Southern Deviled Eggs
Creamy, tangy deviled eggs with a hint of spice and mustard—a classic Southern appetizer. Make-ahead friendly and always the first to disappear from the plate.
- Total time
- 25 min
- Servings
- 12
- Calories
- 95
- Protein
- 6g
Ingredients
- 6 whole large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- ½ teaspoon apple cider vinegar
- 1 tablespoon sweet pickle relish
- ¼ teaspoon paprika (sweet or smoked)
- ⅛ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ¼ teaspoon paprika for garnish
- 1 teaspoon fresh chives, finely chopped
Instructions
- 1
Place 6 large eggs in a 2-quart saucepan and cover them completely with cold water by about an inch. Set the pan over high heat and bring to a rolling boil — you should see large, vigorous bubbles breaking the surface.
- 2
Once boiling, remove the pan from heat, cover with a lid, and let the eggs sit undisturbed for 12 minutes. This gentle carryover cooking creates creamy, pale yolks with no gray-green ring around them.
- 3
Transfer the eggs to a bowl filled with ice water and let them cool for at least 5 minutes, stirring occasionally. Cold water stops the cooking process instantly and makes the shells easier to peel.
- 4
Gently peel each cooled egg under cool running water, starting at the wider end where the air pocket makes separation easier. Pat the peeled eggs dry with paper towels.
- 5
Slice each egg in half lengthwise with a small sharp knife. Carefully pop out the yolks into a small bowl — if they crack slightly, that's fine, they'll be mashed anyway.
- 6
Mash the 6 egg yolks with a fork until completely smooth with no lumps. Add 3 tablespoons of mayonnaise, 1 tablespoon of yellow mustard, 0.5 teaspoon of apple cider vinegar, and 1 tablespoon of sweet pickle relish. Stir everything together until the mixture is silky and uniform.
- 7
Fold in 0.25 teaspoon of sweet paprika, 0.125 teaspoon of cayenne pepper, 0.25 teaspoon of kosher salt, and 0.125 teaspoon of freshly ground black pepper. Taste a tiny spoonful and adjust seasoning — the mixture should taste tangy, slightly spicy, and well-balanced.
- 8
Spoon or pipe the filling into each egg white half, mounding it slightly. A small ice cream scoop or squeeze bottle works well for even, attractive portions.
- 9
Sprinkle each deviled egg with a pinch of paprika and 1 teaspoon of chopped fresh chives divided among all 12 halves. Arrange on a serving platter and refrigerate until ready to serve — they're best served chilled and can be made up to 1 day ahead.
Tools you’ll need
- 2-quart saucepan with lid
- instant-read thermometer (optional but helpful)
- medium bowl
- small bowl
- fork
- small sharp knife
- small ice cream scoop or squeeze bottle (for filling)
- serving platter
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
