Classic Deviled Eggs

This beloved appetizer is easier than you think to make from scratch. These creamy, tangy bites of perfection strike the perfect balance between nostalgic comfort food and elegant hors d'oeuvre, making them appropriate for virtually any occasion. This southern style recipe has been delighting family gatherings for over five decades.

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Course: Appetizer

Cuisine: American, Southern

Keyword: Deviled Eggs, Southern Deviled Eggs, Classic Appetizer, Hard-boiled Eggs

Prep Time: 15

Cook Time: 12

Cooling Time: 15

Total Time: 52

Servings: servings

Calories: 145kcal

Equipment

Saucepan
Piping Bag
Star Tip

Ingredients

Main Ingredients

6 large eggs preferably 1-2 weeks old for easier peeling
3 tablespoons mayonnaise Duke's or Hellmann's recommended for authentic southern flavor
1 teaspoon yellow mustard or Dijon for a more sophisticated flavor profile
1 teaspoon white vinegar apple cider vinegar makes a tangy substitution
1/8 teaspoon salt kosher salt provides a cleaner flavor
1/8 teaspoon freshly ground black pepper
paprika for garnish (smoked paprika adds wonderful depth)
1 tablespoon sweet pickle relish optional, for traditional southern flair

Instructions

Place eggs in a single layer in a saucepan and cover with cold water, ensuring there's an inch of water above the eggs. Bring to a rolling boil over medium-high heat.
Once boiling, remove the pan from heat, cover, and let stand for exactly 12 minutes.
Immediately transfer the eggs to an ice water bath and let them cool for 15 minutes.
Gently tap each egg on a hard surface, creating cracks all around. Start peeling from the wider end where the air pocket is located, and peel under a thin stream of cold running water.
Slice each peeled egg lengthwise with a sharp knife. Carefully remove the yolks and place them in a medium bowl. Arrange the whites on a serving platter or deviled egg tray.
Mash the yolks with a fork until no large pieces remain. Add mayonnaise, mustard, vinegar, salt, and pepper (and optional pickle relish if using). Mix until smooth and creamy.
Transfer the yolk mixture to a piping bag fitted with a star tip, or use a resealable plastic bag with the corner snipped off. Pipe the filling into each egg white half, creating an attractive swirl pattern.
Sprinkle with paprika for the classic finish. For a more impressive presentation, add a small dill sprig, sliced olive, or tiny piece of crisp bacon to each egg.
Refrigerate until ready to serve, ideally within 2 hours of assembly for optimal flavor and food safety.

Notes

- Store assembled deviled eggs for up to 24 hours in an airtight container in the refrigerator.

- For make-ahead convenience, store egg white halves and filling separately for up to 2 days, assembling just before serving.

- Never freeze deviled eggs—the texture becomes unpleasantly watery upon thawing.

- When transporting to events, use a specialized deviled egg carrier with ice packs to maintain food safety temperatures below 40°F.

- Slightly older eggs (7-10 days) peel more easily than very fresh eggs.

Nutrition

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