Southern Deviled Eggs are a tasty treat that everyone loves! They start with hard-boiled eggs filled with a creamy mix of yolks, mayo, mustard, and a hint of spice.
These little bites are perfect for parties, picnics, or just a snack at home. I could eat a dozen in one sitting—they’re just that good! 🥚✨
Key Ingredients & Substitutions
Eggs: Large eggs are best for deviled eggs, providing a nice creamy yolk. If you’re short on time, pre-boiled eggs can also work. I recommend using free-range eggs for better flavor and color.
Mayonnaise: Regular mayo gives a creamy texture, but you can substitute Greek yogurt for a healthier option. It provides a similar creaminess with a bit of tang. My personal favorite is a blend of both for the best of both worlds!
Dijon Mustard: While Dijon adds a nice kick, yellow mustard is more traditional for Southern recipes. You can also try spicy brown mustard for extra flavor or omit it altogether for those who prefer milder tastes.
Chives: These add a fresh taste but can be replaced with green onions or even finely chopped parsley if you want a different flavor. I love adding chopped pickles for an extra crunch!
How Do You Peel Hard-Boiled Eggs Easily?
Peeling hard-boiled eggs can sometimes be a challenge. Here are a few tips to make it easier:
- Use older eggs if possible, as they peel more easily than fresh ones.
- After boiling, immediately transfer the eggs to an ice water bath. This helps separate the shell from the egg.
- When peeling, gently tap the egg against a hard surface to crack the shell, then roll it slightly to loosen the shell all around.
- Start peeling from the wider end, where there’s often an air pocket—this can make it easier.
Following these steps will help you get nice, smooth egg whites to fill with that delicious yolk mixture!
How to Make Southern Deviled Eggs
Ingredients You’ll Need:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard (or yellow mustard for more authenticity)
- 1 teaspoon apple cider vinegar (optional for a tangy touch)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika, plus more for garnish
- 1 tablespoon fresh chives, finely chopped
- Fresh dill sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 30 minutes for chilling, totaling around 45 minutes from start to finish. You’ll spend the first part boiling and cooling the eggs, then mixing and filling them for a delicious treat. It’s easy and well worth the wait!
Step-by-Step Instructions:
1. Boil the Eggs:
Start by placing the eggs in a single layer in a saucepan. Cover them with enough water so there’s at least 1 inch above the eggs. Bring the water to a boil over medium-high heat.
2. Cook the Eggs:
Once the water is boiling, cover the pot with a lid, turn off the heat, and let the eggs sit in the hot water for about 12 minutes. This will ensure they are cooked through but still tender.
3. Cool the Eggs:
After 12 minutes, carefully transfer the eggs to a bowl filled with ice water. Let them cool for at least 5 minutes. This ice bath helps make the peeling process easier.
4. Peel and Prepare:
Once cooled, peel the eggs gently. Slice each egg in half lengthwise, and carefully take out the yolks, placing them in a medium bowl while setting the egg whites aside. Be gentle so you don’t break the whites!
5. Make the Filling:
Using a fork, mash the yolks until they are crumbly. Add the mayonnaise, mustard, apple cider vinegar (if you’re using it), salt, pepper, and 1/2 teaspoon of paprika. Mix everything together until smooth and creamy!
6. Add Fresh Flavor:
Stir in the finely chopped chives to add a bit of freshness to the filling. It’s those little details that make them extra tasty!
7. Fill the Egg Whites:
Now it’s time to fill those egg whites! You can either spoon the yolk mixture back into the halves or use a piping bag for a pretty touch. Don’t be shy with the filling—it’s delicious!
8. Garnish:
Sprinkle a little extra paprika on top of the deviled eggs for color, and add a small sprig of fresh dill for that final touch of flavor.
9. Chill and Serve:
Pop the filled eggs in the fridge and let them chill for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
Enjoy your classic Southern Deviled Eggs—perfect for gatherings or a delightful snack!
Can I Use Different Mustard for the Filling?
Absolutely! While Dijon adds a nice kick, yellow mustard can give you that classic Southern flavor. You can also try spicy brown mustard or even omit it for a milder taste. Feel free to adjust based on your preference!
How Can I Make My Deviled Eggs Spicier?
If you like a bit of heat, add a dash of hot sauce or cayenne pepper to the yolk mixture. You could also mix in finely chopped jalapeños or use a spicy mustard for an extra kick. Just be careful not to overdo it if you’re serving a crowd!
How Should Leftover Deviled Eggs Be Stored?
Store any leftover deviled eggs covered in the refrigerator for up to 2 days. To keep them fresh, place them in an airtight container or cover them tightly with plastic wrap. Just be aware that the egg whites may become a bit softer over time.
Can I Prepare Deviled Eggs in Advance?
Yes! You can make the filling a day ahead and store it in the refrigerator. Just pipe or spoon it into the egg whites right before serving for the best texture. Alternatively, you can assemble the eggs and keep them covered until you’re ready to serve them!