Southern Deviled Eggs Recipe: Tangy & Creamy Classic (Print Version)

Southern Deviled Eggs Recipe brings back cherished memories. Learn my family's secret to tangy, creamy deviled eggs, perfect for any gathering or a quiet snack.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: Southern American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 6 large eggs
02 - 1/2 cup full-fat mayonnaise
03 - 2 tbsp yellow mustard

→ Flavor Boosters

04 - 1 tsp white vinegar
05 - 1/2 tsp granulated sugar
06 - 1/2 tsp salt
07 - 1/4 tsp freshly ground black pepper

→ Finishing Touches

08 - Smoked paprika, for dusting
09 - 1 tbsp fresh chives, finely chopped

# Instructions:

01 - First up, let's get those eggs perfectly hard-boiled. Gently place your eggs in a single layer in a saucepan, then cover them with cold water by about an inch. Bring that water to a rolling boil over high heat, then immediately turn off the heat, cover the pan, and let them sit for 10-12 minutes. This method helps prevent that weird green ring around the yolk – something I learned the hard way after many gray-yolked eggs. You want vibrant yellows for this Southern Deviled Eggs Recipe!
02 - Once your eggs have had their soak, drain the hot water and plunge them straight into an ice bath. I'm talking a bowl full of ice and cold water. Let them chill out there for at least 5 minutes, or until they're completely cool to the touch. This sudden temperature change helps the egg whites contract, making them so much easier to peel. Trust me, I've skipped this step before and ended up with half my egg white stuck to the shell – total nightmare for a clean Southern Deviled Eggs Recipe.
03 - Now for the delicate part. Once peeled, carefully slice each egg in half lengthwise. You'll see those beautiful, bright yellow yolks staring back at you. Gently scoop out the yolks into a medium-sized mixing bowl. Try to keep the whites intact – they're your little edible boats for the creamy filling! I sometimes use a small spoon for this, a grapefruit spoon even works wonders if you have one. Don't worry if a few whites tear, it happens to the best of us.
04 - Time to make the magic happen! Add the mayonnaise, yellow mustard, white vinegar, sugar, salt, and black pepper to your bowl of yolks. Grab a fork and mash everything together until it's smooth and creamy. I like to get rid of most of the lumps, but a tiny bit of texture is fine. Taste it here – this is where you can adjust your seasonings. Need more tang? A splash more vinegar. Craving a little more sweetness? A pinch more sugar. This is <em>your</em> Southern Deviled Eggs Recipe, after all!
05 - Now, for the fun part – filling those egg white halves! You can go rustic and just spoon the mixture into each hollow, which is totally fine and how Grandma did it. Or, if you're feeling fancy (and I often am, just for the presentation!), spoon the mixture into a piping bag fitted with a star tip. Pipe beautiful swirls of the creamy filling into each egg white. It makes them look so elegant and ready for their close-up. Don't stress if it's not perfect; it's homemade!
06 - Once all your egg halves are filled, it's time for the finishing touches. Lightly dust each Southern Deviled Eggs Recipe half with smoked paprika. I love the subtle warmth and color it adds. Then, sprinkle with fresh chives. Pop them in the fridge for at least 30 minutes to let the flavors meld and for them to firm up a bit. Honestly, they taste even better after they've had a chance to chill. A little patience goes a long way here, trust me.

# Notes:

01 - Always use older eggs for easier peeling; fresh eggs are notoriously clingy, I learned that the hard way.
02 - Don't overmix the yolk filling, or it can become too thin. A few small lumps add character, honestly.
03 - An ice bath after boiling is non-negotiable for clean peels; I used to skip it and regret it every time.
04 - For an extra pretty presentation, a piping bag with a star tip makes them look so elegant.

# Equipment Needed:

01 - Saucepan
02 - large bowl
03 - small mixing bowl
04 - fork
05 - small spoon
06 - (optional: piping bag with star tip)

# Nutrition (Per Serving):

Calories: 120
Total Fat: 10g
Total Carbohydrate: 3g
Protein: 5g

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