Southern Style Deviled Eggs

Southern Style Deviled Eggs


"Deviled ham puts the Deviled into Deviled eggs."


20 m servings 151 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 9.2 g
  • 18%
  • Cholesterol:
  • 198 mg
  • 66%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

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  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and run under cold water to cool. Peel eggs, and cut into halves lengthwise.
  2. Carefully remove the yolks from the eggs, and place them into a medium bowl, scooping out a little bit of the white along with the yolk to make a more generous cup for filling. Mash the egg yolks with deviled ham, relish and enough mayonnaise to make a smooth mixture. Season with salt and pepper to taste.
  3. Spoon the mixture into the egg whites, or pipe with a piping bag for a more elegant look. Garnish filling with a sprinkle of paprika, and top some of them with a slice of green olive stuffed with pimento. Chill until serving.
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  1. 12 Ratings


This idea still appeals to me. However, made with that much canned meat for the egg, the egg just disappears and I have stuffed my eggs with deviled ham. The proportions are way off. I'm going t...

We did not care for the deviled ham in this recipe. I guess we are just too hung up on 'regular' deviled eggs.

I am from the south born and raised..these are nothing like i remember...not so great....thanks though..

These eggs are SO good. They add nice new twist to ordinary eggs. I added a touch of mustard to the yolk mixture to give it a little zip. This recipe is definately a keeper!! Thanks!!

Ham and eggs; what could be better? However, because I don't like processed stuff, I used real ham which I ran thru my food processor. Couldn't help but add a bit of mustard. Very good and thank...

this is one of the better recipes i have tried, i also added a touch of white vineger, a small amount of onion powder, a little garlic powder, and a little bit of cajun seasoning, but its still ...

This is a great base recipe that can built on or served as is. I prefer Dijon mustard and spice brown which I divide in half. To keep the smooth consistency I strain the relish, I also add a few...

I made these for our get together at work, and we loved them, they will be on our table for Thanksgiving. Thank you for sharing.