Classic & Creamy Southern Deviled Eggs
Make the best deviled eggs for your next party with this easy, classic Southern recipe. The filling is perfectly creamy and always a crowd favorite.
- Prep Time: 15 min
- Cook Time: 12 min
- Total Time: 27 min
- Yield: 24 halves 1x
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of cayenne pepper (optional)
- Paprika, for garnish
- Fresh chives, chopped (optional, for garnish)
Instructions
- Place eggs in a large saucepan and cover with cold water by about one inch. Bring the water to a full, rolling boil over high heat.
- Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
- Prepare an ice bath by filling a large bowl with ice and cold water.
- Transfer the cooked eggs immediately to the ice bath and let them cool completely, about 10 minutes. This stops the cooking process and helps with peeling.
- Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl. Place the empty white halves on a serving platter.
- Use a fork to mash the egg yolks until they are fine crumbs.
- Add the mayonnaise, yellow mustard, white vinegar, salt, black pepper, and cayenne pepper (if using) to the mashed yolks.
- Mix the ingredients thoroughly until the filling is completely smooth and creamy. Taste and adjust seasoning if needed.
- Spoon or pipe the yolk mixture back into the hollows of the egg white halves. For a classic look, use a spoon; for a fancier presentation, use a piping bag with a star tip.
- Garnish each deviled egg with a light dusting of paprika and a sprinkle of fresh chives, if desired.
- Chill the deviled eggs for at least 30 minutes before serving to allow the flavors to set.
Notes
- For easy peeling, gently crack the shell all over and peel under cool running water.
- If you want to make these ahead, store the filling in the refrigerator for up to 2 days. Fill the egg whites just before serving to prevent them from drying out.
- For a Million Dollar Deviled Eggs variation, mix 2 ounces of softened cream cheese and 2 slices of cooked, crumbled bacon into the yolk mixture.
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 0.5
- Sodium: 120
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 0.5
- Fiber: 0
- Protein: 3
- Cholesterol: 95