Southern Deviled Eggs

It’s been years since we’ve lived in the south. But, I still talk about Charleston and the food of Charleston often. I miss it so much and can’t wait to go back to visit. One of my favorite appetizers from Charleston was southern style Deviled Eggs. Before living there I didn’t know they were even a thing. So I decided to put my own spin on them and we’ll, they are amazing. I made these a few weeks ago for the Mcgregor vs Mayweather fight, and they went quickly.


  • 12 hard boiled eggs
  • 1 cup mayo
  • 3 tablespoons Dijon mustard
  • 1/4 cup diced baby sweet dill pickles
  • 2 teaspoons rice wine vinegar
  • 1 tablespoon garlic powder
  • Salt and pepper to taste
  • Sliced baby sweet dill pickles, to garnish
  • Smoked paprika, to garnish


  1. Slice hard boiled eggs in half and place yolk in a medium mixing bowl.
  2. Mash up egg yolks. Add mayo, mustard, diced pickles, vinegar, garlic powder, and salt & pepper. Mix until well combined.
  3. Place filling into a zip lock bag and cut the edge, slowly pipe mixture into hard boiled eggs. Garnish with a sliced pickle and smoked paprika.
  4. Refrigerate until ready to serve
  5. Enjoy!

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