Southern deviled eggs


Take good old fashioned deviled eggs to the next level. This is the perfect recipe for a pot luck or just another dinner at home.


12 egg
1⁄2 t mustard
  bacon (cooked bacon bits)
1 onion (small Vidalia onion, finely chopped)
  pepper (freshly ground black pepper)
  salt (seasoned salt)
  relish (to taste, any sweet or dill relish)


  1. Put the eggs into a pot. Cover the eggs with cold water. Bring to a boil. Immediately remove from heat and let stand for 6 minutes.
  2. With a large spoon, remove eggs from the hot water and place them into a bowl, or platter. Let the eggs cool.
  3. When eggs are cooled, crack one side and roll egg back and forth to break up the shell. Peel and wash eggs.
  4. Cut them in half. Carefully remove the yolk of each egg with a spoon, and put them into a bowl, trying to keep the egg white intact.
  5. Add all other ingredients to the yolks and mix together until smooth and creamy. I find that a fork works best to smash the yolks. Adjust seasoning to your taste.
  6. Spoon mix back into the egg whites. They will be mounded over.
  7. Lightly sprinkle seasoned salt over the top and refrigerate until ready to serve.
6 servings
Preparation time
Cooking time
Total time
35 minutes

deviled eggs done