This Southern Deviled Eggs Recipe may be the easiest one you have ever made, but it will also be one of the tastiest. Stand back and watch them disappear!
I have yet to meet a person who doesn’t like deviled eggs. They are often the first thing to disappear at get-togethers. Yet, one little egg is always left alone on the plate. Why is that? Probably because no one wants to be seen as taking the last egg. However, with this Southern deviled eggs recipe, no one will care if they are the last – they will be quick to grab that final delectable bite.
I can’t help myself around deviled eggs. There’s something indescribable about the squishiness of the whites, the creaminess of the yolk mixture, and the excitement of how my taste buds will feel when I bite into one. I always eat around the outside, saving that middle part with all the filling for last. That perfect bite!
Why Should You Make This Easy Version of Deviled Eggs?
Try this Southern deviled eggs recipe when you want the perfect party appetizer. Unlike other deviled egg recipes, it does not use many extras. With straightforward steps, it only uses mayonnaise, mustard, salt, pepper, and paprika. That’s how I was raised on deviled eggs.
Now, that’s not to say that I don’t like all the other versions we have shared here on About a Mom. I do. I’ve tried them all, and they are equally good. There’s just something about tradition and memories that gets me every time. Plus, if you are short on time, sticking with the original is always a good idea.
The Secret to Perfectly Boiled Eggs…
Do you want to know the secret to perfectly boiled eggs? There is none! Seriously, if you search the internet, you will find oodles of methods, and they all work. I have a friend who bakes her eggs – not sure how you can call them hard-boiled. The method you see here is the one I learned growing up, and it still works perfectly for me today.
The only difference is that I try to remember to put a couple of tablespoons of vinegar and a teaspoon of salt in the water. I find that helps with removing the shells from the eggs. The ice water plunge is crucial to help loosen the shells. And rolling the eggs on the counter makes peeling easy so you can continue with the remaining steps in this Southern deviled eggs recipe.
How to Make Ahead and Store
This Southern deviled eggs recipe is best made the same day you wish to serve it, but it can be made up to 1 day ahead. Keep your deviled eggs refrigerated in a single layer in an airtight container. Any leftovers can be stored the same way for up to 2 days. We eat them for breakfast the next morning. (I always make a few extras to leave at home for this purpose.)
Serving Suggestions
You can make this Southern deviled eggs recipe anytime – there doesn’t need to be a party or special occasion. I often make them for lunch to serve alongside a salad, such as this Cucumber Tomato Salad or this Mediterranean Pasta Salad – one of my all-time favorites.
Deviled eggs are also lovely on a platter surrounded by Prosciutto-Wrapped Asparagus. They make a beautiful presentation on any picnic, party, or BBQ table. Add this Traditional Caprese Salad Recipe on the side, and you will have a beautiful and colorful display.
Southern Deviled Eggs Recipe
Ingredients
- 12 large eggs
- 1 tablespoon yellow mustard
- 1/4 cup mayonnaise
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Paprika for garnish
Instructions
- Place eggs in a large pot and cover with cold water by 1 inch.
- Bring water to a rolling boil over high heat; then turn off heat, cover the pot, and let eggs sit for 12 minutes.
- Transfer eggs to a bowl of ice water to cool for 5 minutes, then peel the eggs.
- Slice eggs in half lengthwise and gently remove yolks to a mixing bowl.
- Mash yolks with a fork and combine with mustard, mayonnaise, salt, and pepper until smooth and creamy.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish each deviled egg with a sprinkle of paprika before serving.
Leave a Comment