Gluten Free, Dairy Free, Soy Free
These rich eggs have a creamy mayonnaise base with tangy mustard and the sweet brininess of minced bread and butter pickles plus their juice. It's a classic, quick appetizer for holidays, parties, and cookouts!
Why I Love This Recipe
These are a version of the deviled eggs my husband and I grew up with in southern West Virginia. The rich, creamy filling is made special by a hint of pickle crunch and a lot of bread and butter pickle flavor. Then, they are topped with sweet paprika for a dash of smokiness and a bright pop of color.
Moreover, Southern Deviled Eggs are naturally gluten and dairy free! They are a quintessential make ahead recipe of summer. Ready in under 30 minutes these deviled eggs can be made early and refrigerated up to 4 days.
Additionally, this classic appetizer is perfect for holidays like Easter, Memorial Day, Labor Day, 4th of July, Halloween, Thanksgiving, and Christmas. But, Southern Deviled Eggs aren't just a holiday appetizer! Also bring this easy recipe to brunches, baby and bridal showers, summer cookouts, barbecues, and potlucks.
Cooking Tips
Firstly, the absolute BEST bread and butter pickle is made by Sucker Punch. It’s sweet and tangy with just the right amount of kick. I am obsessed with these pickles!! Sweet pickles are a good substitute.
I prefer to mince pickles myself instead of using premade sweet pickle relish. The premade relish has more of a syrupy consistency and less of a crunch. However, you can substitute premade sweet relish if you prefer. I would probably start with 2 ½ tablespoon and test until it suits your taste.
To peel eggs more easily, crack the shell on a hard surface and then peel under cool running water.
Finally, store this dish in an airtight container in the refrigerator up to 4 days. After removing from the refrigerator, it's best to consume these eggs within 2 hours.
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📖 Recipe
Southern Deviled Eggs {Dairy Free, Gluten Free}
Equipment
- 1 medium pot
- 1 spider strainer or slotted spoon
- 1 large mixing bowl
- 1 small mixing bowl
- 1 fork
- 1 small spatula
Ingredients
- 12 eggs
- ⅓ cup mayonnaise
- 2 tablespoon very small chopped bread and butter pickles* or sweet pickles
- 1½-3 tablespoon pickle juice
- heaping 1 teaspoon yellow mustard
- 2 pinches salt
- several dashes black pepper
- several dashes paprika optional garnish
Instructions
- Fill medium pot ⅔ full of warm tap water. Place on burner over HIGH heat and bring to a roiling boil. Use a slotted spoon or spider strainer to gently place eggs into the boiling water. Reduce heat to MEDIUM and continue to boil 14 minutes. Prepare an ice bath while eggs boil. When eggs finish cooking, drain and add to the ice bath to stop cooking.
- While eggs boil measure out other ingredients and chop pickles into very small pieces.
- Peel eggs**. Carefully slice eggs in half and add yolks to a small bowl. Set whites aside for later. Use a fork to break up egg yolk as evenly as possible.
- Then add mayonnaise, chopped pickles, pickle juice, yellow mustard, salt, and black pepper. Mix with a fork until well combine. Taste filling. If it tastes like it's missing something, it's typically more pickle juice! Add ½ tablespoon at a time until it tastes spectacular!
- Add to a small piping bag or resealable bag and snip off a corner enough that the pickle pieces can pass through. Squeeze evenly into the egg whites in a swirling motion (like you're making a soft serve ice cream cone). Enjoy!
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