Recipe
“Deviled eggs are the ultimate crowd-pleaser, and once you try this recipe, you’ll understand why. I’ve been making these for years—they’re the first thing to disappear at every party I’ve ever hosted.
The secret? A silky-smooth filling made with creamy mayo, tangy Dijon mustard, and a hint of paprika that adds just the right amount of warmth.
A sprinkle of fresh chives on top gives them a pop of color and a burst of freshness that takes the flavor to the next level.
Whether you’re hosting a holiday gathering, a casual potluck, or just craving a nostalgic snack, these deviled eggs are guaranteed to impress.
Seriously, they’re so good, you might want to make a double batch—they won’t last long!”
Ingredients
For deviled eggs that truly shine, the right ingredients make all the difference—freshness and quality elevate this classic from simple to spectacular. Here’s what you’ll need, plus a few chef-approved tweaks to customize your batch:
- Large eggs (12): Fresh eggs peel cleaner, but slightly older ones (7–10 days) work in a pinch. Room-temperature eggs reduce cracking when boiling.
- Mayonnaise (⅓ cup): Full-fat mayo delivers the creamiest texture. For tang, swap in half Greek yogurt or sour cream.
- Dijon mustard (1 tbsp): Adds depth. Yellow mustard works but lacks complexity—avoid skipping this!
- White vinegar or pickle juice (1 tsp): Brightens the filling. Pickle juice adds a subtle briny kick.
- Paprika (for garnish): Smoked paprika is a game-changer for depth, but sweet paprika keeps it classic.
- Salt & black pepper: Season to taste—don’t undersalt! A pinch of flaky salt on top adds texture.
Pro Tip: For ultra-smooth filling, push yolks through a fine-mesh sieve. Want luxury? Fold in a spoonful of whipped cream or a dash of truffle oil.
Garnish with chives, crispy bacon, or caviar for a next-level finish.
How to Make the Best Classic Southern Deviled Eggs
* Add mayonnaise, mustard, and a pinch of salt and pepper to the yolks. Mix thoroughly until creamy and well combined.
Pro tip: Taste the mixture and adjust seasoning as needed—this is your chance to perfect the flavor!
– Spoon or pipe the yolk mixture back into the egg white halves.
For a polished look, use a piping bag with a star tip or a resealable plastic bag with a corner snipped off.
– Garnish with a sprinkle of paprika or chopped chives for a classic touch.
Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
– Serve chilled and enjoy!
These deviled eggs are best served the same day but can be stored in the fridge for up to 24 hours. Cover them loosely with plastic wrap to prevent drying out.
Nutrition
Deviled eggs are a classic appetizer that packs a nutritious punch. Here’s the breakdown per serving.
| Nutrition Facts | Per Serving |
|---|---|
| Calories | 70 |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Cholesterol | 95mg |
| Sodium | 80mg |
| Protein | 3g |
Chef Tips
To get the most out of your deviled eggs, I’ve found that using farm-fresh eggs makes a noticeable difference in flavor and texture.
For easier peeling, boil them a day ahead and chill overnight. Add a splash of vinegar to the water to prevent cracking.
Mix the yolks while warm for a smoother filling. Garnish with smoked paprika or fresh chives for extra flair.
Frequently Asked Questions
Can I Use a Different Type of Mustard?
Yes, I can use a different type of mustard. Whether it’s Dijon, spicy brown, or even whole grain, it’ll still add flavor. I’d adjust the amount to match my taste since each type varies in intensity.
How Long Can Deviled Eggs Sit Out?
I’d avoid leaving deviled eggs out for more than two hours, especially if it’s warm. Bacteria grow quickly in the danger zone of 40°F to 140°F, so refrigerate them promptly to keep ‘em safe to eat.
Can I Make Deviled Eggs Ahead of Time?
Yes, I can make deviled eggs ahead of time. I’d prepare them up to two days in advance but keep the filling and whites separate until serving. Stored in the fridge, they’ll stay fresh and tasty.
What Can I Substitute for Mayonnaise?
If you’re out of mayonnaise, I’d use Greek yogurt or sour cream for a tangy swap. Avocado works for creaminess, or mustard mixed with olive oil. Whatever I choose, I’ll adjust seasoning to taste.
Are Deviled Eggs Gluten-Free?
I can tell you deviled eggs are usually gluten-free if you use gluten-free ingredients. Just check your mustard and mayo labels—some brands contain gluten, but most don’t. Stick to simple spices and you’re good!
