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This creamy deviled egg recipe is a beloved favorite and an absolute must-have for any southern holiday celebration. With an easy, fuss-free approach, these delightful deviled eggs make the ultimate finger food for holiday parties, get-togethers, and events all year round.
These delightful deviled eggs are crafted with just a few ingredients, and that’s precisely how my family prefers them. As the saying goes, “if it ain’t broke, don’t fix it,” and this eggs recipe is a testament to that philosophy. Whenever we gather for holidays, these creamy deviled eggs are a must-have.
For any holiday, Sunday supper, or family gathering, a plate brimming with these delectable treats is always on the counter. That way, everyone can indulge in one or two before sitting down for the main meal. Curiously, no matter how many I prepare, there are never any leftovers!
To ensure perfect hard-boiled eggs every time, bring water to a rolling boil over high heat, add a pinch of baking soda, and carefully lower in older eggs, which are easier to peel. Turn off the heat, cover the pot, and let the eggs sit for 10-12 minutes. Remove the cooked eggs and place them in hot water for easy peeling.
Flavor Additions For Delicious Deviled Eggs
For an added twist, try incorporating finely chopped dill pickles or pickle relish into the yolk mixture. You can also experiment with avocado or horseradish for an unexpected yet scrumptious touch. The creamy avocado texture and horseradish’s spicy kick will elevate your deviled eggs to a whole new level.
Tips & Tricks For Easy Deviled Eggs
Choose the right eggs: Opt for eggs that are at least a week old, as they tend to peel more easily after boiling compared to fresh eggs.
Cook the eggs properly: To prevent overcooked, rubbery eggs, bring a pot of water to a rolling boil, gently lower the eggs, and then turn off the heat. Cover the pot and let the eggs sit for 10-12 minutes. This method will yield perfectly cooked hard-boiled eggs.
Cool the eggs quickly: After boiling, transfer the eggs to a bowl of ice water. This helps stop the cooking process and makes peeling easier.
Peel the eggs carefully: Gently tap the boiled eggs on the counter to crack the shells, and then roll them to loosen the shell. Peel under running water or in a bowl of water to help remove any remaining shell fragments.
Use a sharp knife: When cutting the eggs in half, use a sharp knife to ensure clean, even cuts. Wipe the knife clean between cuts for a neat appearance.
Creamy yolk mixture: For a smooth and creamy deviled egg filling, mash the yolks well and mix in mayonnaise, mustard, and seasonings until smooth. For extra creaminess, you can add a splash of pickle juice or vinegar.
Add your favorite flavors: Southern deviled eggs often include classic ingredients such as sweet pickle relish, dill pickles, or pimentos. Feel free to get creative with your favorite herbs, spices, or toppings.
People Often Ask…
There are tons of different methods to peeling hard boiled eggs, but I tend to go with the method my Mama taught me! I crack them on the counter and roll them in my hand until the shell begins to break apart.
A simple yet delicious deviled egg recipe, featuring creamy deviled eggs, is a crowd-pleasing appetizer that’s easy to make and perfect for holiday parties and celebrations.
A deviled egg mixture typically includes mashed egg yolks, mayonnaise, mustard, and seasonings. You can customize it with various flavors, like pickle relish, herbs, or spices.
To peel hard boiled eggs easily, gently tap the eggs on the counter to crack the shells and roll them to loosen the shell. Peel the eggs under running water or in a bowl of water for a smooth outcome.
Yes, deviled eggs can be made ahead of time. Prepare them up to a day in advance and store them in an airtight container in the refrigerator until you’re ready to serve them at your holiday celebration.
To make perfect hard boiled eggs, bring water to a rolling boil, gently lower the eggs, turn off the heat, and cover the pot. Let the eggs sit for 10-12 minutes before transferring them to ice water.
More Recipes You Will Love…
- Bacon Deviled Eggs
- Spinach Artichoke Pull-Apart Bread
- Sweet and Spicy Roasted Nuts
- Antipasto Skewers
- Copycat Honey Baked Ham
- Slow Cooker Balsamic Brown Sugar Glazed Pork Roast
- 12 eggs – week old works best for easy peeling
- ¾ cup mayonnaise
- 1 teaspoon kosher salt
- ½ 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.
A stuffed egg, sure, deviled, not a chance.
Yeah I get it! But no matter what you call them, they’re just downright good! I hope you try the recipe, let me know how it goes!