Southern Deviled Eggs Recipe
Truly the best deviled egg recipe you'll ever make! A crowd favorite that is super versatile and pairs perfectly with so many dishes. Made with only 7 ingredients you already have on hand, learn how to make this simple classic deviled egg recipe.
Servings: 24 people
Calories: 67kcal
Ingredients
- 12 eggs
- ½ cup mayonnaise
- 1 ½ teaspoon yellow mustard
- 4 sweet pickles, finely chopped
- paprika, for garnish
- dash of salt and freshly ground black pepper,, for taste
Instructions
- Carefully put the 12 raw eggs in a big pot and fill with enough water so there is 2 inches of water above covering them.
- Bring the water to a boil and boil 10 minutes on high heat. After 10 minutes, remove the pot from heat and drain the water in the sink, leaving the hard boiled eggs in the pot.
- Add 4 cups of ice to the pot. Let the eggs soak in the ice bath for about 10 minutes.
- Expert Tip: Here’s the trick on how to peel boiled eggs so they don't break. Shake the pot over and over again to the left and right and in circles so the eggs roll around and start to have little tiny cracks all over them. Do this for about 2-3 minutes. Once they are nicely cracked, you are ready to peel them. The shell should slide off with no issues.
- Once peeled, slice the eggs in half lengthwise. Remove the yolk and put in a bowl. Place your sliced eggs on a platter and set aside.
- Using a fork, finely break apart the yolks until they become crumbly. Add in ½ cup mayonnaise, 1 ½ teaspoon of yellow mustard, and 4 finely chopped sweet pickles.
- Mix well until you have a smooth creamy mixture. You may want to add in a bit more mayonnaise if you feel the mixture is too dry. You can also add any additional salt and pepper to taste.
- Take a spoonful of filling and spoon into each empty egg. Sprinkle paprika on top for garnish.
Notes
- Making the deviled egg filling with warm or room temperature yolks helps add to the creamy texture of the filling.
- While you can use a spoon or small cookie scoop to add the filling to the egg whites, you can also use icing bags or cake decorating nozzles. When I'm entertaining, I like to make them look pretty. I use this piping bag and nozzles to add fun designs to the mixture.
- These are delicious the next day. They will last in the refrigerator for 2-3 days.
- When it comes to using sweet pickles or dill pickles, use whatever you like best.
- Want an even creamier filling? Just add in some pickle juice.
Nutrition
Serving: 1g | Calories: 67kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 108mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 155IU | Calcium: 15mg | Iron: 0.4mg