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 mayo; 1 teaspoon dijon mustard; 1 ½ tablespoon dill relish (try not to get too much of the liquid); Pepper to taste; Sprinkle of paprika for serving

Nothing quite brings a comforting smile like the creamy, tangy bite of deviled eggs—especially when you add a Southern twist. This Southern Deviled Eggs with Dill Relish Recipe is one of my go-to classics that delivers just the right balance of flavors, making every party plate a hit. Ready to learn the secrets that make these eggs stand out?

A round white plate holds twelve deviled eggs arranged in a slightly messy circle. Each egg half has a smooth white outer layer and is filled with a creamy yellow yolk mixture that is light and fluffy, slightly domed above the egg white edges. The yellow filling has small green bits mixed in and is sprinkled with fine red paprika on top for color, along with small fresh dill leaves scattered over each egg. The plate sits on a white marbled surface with fresh dill sprigs partially visible around the plate edges. The 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 can’t count the number of times I've brought these Southern Deviled Eggs with Dill Relish Recipe to family gatherings—and each time, they go fast. The dill relish adds a subtle, refreshing tang that lifts this classic snack to an entirely new level of yum. It's simple but so satisfying!

Perfectly Balanced Flavor: The dill relish brightens up the creamy filling, creating a mouthwatering combo you don’t get in your average deviled eggs.
No Fuss Preparation: It’s a straightforward recipe with few ingredients, perfect when you want a no-brainer crowd-pleaser.
Great Make-Ahead Option: You can prep these in advance, which is a lifesaver before any party or holiday event.
Customizable: The recipe is easy to tweak if you want to add your own spin, making it versatile for different tastes.

A close-up view of several deviled eggs arranged closely together on a white marbled surface. Each egg is sliced in half horizontally, showing a smooth, white egg white base forming one layer. The top layer is a creamy, pale yellow filling with small green pepper bits mixed inside, generously dolloped in the center of each egg half. Each egg is sprinkled evenly with a reddish-orange spice powder and finely chopped green herbs, adding bright color contrasts and texture. The lighting highlights the creamy texture and fresh garnish of the eggs. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe nails the simplicity of traditional deviled eggs but injects a Southern charm thanks to dill relish and just the right touch of Dijon mustard. Each ingredient plays a role, starting with the humble egg and finishing with that colorful paprika sprinkle.

Flat lay of six whole uncracked brown eggs, a small white ceramic bowl of creamy pale yellow mayonnaise, a small white ceramic bowl of smooth yellow Dijon mustard, a small white ceramic bowl filled with bright green chopped dill relish, a white ceramic dish holding coarse black peppercorns, and a small white ceramic bowl containing vibrant red paprika powder, arranged symmetrically and balanced, 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: Choose fresh eggs, but don't worry too much if they’re a couple of days old—some say slightly older eggs peel easier after boiling.
Mayonnaise: Adds creaminess and richness—using a good quality mayo really makes a difference here.
Dijon Mustard: Gives a subtle tang and depth without overwhelming the egg's delicate flavor.
Dill Relish: This is the star! Its bright, slightly sweet, and herbaceous notes elevate the filling beautifully.
Pepper: Adds just the right amount of spice—feel free to adjust to your taste.
Paprika: For that classic pop of red on top with a mild smoky touch that finishes off the eggs perfectly.

📝

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

Personally, I love this Southern Deviled Eggs with Dill Relish Recipe just as it is, but sometimes I throw in a bit of smoked paprika or chopped fresh chives to switch things up. You can easily customize the pepper level or swap Dijon for yellow mustard if you’re after a milder taste.

Variation: One time, I added finely chopped crispy bacon bits on top—it transformed the eggs into a smoky, savory sensation that my friends adored.

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

Step 1: Master the Perfect Hard-Boil

Start by placing your eggs in a pot and cover them with cold water—about an inch above the eggs. I swear by adding a teaspoon of salt to the water; this little trick helps the shells peel off with almost no fuss later. Bring the water to a rolling boil over medium-high heat, then immediately remove from heat, cover, and let the eggs sit for exactly 10 minutes. Once done, dunk them into an ice bath to stop the cooking and cool them thoroughly. This method always yields creamy yolks with no grayish ring.

Step 2: Carefully Peel and Prep

After cooling, gently tap each egg all over and peel under running water if needed—this helps wash away tiny shell bits. Slice each egg in half lengthwise, set the whites aside, and scoop the yolks into a mixing bowl. Mash them until smooth with just a few tiny lumps left; this gives your filling a rustic texture without too much effort.

