Give your deviled eggs the Georgia spin with this recipe. Peaches, pecans, and Vidalia onions combine to make a tasty deviled egg even better. Georgia Peach Deviled Eggs are perfect for a Masters party or a family reunion and you're guests will love them.

Southern Living


Credit: Becky Luigart-Stayner; Styling: Lydia DeGaris Pursell

Recipe Summary test

30 mins
45 mins
2 dozen


Ingredient Checklist


Instructions Checklist
  • Place eggs in a single layer in a stainless steel saucepan. (Do not use nonstick.) Add water to depth of 3 inches. Bring to a rolling boil; cook 1 minute. Cover, remove from heat, and let stand 10 minutes. Drain.

  • Place eggs under cold running water until just cool enough to handle. Tap eggs on the counter until cracks form; peel.

  • Slice eggs in half lengthwise, and carefully remove yolks. Mash together yolks, yogurt, and next 9 ingredients until smooth using a fork. Spoon yolk mixture into egg white halves. 

  • Top with sliced fresh peaches and chopped toasted pecans. Serve immediately, or cover and chill 1 hour before serving.