Creamy Southern Deviled Eggs are a beloved favorite and an absolute must-have for any holiday celebration. This easy, fuss-free recipe makes these creamy deviled eggs the ultimate finger food for parties and family get-togethers.
Enjoy hard-boiled eggs in Mom’s Best Egg Salad Sandwiches or Deviled Egg Dip With Veggies for protein-packed dishes that are super easy to make!
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For Christmas, Thanksgiving, Easter, Sunday supper, or family gatherings, a plate brimming with classic Southern deviled eggs is always on the counter. This is one of those dishes that my boys always ask for, even before the meal is served! Curiously, no matter how many I prepare, there are never any leftovers!
My Southern deviled eggs recipe is 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 recipe is a testament to that philosophy.
Ingredients For Creamy Deviled Eggs
- Large Hard-Boiled Eggs
- Mayonnaise – Duke’s brand mayonnaise is my favorite.
- Mustard – You can also use Dijon mustard.
- Sea Salt
- Fresh Cracked Black Pepper
- Paprika
Scroll Down For Measurements
Flavor Additions For Stuffed Eggs
For an added twist, try incorporating finely chopped dill pickles, sweet pickle relish, or dill pickle relish into the yolk mixture. You can also experiment with avocado, horseradish, or cayenne pepper 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.
How To Make Southern Deviled Eggs
- Boil the eggs, let them cool, then peel.
- Cut eggs in half, remove yolks, and place in a medium-sized bowl. Place whites on a serving platter. Mash egg yolks with a fork into a small crumble. Add mayonnaise, mustard, salt, and pepper and mix until smooth.
- Using a small spoon or a plastic bag fitted with a star tip, fill the egg whites with the deviled egg filling. Dust with paprika is desired.
Ways To Make Hard Boiled Eggs
There are two methods I like to make hard-boiled eggs easily:
- Stove Top: Cover eggs in a large pot with cold water. Cook on medium-high heat until water comes to a boil. Turn off the heat, cover the pot with a lid, and let sit for 13 minutes. Uncover, drain, and place the eggs in an ice bath to cool.
- Instant Pot (Electric Pressure Cooker): Pour about a cup of water into the Instant Pot. Place a steamer basket or wire trivet in the pot. Carefully arrange eggs in the steamer basket. Secure the lid on the pot and close the pressure-release valve. Set the timer to 5 minutes on high pressure. Once the timer goes off, let the pressure release for 5 minutes, then release the pressure from the Instant Pot. Remove the eggs to an ice bath to cool.
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 the fresh 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 water bowl 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.
People Often Ask
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 for 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. Let them come to room temperature for the best flavor.
Craving More? Try These Recipes
- Bacon Deviled Eggs
- Creamy Deviled Egg Pasta Salad
- Sausage And Egg Breakfasts Cupcakes
- Ham And Cheese Hashbrown Casserole
- Bacon Cheddar Quiche
If you tried this Southern Deviled Egg Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
Ingredients
- 12 eggs – week old works best for easy peeling
- ¾ cup mayonnaise
- 1 teaspoon yellow mustard
- ½ teaspoon kosher salt
- ¼ teaspoon fresh cracked pepper
- paprika – for garnish
Instructions
- 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 the eggs, making sure no shell remains. Cut eggs in half, remove yolks, and place in a medium-sized bowl. Place whites on a serving platter. Mash yolks with a fork to a small crumble. Add mayonnaise, mustard, salt, and pepper and mix until smooth.
- Using a small spoon or a plastic bag fitted with a star tip, fill the whites with the deviled egg mixture. Dust with paprika is desired.
Notes
- For an added twist, try incorporating finely chopped dill pickles, sweet pickle relish or dill pickle relish into the yolk mixture. You can also experiment with avocado, horseradish, or cayenne pepper 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.
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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.
Nutritional values provided are an estimate and will vary depending on the brands used.
Nutrition
5 Days of Southern Summer Comfort Food!
My go-to summer recipes!
A stuffed egg, sure, deviled, not a chance.
Hey Dan!
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!
~Donya
Hi! What do you add to your eggs to make them “deviled”, please? Thanks!