Why You’ll Love This Recipe

These Easy Classic Southern Deviled Eggs are the perfect combination of creamy, tangy, and savory flavors, making them a go-to appetizer for any occasion. With a simple, yet flavorful filling made from mayonnaise, yellow mustard, and chopped dill pickles, these deviled eggs capture the essence of Southern comfort food. A sprinkle of paprika on top adds the finishing touch, giving them a vibrant and inviting appearance. Whether you’re hosting a family gathering, bringing a dish to a potluck, or just craving a snack, these deviled eggs are sure to be a hit!

Ingredients

• 6 extra-large eggs
• 2 tablespoons mayonnaise
• 2 teaspoons yellow mustard (old-fashioned yellow mustard, not Dijon)
• 2 tablespoons chopped hamburger dill pickles, finely minced (not kosher dill pickles)
• 1 teaspoon hamburger dill pickle juice
• ¼ teaspoon kosher salt
• ⅛ teaspoon ground black pepper
• ½ teaspoon paprika (Optional, for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Boil the Eggs: Place the eggs in a saucepan and cover with cold water. Bring the water to a boil over medium-high heat. Once the water reaches a boil, reduce the heat to low and let the eggs simmer for 10-12 minutes. After cooking, transfer the eggs to an ice bath or run them under cold water to cool.
2. Peel the Eggs: Once the eggs are cool, carefully peel off the shells. Slice the eggs in half lengthwise and remove the yolks. Set the egg whites aside.
3. Make the Filling: In a bowl, mash the egg yolks with a fork until they are crumbly and smooth. Add the mayonnaise, yellow mustard, chopped hamburger dill pickles, pickle juice, kosher salt, and black pepper. Stir until the mixture is well-combined and creamy.
4. Fill the Egg Whites: Spoon the egg yolk mixture back into the egg white halves, or for a cleaner presentation, use a piping bag or a plastic sandwich bag with the tip cut off to pipe the filling into the egg whites.
5. Garnish and Serve: Optionally, sprinkle paprika on top of the filled eggs for a touch of color and flavor. Serve immediately or refrigerate until ready to serve.

Servings and timing

This recipe makes 12 deviled egg halves, serving approximately 6 people (2 halves per person). The preparation time is around 20 minutes, with an additional 10-12 minutes for boiling the eggs.

Variations

• Spicy Deviled Eggs: Mix in a few dashes of hot sauce or finely minced jalapeños for a spicy kick.
• Herbed Deviled Eggs: Add finely chopped herbs like chives, parsley, or dill to the yolk mixture for a fresh, herby twist.
• Avocado Deviled Eggs: Mash half an avocado into the yolk mixture for a creamy, slightly green twist on the classic.

Storage/reheating

Deviled eggs should be stored in the refrigerator in an airtight container. They can be kept for up to 2-3 days, but are best enjoyed within the first day for optimal freshness. Do not freeze deviled eggs, as the texture of the filling can change once thawed.

FAQs

1. Can I make deviled eggs ahead of time?

Yes, deviled eggs can be made ahead of time and stored in the refrigerator for up to 2-3 days. Just make sure to keep them covered to prevent them from drying out.

2. How do I peel the eggs easily?

To make peeling easier, use slightly older eggs. After boiling, immediately transfer the eggs to an ice bath or run them under cold water to cool them quickly.

3. Can I use Dijon mustard instead of yellow mustard?

For a different flavor profile, you can use Dijon mustard, but the traditional Southern deviled egg recipe calls for yellow mustard, which gives it that classic tangy taste.

4. Can I use sweet pickle relish instead of chopped dill pickles?

While dill pickles are the traditional choice, you can use sweet pickle relish if you prefer a sweeter flavor. Just be mindful of the sweetness balance in the filling.

5. Can I make deviled eggs without mayonnaise?

Yes, you can substitute mayonnaise with Greek yogurt or sour cream for a lighter version of deviled eggs. It will change the flavor slightly but still give you the creamy texture.

6. How do I know when the eggs are done boiling?

Boil the eggs for 10-12 minutes, then cool them quickly in ice water. If the yolk is fully set and has a slight greenish tinge around the edge, it’s perfectly cooked.

7. Can I use a piping bag for the filling?

Yes, using a piping bag or a plastic sandwich bag with the corner cut off will give your deviled eggs a professional look and make filling them easier.

8. Can I make deviled eggs without pickles?

If you’re not a fan of pickles, you can leave them out or substitute with finely chopped olives or capers for a briny, tangy taste.

9. How should I serve deviled eggs?

Deviled eggs are typically served cold, either on a platter or in a deviled egg tray for easy access. For a fancy touch, use a decorative dish or garnish them with paprika and fresh herbs.

Conclusion

These Easy Classic Southern Deviled Eggs are an irresistible and timeless appetizer that everyone will love. The combination of creamy mayonnaise, tangy mustard, and the slight crunch of dill pickles makes for a perfect bite every time. Whether you’re serving them at a party, family gathering, or holiday feast, these deviled eggs are guaranteed to be a hit! Simple to prepare and absolutely delicious, they’re a must-have for any occasion.

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