which some people really enjoy. If you prefer less sweet, stick with dill relish or even try a mix of both to find your perfect balance.

What’s the best way to peel hard-boiled eggs without tearing the whites?

The trick is to cool the eggs completely in an ice bath after boiling. This helps separate the shell from the egg white. Gently tap the egg all over to crack, then peel starting from the wider end where there’s usually an air pocket. Adding salt to the boiling water can also help the shell come off more easily.

Can I make the filling ahead of time?

Absolutely! You can prepare the yolk filling a day in advance and keep it covered tightly in the refrigerator. Just mix it fresh again before filling the egg whites. This is a great way to save time on party day and still enjoy freshly assembled deviled eggs.

How long do Southern deviled eggs stay fresh in the fridge?

They’re best enjoyed within 2 days stored in an airtight container in the refrigerator. After that, the texture and flavor can degrade. If you’re making them in advance, assembling the filling and whites separately until serving will give you the best quality.

Final Thoughts

This Southern Deviled Eggs with Dill Relish Recipe is my go-to whenever I want to bring something classic yet special to the table. It’s like a warm invitation to gather around with friends and family, sharing stories and bites that feel homemade and heartfelt. I hope you enjoy making (and eating) this as much as I do—it’s simple, satisfying, and a true Southern gem you’ll want to keep coming back to.