Extra creamy deviled eggs are a classic, crowd pleasing appetizer and a must for any southern holiday celebration. This deviled egg recipe is simple with no-frills or fancy extras. They are the perfect finger food for holidays, parties and gatherings anytime of the year.
These deviled eggs are made with just a few ingredients and that’s just the way my family likes them. My guys come from the “if it ain’t broke don’t fix it” standpoint when it comes to some of their favorite foods. With this dish, I tend to agree. When it’s time for our family get-together’s at the holiday, these eggs always show up.
During the holidays, I always have one egg plate full of these goodies on the counter so everyone can have one or two before we sit down to eat and then another egg plate ready for the main meal. It’s funny how no matter how many I make, there’s never any leftover!
For an little bit of extra flare, you can add avocado and a bit of horseradish to the deviled egg mixture! The creamy texture of the avocado and the spice of the horseradish as a a little something unexpected that’s absolutely scrumptious.
- 12 eggs - week old works best for easy peeling
- 3/4 cup mayonnaise
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper
- In a large pot, place eggs and cover with cold water. Cook on medium high heat until water comes to a boil. Turn off heat, cover pot with lid and let sit for 13 minutes. Uncover, drain and rinse with cold water. Let eggs cool completely.
- Peel eggs making sure no shell remains. Cut eggs in half, remove yolks and place in medium size bowl. Place whites on serving platter. Mash yolks with a fork to a small crumble. Add mayonnaise, salt and pepper and mix until smooth.
- Using a small spoon or a plastic bag fitted with a star tip, fill whites with deviled egg mixture. Dust with paprika is desired.