Deviled eggs are a Southern staple, especially at potlucks, holiday dinners, and backyard BBQs. This recipe brings that nostalgic, creamy, tangy flavor we all grew up with—perfectly balanced and incredibly easy to make. Whether you’re serving them on Easter Sunday or a casual game day, these deviled eggs are a guaranteed crowd-pleaser. And the best part? You probably already have everything you need sitting in your fridge right now. Let’s make some Southern magic, y’all!
Ingredients
- 6 large eggs
- ¼ cup mayonnaise (Duke’s if you wanna go full Southern!)
- 1 tsp yellow mustard
- 1 tsp white vinegar
- Salt and black pepper, to taste
- Paprika, for garnish
- Optional: a pinch of sugar for that sweet Southern bite
Serving Size: 12 deviled egg halves (serves 4–6)
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Instructions
- Hard boil the eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, turn off heat, cover, and let sit for 12 minutes.
- Cool & peel: Transfer eggs to a bowl of ice water for 5 minutes. Peel once cooled.
- Make the filling: Slice eggs in half lengthwise, scoop out yolks into a bowl. Mash yolks with a fork.
- Add flavor: Mix in mayo, mustard, vinegar, salt, pepper (and sugar if using). Stir until smooth and creamy.
- Fill them up: Spoon or pipe the mixture into the egg whites.
- Top it off: Sprinkle with paprika (or try smoked paprika for extra flavor). Chill until ready to serve!
Tips for the Best Southern Deviled Eggs
- Use older eggs: They’re easier to peel after boiling.
- Mash until smooth: A super creamy texture is key—use a fork or small whisk.
- Chill before serving: Letting them sit in the fridge helps the flavors meld.
- Don’t overfill: You want a nice balance between white and filling—not an overflowing mess.
Variations to Try
- Sweet Relish: Stir in 1 tsp for a sweet-and-tangy kick.
- Bacon Bits: Crumble crispy bacon on top before serving.
- Spicy Kick: Add a few dashes of hot sauce or mix in diced jalapeños.
- Avocado Deviled Eggs: Sub half the mayo with mashed avocado for a green twist.
- Smoked Paprika: Swap regular paprika for a smoky upgrade.
FAQs
Can I make deviled eggs ahead of time?
Yes! You can boil and peel the eggs up to 2 days ahead. Prepare the filling the night before and fill just before serving for best freshness.
What if I don’t have vinegar?
No problem! Lemon juice works great too—it gives that same bright pop.
How do I transport deviled eggs without them tipping over?
Use a deviled egg tray with grooves, or line a container with paper towels to help them stay put.
Why are my yolks greenish?
That means they’re slightly overcooked—but still totally safe to eat. Just aim for that 12-minute sweet spot next time.
Related Post: The BEST Recipe for Pillsbury Biscuit Garlic Butter Cheese Bombs.
Southern Deviled Eggs Recipe
Ingredients
- ¼ cup Mayonnaise
- 1 tsp yellow mustard
- 1 tsp white vinegar
- Salt and black pepper to taste
- Paprika for garnish
- a pinch of sugar for that sweet Southern bite Optional
Instructions
- Hard boil the eggs: Place the eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, turn off heat, cover, and let sit for 12 minutes.
- Cool & peel: Transfer eggs to a bowl of ice water for 5 minutes. Peel once cooled.
- Make the filling: Slice eggs in half lengthwise, scoop out yolks into a bowl. Mash yolks with a fork.
- Add flavor: Mix in mayo, mustard, vinegar, salt, pepper (and sugar if using). Stir until smooth and creamy.
- Fill them up: Spoon or pipe the mixture into the egg whites.
- Top it off: Sprinkle with paprika (or try smoked paprika for extra flavor). Chill until ready to serve!
Notes
Variations to Try
- Sweet Relish: Stir in 1 tsp for a sweet-and-tangy kick.
- Bacon Bits: Crumble crispy bacon on top before serving.
- Spicy Kick: Add a few dashes of hot sauce or mix in diced jalapeños.
- Avocado Deviled Eggs: Sub half the mayo with mashed avocado for a green twist.
- Smoked Paprika: Swap regular paprika for a smoky upgrade.