Classic deviled eggs are a simple way to make the staple appetizer or side dish. Featuring a perfectly seasoned creamy filling, these deviled eggs will disappear in record time at your next gathering.
Deviled eggs are one of those dishes that you can be sure is going to show up at every gathering in the South.
Because if they don’t someone’s going to be mad about it.
It doesn’t matter what the occasion is.
These eggs will be on the table as an appetizer or side dish (or both!) at every gathering. Don’t be surprised if you find more than one version at said gathering.
My version has the classic flavors that every Southerner knows and loves.
Ingredients
To make these you’ll need:
- Hard boiled eggs– To keep them from cracking try Oven Baked Hard Boiled Eggs. However you make them, peel the eggs.
- Mayonnaise– Real mayo is best. Avoid mayonnaise style dressing.
- Mustard– The classic yellow kind.
- Pickle juice– Pickle juice is best, but you can substitute olive juice.
- Spices– Celery salt and paprika, regular or smoked.
How to Make
Start by cutting the eggs evenly in half lengthwise with a sharp paring knives.
Pop the yolks into a mixing bowl.
Then arrange the boiled egg whites on a serving platter.
Mash the eggs yolks with a fork or a whisk.
Once no large chunks of yolk remain, mix in the remaining ingredients until the mixture is smooth and creamy.
Then, spoon or pipe the mixture into the egg whites.
My Mom can spoon these in like a pro, but I can’t do it and not have them look like they were filled by an unsupervised 5 year old. So I prefer to pipe mine in.
Add all of the filling to a large ziplocking bag, then twist it to seal. Snip a corner off using sharp scissors and squeeze to fill your hard boiled shells.
So easy, and when you’re done- just throw the bag away!
Finish by topping the hard boiled eggs with a dash of paprika.
Enjoy!
Can I make deviled eggs ahead of time?
Yes!
You can make these ahead of time, but I recommend only doing so the night before so they’re still nice and fresh.
Store the prepped deviled eggs in an air tight container in the refrigerator, and wait to sprinkle with paprika until ready to serve.
Storing Leftovers
Store leftover deviled eggs in an air tight container in the fridge for up to 3 days.
Tips and Tricks
- You can use up to 1/4 teaspoon of celery salt, but taste the filling before increasing because of the salt. Remember you can add more, but you can’t take it away once you add more.
- This recipe will yield one dozen deviled eggs, but can easily be doubled or tripled, as needed.
- To make a prettier presentation, I scoop my filling into a large ziplock-ing bag then snip a corner off and use that to easily pipe the filling into the shells. You can just throw the bag away when done, making clean up easier too.
- A classic deviled egg is always served with a simple sprinkle of paprika for the finishing note. I prefer using smoked paprika, but regular works just fine too!
Deviled Egg Variations You Might Like
Classic deviled eggs are a staple of every Southern occasion. Make them and enjoy!
Looking for other deviled egg variations? Try these:
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Classic Deviled Egg Recipe
Ingredients
- 6 peeled hard boiled eggs
- 2 heaping tbsp mayonnaise
- 1 tbsp yellow mustard
- 1 tsp pickle juice
- 1/8 tsp celery salt
- paprika regular or smoked, for garnish
Instructions
- Using a sharp pairing knife, carefully cut the eggs evenly in half lengthwise.
- Pop the yolks out into a waiting mixing bowl, and arrange the white shells on a serving plate.
- Use a whisk or a fork and mash up the egg yolks until no large chunks remain.
- To the mixing bowl with yolks add the remaining ingredients. Whisk together until the mixture's smooth & creamy. If too thick, you can add a dash more juice.
- Spoon or pipe the mixture into the shells. Then sprinkle with regular or smoked paprika.
- Serve & enjoy!
Notes
- You can use up to 1/4 teaspoon of celery salt, but taste the filling before increasing because of the salt. Remember you can add more, but you can't take it away once you add more.
- This recipe will yield one dozen deviled eggs, but can easily be doubled or tripled, as needed.
- To make a prettier presentation, I scoop my filling into a large ziplock-ing bag then snip a corner off and use that to easily pipe the filling into the shells. You can just throw the bag away when done, making clean up easier too.
- A classic deviled egg is always served with a simple sprinkle of paprika for the finishing note. I prefer using smoked paprika, but regular works just fine too!
Nutrition
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