Southern Deviled Eggs are a classic treat that everyone loves! They’re creamy and packed with flavor from mustard and mayo, making them the perfect bite-sized snack.
Honestly, I never can have just one! They’re great for parties or just a fun family dinner. Plus, they look so pretty on the table—it’s hard not to smile when you see them! 😊
Key Ingredients & Substitutions
Eggs: Large eggs are the foundation for deviled eggs. You can use pasture-raised eggs for richer flavor. If you’re short on eggs, try making smaller batches!
Mayonnaise: Classic recipes call for mayo, but you can substitute Greek yogurt for a healthier twist. I love this option for the tang it provides!
Yellow Mustard: This adds that signature flavor. If you don’t have yellow mustard, Dijon can work, especially if you like a bit of a kick!
Apple Cider Vinegar: It’s optional but adds a nice tang. You can swap in lemon juice if that’s what you have on hand. A little goes a long way!
Sugar: The sugar balances the taste. You could try honey or maple syrup if you prefer a natural sweetener.
How Do You Perfectly Boil Eggs for Deviled Eggs?
Boiling eggs may sound simple, but it can sometimes lead to disappointment. Getting the perfect hard-boiled egg really matters for texture! Here’s how you can nail it:
- Start with cold water and eggs in a saucepan. This helps prevent cracks.
- Once the water boils, cover and turn off the heat. Let it sit for 12 minutes. This method avoids overcooking.
- Ice bath is key! This cools the eggs quickly and makes peeling easier. Just 5 minutes in ice water will do.
These steps ensure you’ll have beautifully cooked eggs with bright yellow yolks, making them perfect for your deviled eggs. Enjoy your cooking!
Southern Deviled Eggs
Ingredients You’ll Need:
- 8 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar (optional for a slight tang)
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish
- Fresh herb sprigs (such as rosemary or parsley), for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 30 minutes in the fridge to chill before serving. You’ll spend a bit of time boiling and cooling the eggs, but the actual hands-on work is quick and easy!
Step-by-Step Instructions:
1. Boil the Eggs:
Begin by placing the eggs in a large saucepan and covering them with cold water, about 1 inch above the eggs. Turn the heat to medium-high and bring the water to a boil.
2. Steam the Eggs:
Once the water is boiling, cover the saucepan tightly with a lid, turn off the heat, and let the eggs sit for 12 minutes. This method helps to cook them evenly without overcooking!
3. Cool the Eggs:
Carefully drain the hot water and transfer the eggs to an ice water bath. Let them cool for at least 5 minutes to stop the cooking process and make them easier to peel.
4. Prepare the Filling:
Once cooled, peel the eggs and slice them in half lengthwise. Gently scoop out the yolks into a medium bowl, placing the egg whites on a serving platter.
5. Mix the Yolk Mixture:
Using a fork, mash the egg yolks. Then add the mayonnaise, yellow mustard, apple cider vinegar, and sugar to the yolks. Mix well until the mixture is smooth and creamy. Taste and season with salt and freshly ground black pepper.
6. Fill the Egg Whites:
Spoon or pipe the yolk mixture back into the hollowed egg white halves, mounding it pleasantly. It’s all about that perfect look!
7. Garnish and Chill:
Sprinkle some paprika on top for a lovely touch of color and add small herb sprigs as a garnish. Refrigerate the eggs for at least 30 minutes before serving to let all those tasty flavors meld together.
Your Southern Deviled Eggs are now ready to be devoured! Creamy, tangy, and absolutely scrumptious. Enjoy this classic dish at your next gathering! 🎉
Can I Use Different Types of Mustard?
Absolutely! While yellow mustard is traditional, you can use Dijon mustard for a sharper flavor or even spicy brown mustard for an extra kick. Just adjust to taste!
What Can I Substitute If I Don’t Have Mayonnaise?
If you prefer a lighter option or don’t have mayonnaise, Greek yogurt works great! It provides a similar creaminess with added protein, or you could try avocado for a unique twist.
How Should I Store Leftover Deviled Eggs?
Store leftover deviled eggs in an airtight container in the refrigerator for up to 2 days. To keep them fresh, you can also place a piece of plastic wrap directly on the filling before sealing the container.
Can I Make These Eggs in Advance?
Yes, you can prepare the filling a day ahead! Just store it separately in the fridge and assemble the eggs just before serving to keep the egg whites fresh and intact.
Southern Deviled Eggs
Classic Southern deviled eggs with a creamy, tangy yolk filling and a sprinkle of paprika—perfect for potlucks, holidays, and easy family gatherings.
Ingredients
- 8 large eggs
- 1/3 cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon apple cider vinegar (optional for a slight tang)
- 1/2 teaspoon sugar
- Salt and freshly ground black pepper, to taste
- Paprika, for garnish
- Fresh herb sprigs (such as rosemary or parsley), for garnish
Instructions
- Place the eggs in a large saucepan and cover with cold water so the water is about 1 inch above the eggs. Set the pan over medium-high heat and bring the water to a full boil.
- Once boiling, cover the saucepan with a tight-fitting lid, turn off the heat, and let the eggs sit in the hot water for 12 minutes so they cook gently and evenly.
- Carefully drain the hot water, then transfer the eggs to an ice water bath. Let them chill for at least 5 minutes to stop the cooking and make peeling easier.
- Peel the cooled eggs and slice each one in half lengthwise. Gently remove the yolks, placing them in a medium mixing bowl, and arrange the egg white halves on a serving platter.
- Use a fork to mash the egg yolks until no large lumps remain. Add the mayonnaise, yellow mustard, apple cider vinegar, and sugar, then stir until the mixture is smooth and creamy. Season to taste with salt and freshly ground black pepper.
- Spoon or pipe the yolk mixture back into the hollow centers of the egg whites, mounding it slightly for a pretty presentation.
- Sprinkle the tops with paprika and garnish with small fresh herb sprigs. Chill the deviled eggs in the refrigerator for about 30 minutes before serving so the flavors can meld and the filling can firm up slightly.
