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Cracking a Classic: Southern Deviled Eggs

Libby Wiersema Libby Wiersema
Libby Wiersema lived in California and Alabama before settling in South Carolina 35 years ago, where she's covered the state's best culinary offerings and tells the stories behind the food.
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Wooden table, deviled eggs, pecans, bay leaf, bowl of boiled eggs
Deviled eggs are a Southern tradition.

Just what is it that makes deviled eggs Southern? Some insist it’s the addition of sweet pickle relish. Other's point to the mayo—Duke’s, specifically—the only choice for proper Southern cooks who like that hallmark creaminess and satisfying tang. A dusting of paprika is a common finishing touch. One could also argue that our claim to deviled eggs simply comes down to custom, as they’ve long been part of our picnic and dinner repertoire.

One thing is sure across the board: Our devilishly eggstravagant love affair has reached heights never dreamt of back in the day of simple Southern suppers. From highfalutin gourmet iterations to renderings that hold true to handed-down family recipes, deviled eggs are starring on menus across the Palmetto State.

Deviled eggs on platters
Ham jam, blue cheese and bacon spice up the deviled egg rotation at Spotted Salamander.

Beaufort
Old Bull Tavern
Signature deviled egg: Wasabi with prosciutto

Charleston
Burwell’s Stone Fire Grill
Signature deviled egg: Candied bacon, pickled root vegetables, gastrique, truffle oil

Felix
Signature deviled egg: Lobster deviled egg—chive, celery, espelette, Dijon, lobster brown butter crumb

Magnolias
Signature deviled egg: Spanish paprika, dill pickle slice

82 Queen
Signature deviled egg: Barbecue-bacon

Columbia
1801 Grill
Signature deviled egg: Bacon with Red Dragon cheddar

Upper Crust Wood-fired Grill
Signature deviled egg: Siracha and bacon horseradish

Spotted Salamander
Signature deviled eggs: Several rotating versions, including blue cheese and bacon, ham jam and Adluh cornbread crumb

Plate of deviled eggs topped with fried oyster
Fried oysters and a sprinkling of espelette make these deviled eggs a rousing favorite at Town Hall.
Libby Wiersema
Libby Wiersema lived in California and Alabama before settling in South Carolina 35 years ago, where she's covered the state's best culinary offerings and tells the stories behind the food.