deviled eggs are a Southern classic, and your description is spot-on! Here’s a complete, detailed recipe to make perfect deviled eggs every time, plus a few fun variations. 🥚✨
Classic Southern Deviled Eggs
Makes
12 deviled eggs (6 whole eggs)
Ingredients
- 6 large eggs
- ½ cup mayonnaise
- 1 tbsp yellow mustard
- 1 tsp white vinegar (or apple cider vinegar)
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika (plus extra for garnish)
- Optional: 1 tsp sugar (for a Southern touch)
Instructions
1. Hard-boil the eggs
- Place eggs in a pot and cover with cold water.
- Bring to a boil.
- Once boiling, cover and turn off heat.
- Let sit 10–12 minutes.
- Drain and cool in ice water for 5 minutes.
- Peel the eggs.
2. Slice & remove yolks
- Slice eggs in half lengthwise.
- Carefully remove yolks and place them in a bowl.
- Set whites aside.
3. Make the filling
In a bowl, mash yolks with a fork until smooth.
Add:
- Mayonnaise
- Mustard
- Vinegar
- Salt & pepper
- Paprika
Mix until creamy. Adjust seasoning to taste.
4. Fill the egg whites
- Spoon or pipe the yolk mixture back into egg whites.
5. Garnish & chill
- Sprinkle with paprika.
- Chill at least 30 minutes before serving.
Southern-Style Variations
1. Bacon & Chive Deviled Eggs
Add to the yolk mixture:
- 2 slices cooked bacon, crumbled
- 1 tbsp chopped chives
Top with extra bacon bits.
2. Pickle Deviled Eggs
Add:
- 2 tbsp chopped dill pickles
- 1 tsp pickle juice
For extra tang.
3. Hot & Spicy Deviled Eggs
Add:
- 1 tsp hot sauce
- ¼ tsp cayenne pepper
Top with a slice of jalapeño.
4. Classic Mustard-Sweet Southern
Add:
- 1 tsp sugar
- 1 tsp Dijon mustard
For a sweet tangy flavor.
Tips for Perfect Deviled Eggs
✅ Use older eggs (they peel easier)
✅ Cool eggs fully before peeling
✅ Pipe the filling for a professional look
✅ For extra smooth filling, use a food processor