Step 3: Mix the Creamy Filling with a Zesty Kick

Add your Dijon mustard, mayonnaise, and dill relish to the mashed yolks. Be mindful when adding the dill relish—try not to include too much of its liquid; otherwise, the filling gets runny. Season with pepper to your liking, then mix everything until the filling is smooth and fluffy. At this point, taste a little—if you want more tang or creaminess, add a little extra Dijon or mayo.

Step 4: Assemble and Garnish

Using a spoon or a piping bag, carefully fill each egg white half with your creamy yolk mixture. Finish with a gentle sprinkle of paprika on top for color and a touch of smoky flavor. Arrange on your favorite platter and you’re ready to impress!

Top Tip

From my kitchen to yours, a couple of little tricks made all the difference when perfecting this Southern Deviled Eggs with Dill Relish Recipe. They help keep things deliciously smooth and easy from start to finish.

Egg Peeling Trick: Boiling eggs with salt in the water makes peeling way easier—trust me, no one likes a frustrating shell stuck on their egg.
Relish Drain: I always gently press the relish with a fork before adding it in, so I avoid extra liquid in the filling and keep the texture spot on.
Filling Texture: Don’t over-mash your yolks or mix wildly; keeping a few little lumps adds a comforting homemade feel that people really notice.
Use a Piping Bag: It’s worth the small extra effort for neat, attractive deviled eggs—plus, it makes filling the whites less messy and more fun.

How to Serve Southern Deviled Eggs with Dill Relish Recipe

Southern deviled eggs - Serving Suggestion

Garnishes

Aside from classic paprika, I love to sprinkle chopped fresh chives or parsley on top for a fresh pop of green. Sometimes a tiny slice of dill pickle or a crisp slice of radish adds texture and looks super inviting. These little additions elevate the presentation without overpowering that signature Southern flavor.

Side Dishes

Southern Deviled Eggs with Dill Relish Recipe pair beautifully with simple classics—think buttery cornbread, smoky pulled pork, or a fresh garden salad. For me, throwing these eggs on a buffet alongside barbecue staples always gets rave reviews.

Creative Ways to Present

I’ve served these deviled eggs nestled inside a hollowed-out watermelon rind at summer picnics, which looks vibrant and fun. For holiday parties, arranging them on a tiered platter decorated with edible flowers and colorful veggies never fails to impress guests.

Make Ahead and Storage

Storing Leftovers

Once assembled, I cover the deviled eggs tightly with plastic wrap and store them in the fridge. They keep beautifully for up to two days, but honestly, they rarely last that long at my house. Just make sure to keep them chilled until ready to serve.

Freezing

I don’t recommend freezing these eggs after assembly, as the texture tends to get watery and a bit grainy. However, you can freeze hard-boiled eggs (without peeling) if you want to prep ahead, but fresh is definitely best for this recipe.

Reheating

Deviled eggs are best served cold or at room temperature. If you made the filling ahead and stored it separately, just bring it out about 20 minutes before serving to let the flavors shine through without getting cold.

Frequently Asked Questions:

Can I use sweet pickle relish instead of dill relish?

You can, but it will change the flavor profile quite a bit—the dill relish adds a herbal brightness that’s signature to this Southern Deviled Eggs with Dill Relish Recipe. Using sweet relish makes it sweeter and less tangy, which some people enjoy but it’s a different taste experience.

How do I make sure the yolk filling isn’t too runny?

The key is to avoid adding too much of the liquid from the dill relish. I usually drain or press the relish with a fork before mixing it in. Also, don’t add extra mayonnaise unless you want it creamier, but adding too much can thin out the filling.

Can deviled eggs be made the day before?

Absolutely! You can hard boil and peel the eggs, then prepare the filling ahead of time. Store the filling and egg whites separately in airtight containers and assemble just before serving to keep the whites firm. Or assemble fully and keep chilled, but enjoy within two days.

What’s the best way to peel hard-boiled eggs easily?

I recommend adding a teaspoon of salt to the boiling water as it helps loosen the shell from the egg white. Once cooled, peel the eggs under a stream of cold water or in an ice bath to help wash away stubborn bits. Gentle tapping before peeling also helps crack the shell evenly.

Final Thoughts

This Southern Deviled Eggs with Dill Relish Recipe has been a staple in my entertaining arsenal for years, and I can tell you—it never disappoints. You really don’t need fancy ingredients or complicated steps to create something memorable and delicious. So next time you want a snack that’s easy, flavorful, and uniquely Southern, give this recipe a try. I promise you’ll be making it again and again, just like me!