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Classic Southern Deviled Eggs

Close-up of creamy, piped deviled eggs sprinkled with paprika on a white serving platter.
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Make traditional, creamy deviled eggs using simple ingredients. This recipe yields a rich filling perfect for any gathering.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Paprika, for garnish

Instructions

  1. Place eggs in a large saucepan and cover with cold water by one inch. Bring water to a rolling boil over high heat.
  2. Once boiling, remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
  3. Immediately transfer the eggs to an ice bath (a bowl of ice and water) and let them cool completely, about 15 minutes.
  4. Peel the cooled eggs and slice them in half lengthwise. Gently scoop the yolks into a medium bowl. Place the egg white halves on a serving platter.
  5. Mash the yolks thoroughly with a fork until no lumps remain.
  6. Add the mayonnaise, mustard, vinegar, salt, and pepper to the mashed yolks. Mix until the filling is completely smooth and creamy.
  7. Spoon or pipe the yolk mixture back into the hollows of the egg white halves.
  8. Refrigerate the deviled eggs for at least 30 minutes before serving.
  9. Just before serving, sprinkle the tops of the eggs with paprika.

Notes

  • For easier peeling, gently crack the shell all over and peel under cool running water.
  • For a smoother filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
  • If you want a richer flavor, substitute half of the mayonnaise with sour cream or plain Greek yogurt.
  • For topping variations, try finely chopped chives or crumbled cooked bacon.

Nutrition

Find it online: https://delishdreams.com/deviled-eggs-classic-southern-recipe/