Description
These classic Southern deviled eggs are creamy, tangy, and irresistibly delicious. Made with simple pantry ingredients and perfect for parties or brunch.
Ingredients
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1 dozen large eggs (hard-boiled)
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1 tbsp yellow mustard
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1/4 to 1/3 cup mayonnaise (preferably Duke’s)
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3–4 tbsp sweet pickle cubes, drained (optional)
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1/4 tsp kosher salt
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1/4 tsp black pepper
Optional Toppings:
Paprika, hot sauce, chopped parsley, capers, turkey bacon, or caviar
Instructions
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Boil eggs, then let sit covered for 20 mins.
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Cool in ice water, peel, and slice in half lengthwise.
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Scoop yolks into a bowl and mash.
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Add mustard, mayo, pickles, salt, and pepper. Mix until smooth.
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Fill egg whites with yolk mixture using spoon or piping bag.
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Garnish and serve immediately or refrigerate until ready.
Notes
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For smoother filling, use a fine-mesh strainer to mash yolks.
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Best served chilled and eaten within 3 days.
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Use older eggs for easier peeling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes + 20 minutes resting
- Category: Appetizer
- Method: Boiling
- Cuisine: Southern American