Hey y’all!
If you’ve never tried deviled eggs with a Southern twist—and a little spicy kick—you’re in for a treat. These Southern-Style Deviled Eggs with Pickled Jalapeños are creamy, tangy, just the right amount of spicy, and super easy to make.
They’re always the first to disappear at parties, and they’re perfect for holidays, BBQs, or even a fun weekend snack with the kids.
🥚 Why I Love This Recipe
I grew up in a Southern kitchen where deviled eggs were always on the table at family gatherings. But one day, my aunt tossed in some chopped pickled jalapeños and… game-changer. Now I make them this way every time. Here’s why you’ll love ’em too:
- Creamy with a little tang from the mayo and mustard
- Pickled jalapeños add a fun, zippy heat (not too spicy, promise!)
- Kid-friendly and party-perfect
- Fast and easy—done in under 30 minutes!
- Can be made ahead
⏲ Servings: 12 halves (6 whole eggs)
⏱ Total Time: 25 minutes
🛒 What You’ll Need
- 6 large eggs
- ¼ cup mayonnaise
- 1 tsp yellow mustard
- 2 tbsp finely chopped pickled jalapeños
- Salt and pepper to taste
- Paprika, for garnish
- Optional: a few extra jalapeño slices for topping
- Optional: fresh parsley for garnish
👩🍳 Tools You’ll Need
- Medium saucepan
- Mixing bowl
- Knife and cutting board
- Spoon or piping bag (for filling)
- Small spoon or fork for mixing
- Serving plate
🧑🍳 Pro Tips
- Use older eggs for easier peeling. Fresh eggs can be stubborn!
- Chill your eggs before cutting—they’ll slice cleaner.
- If your filling feels too thick, add a little more mayo or a splash of pickle juice.
- For kid-friendly versions, leave the jalapeños out of some.
- Want it extra pretty? Use a piping bag with a star tip to fill them.
🔁 Substitutions & Variations
- No mayo? Try Greek yogurt or mashed avocado.
- No mustard? A splash of vinegar or lemon juice works for tang.
- Too spicy? Use sweet pickles instead of jalapeños.
- Want more kick? Add a dash of hot sauce to the filling.
⏳ Make Ahead Tips
- You can boil and peel the eggs up to 2 days ahead.
- Store egg whites and filling separately in the fridge and fill just before serving.
- Fully assembled eggs can sit in the fridge for up to a day (cover loosely).
👩🍳 How to Make Southern-Style Deviled Eggs with Pickled Jalapeños
Step 1: Boil the Eggs
Place 6 eggs in a saucepan and cover with cold water. Bring to a boil, turn off the heat, cover, and let sit for 10-12 minutes.
Step 2: Cool and Peel
Transfer eggs to a bowl of ice water. Let cool for 10 minutes, then gently peel.
Step 3: Slice and Scoop
Slice each egg in half lengthwise. Gently pop the yolks into a bowl.
Step 4: Make the Filling
Mash yolks with ¼ cup mayo, 1 tsp mustard, and 2 tbsp finely chopped pickled jalapeños. Add salt and pepper to taste.
Step 5: Fill the Eggs
Spoon or pipe the filling back into the egg white halves.
Step 6: Garnish
Top each egg with a small slice of pickled jalapeño and a sprinkle of paprika. Add parsley if using.
🧊 Leftovers & Storage
- Store leftovers in an airtight container in the fridge.
- Best eaten within 2 days.
- Don’t freeze—texture gets weird!
🍽 What to Serve With
These eggs go great with:
- BBQ ribs or pulled pork
- Potato salad or coleslaw
- A fresh green salad
- Sweet tea or lemonade
❓ FAQ
Q: Are these really spicy?
A: Not too spicy! The pickled jalapeños are milder than fresh ones. You can always use less (or more).
Q: Can I make these without mayo?
A: Yep! Try Greek yogurt or mashed avocado instead.
Q: Can I make these a day ahead?
A: For sure! Just keep them chilled and covered until serving.
💛 Final Thoughts
These Southern-style deviled eggs with jalapeños bring just the right mix of comfort and fun to your table. Whether you’re making a dozen for Easter, a cookout, or just craving a little snack, they always hit the spot.
Try them out and let me know what you think! Leave a comment if you have any questions or fun twists on the recipe—I’d love to hear from you!