The Best Deviled Eggs in the South!
The only thing we love more than a deviled egg is a whole tray of ’em. This Southern staple shows up dressed to impress at every Easter dinner, potluck, baby shower, barbecue and boil. Choose from our favorite Southern deviled egg recipes, dressed up with Cajun spices, spicy shrimp, crispy chicken cracklins, and tangy dill pickles – and don’t miss our crowd-pleasing deviled egg dip that uses only 6 eggs. For the richest, creamiest deviled eggs on the table, mix in a few dollops of Blue Plate Mayo. That’s the good stuff!
Classic Deviled Egg Dip
Top this smooth, creamy deviled egg dip with your favorite garnishes or toppings, such as crumbled bacon, fried chicken skins or pork cracklins, caviar and chives, or smoked salmon and capers.
Bloody Mary Deviled Eggs
Dress up deviled eggs with the spicy flavors of everyone’s favorite brunch cocktail, the Bloody Mary. Blue Plate® Hot & Spicy Mayo makes the seasoned egg yolk filling extra creamy and flavorful.
Chicken Cracklin’ Deviled Eggs
Move over, everyday deviled eggs. Topped with crispy chicken cracklins for a bit of crunch and a touch of fresh dill (or green onion) for a garnish, these deviled eggs are as Southern as it gets and will stand out in a party spread.
Dill Pickle Deviled Eggs
Southerners love a dill pickle, and these finely minced dill pickles add a tangy crunch to ultra creamy deviled eggs, creating a perfect bite.
Bang Bang Shrimp Deviled Eggs
Creamy yolks meet crispy shrimp and a spicy-sweet sauce for a Southern-style twist on the classic that’s sure to be the first thing gone from the table. The sauce reaches creamy perfection with a bit of Blue Plate Mayo.
Basic Stuffed Eggs
Classic Southern stuffed eggs are a blank canvas for your creativity, ready to be dressed up with different seasonings and toppings. Use any mustard that you have, but Dijon is especially good.
Spicy Cajun Deviled Eggs
Elevate a classic Southern appetizer with loads of spicy Cajun flavor. Blue Plate Mayo makes them velvety and delicious, with just a touch of green onion for crunch. That’s the good stuff!
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