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The Ultimate Creamy Southern Deviled Eggs Recipe

Close-up of several perfectly piped deviled eggs sprinkled with paprika on a light plate.
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Make the best deviled eggs for your next party or holiday gathering. This recipe delivers a perfectly creamy, zesty filling that is always a crowd pleaser.

Ingredients

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  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • Paprika, for garnish

Instructions

  1. Place eggs in a large saucepan and cover with cold water by about one inch.
  2. Bring the water to a full, rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
  3. Prepare an ice bath by filling a large bowl with ice and cold water.
  4. Carefully transfer the hot eggs to the ice bath using a slotted spoon. Let them cool completely, about 10 minutes.
  5. Peel the cooled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl.
  6. Place the empty egg white halves onto a serving platter.
  7. Mash the egg yolks thoroughly with a fork until they are fine crumbs.
  8. Add the mayonnaise, mustard, vinegar, salt, black pepper, and cayenne pepper (if using) to the mashed yolks.
  9. Mix all ingredients together until the filling is completely smooth and creamy. Taste and adjust seasoning if needed.
  10. Spoon or pipe the yolk mixture back into the hollowed-out egg white halves. For best results, use a piping bag fitted with a star tip.
  11. Garnish each deviled egg with a light sprinkle of paprika.
  12. Chill the deviled eggs for at least 30 minutes before serving for the best flavor and texture.

Notes

  • For an extra creamy filling, add 1 tablespoon of softened cream cheese to the yolk mixture.
  • If you want zesty deviled eggs, add 1/2 teaspoon of sweet pickle relish to the filling.
  • To make these Million Dollar Deviled Eggs, top each filled egg half with a small piece of cooked, crumbled bacon before garnishing with paprika.
  • You can hard-boil and peel the eggs one day ahead. Store the peeled whites and the yolk mixture separately in the refrigerator. Fill just before serving.

Nutrition

Find it online: https://hearthbite.com/deviled-eggs-ultimate-creamy-southern-recipe/