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Homemade Southern Deviled Eggs photo

Southern Deviled Eggs

These Southern Deviled Eggs are the perfect appetizer! Creamy, tangy, and easy to make, they're a must at any gathering.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Appetizer
Cuisine: Southern
Ingredients Equipment Method Notes

Ingredients
  

For the Deviled Eggs:
  • 12 large eggs
  • ¾ cup mayonnaise
  • 2 tsp Dijon mustard
  • ½ tsp salt or to taste
  • ½ tsp hot sauce or to taste
  • Smoked paprika for garnish

Equipment

  • Medium Saucepan
  • Mixing bowl
  • Fork or Potato Masher
  • Measuring Spoons
  • Pastry bag or spoon
  • Serving platter

Method
 

Cooking Instructions
  1. Step 1: Boil the Eggs - Place the dozen eggs in a medium saucepan and cover them with cold water, ensuring the water is about an inch above the eggs. Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, cover the pot, remove it from the heat, and let it sit for 12-15 minutes.
  2. Step 2: Ice Bath - After the eggs have cooked, transfer them to a bowl filled with ice water. Let them sit for at least 5 minutes. This will stop the cooking process and make peeling easier.
  3. Step 3: Peel the Eggs - Gently tap the eggs on a hard surface to crack the shells, then peel them under running water for easier removal. Rinse the peeled eggs to remove any shell fragments.
  4. Step 4: Prepare the Filling - Slice the peeled eggs in half lengthwise. Carefully scoop out the yolks into a mixing bowl, placing the whites on a serving platter.
  5. Step 5: Mix the Ingredients - To the bowl with the yolks, add the mayonnaise, Dijon mustard, salt, and hot sauce. Using a fork or potato masher, blend until smooth and creamy. Taste and adjust seasoning if needed.
  6. Step 6: Fill the Egg Whites - Using a pastry bag or a spoon, fill each egg white half with the yolk mixture. Be generous!
  7. Step 7: Garnish and Serve - Sprinkle the filled eggs with smoked paprika for garnish. Serve immediately or refrigerate until ready to enjoy.

Notes

  • For easier peeling, use older eggs instead of fresh ones.
  • Allow the filled eggs to sit in the fridge for at least an hour before serving for the best flavor.
  • Store leftovers in an airtight container in the fridge for up to 2 days.