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Home » Recipes

Deviled Eggs - A Southern Staple

Apr 11, 2020 · Leave a Comment

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Deviled Eggs have always been a pretty staple party appetizer for me. People can knock them all they want, but they are always the first thing to disappear. 

Deviled eggs are something that is requested—a LOT in our house. As long as my husband and I have been together, he has always loved this deviled egg recipe. It's of the most requested things he asks for, well, besides my potato salad, but that is a recipe for another day.

I grew up in the south, so of course, I learned how to make deviled eggs the southern way from early on. They were literally at everything from church picnics to after ball games to every family function under the sun! Deviled eggs are constantly popping up somewhere.

I am sure by now; there are TONS of various deviled egg recipes floating around the internet. Some made so thin, you can run them through a piping bag, and even some made with avocado. I am sure some of them are good, if not amazing, but these have beat all of the others I have tried over the years, so this recipe has always been my go-to recipe.

Deviled eggs made and sitting on a white plate topped with fresh chopped chives.

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Ingredients in Deviled Eggs

    • Eggs
    • Mayo - Store bought or make your own homemade mayo.
    • Pickle Relish - I use Bubbies dill relish. Check and make sure the one you use is gluten-free.
    • Mustard - Regular yellow mustard is what you want. Note that not all mustards are gluten-free.
    • Salt
    • Garlic
    • Chipotle Powder
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Stop using Paprika

I know I will get crucified by some of my favorite southern friends and family for this, but please STOP putting paprika in or on your deviled eggs. I know that traditional southern deviled egg has that light dusting of red over the tops; however, it can ruin the flavor profile of the deviled egg itself. Paprika comes in various strengths and flavor complexities. However, the most commonly sold form is sweet paprika. The sweetness on top of the deviled egg can leave an almost bitter taste to some people, and no one wants a bitter deviled egg.

How to get the Best Hard Boiled Eggs

If you want your deviled eggs to be as pretty as they taste, you will want to make sure they get boiled correctly to where the shells side off easily without the egg being stuck to it.

Check the age of your eggs.

This might sound weird, but the fresher the egg, the worse when hard-boiling. Most store eggs are okay (about two weeks old). If you happen to be using fresh farm eggs, you might not want to use them.

Don't let the eggs completely cool before peeling.

Warm eggs peel easier than cold eggs. The shells shrink back and stick to the egg inside as the eggs cool. Peel them while they are still warm, and then let them completely cool.

Crack the egg from the fat end.

This part of the egg tends to have a little pocket of air. Cracking the egg here to peel opens up that pocket and allows you to get under the shell and membrane, making the egg easier to peel.

How to Boil Eggs

I know there are many methods to boiling eggs, including "magic instant pot methods." I prefer the good ole fashion pot on the stove. It's always worked and never steered me wrong. Except for the time I got completely distracted when our daughter hurt herself and left the eggs on the stove, and they cooked so long, I burned the pot. That's not normal, though.

  1. Put about 6-8 eggs in a medium-sized pot. You want to make sure the eggs are sitting completely on the bottom and not overlapping.
  2. Cover with enough water that the eggs are submerged.
  3. Turn the stove on to medium-high heat and bring the water to a boil.
  4. Once the water is boiling, reduce the heat to low. Cover the pot with a lid and set a timer for 13 minutes.
  5. Once the timer goes off, drain the water from the eggs and place them into an ice bath.
  6. Let them sit for about 5-10 minutes. At this point, the shells should have pulled away, and the eggs are cold enough to handle.
  7. There you have it, the perfect boiled eggs that have pretty whites and beautiful fluffy yellow centers.

Let's get cooking!

  1. Boil and peel the eggs.
  2. Cut the eggs in half and scoop out the yolks. Set the whites aside.
  3. Mash the yolks with the remaining ingredients.
  4. Scoop the yolk filling into the reserved whites.
  5. Let them chill and enjoy.
The filling be made for deviled eggs.

Can you make these ahead of time?

The answer is yes. I like to keep the egg whites, and the filling separated in sealed containers and then fill them the day I plan to serve them.

More Easy Snacks

Sweet and Tangy BBQ Beef Jerky 

Pudding Cups

Homemade deviled eggs up close looking at the texture of the filling that makes each one delicious.
Deviled eggs made and sitting on a white plate topped with fresh chopped chives.

Deviled Eggs – A Southern Staple

Classic deviled eggs are any southern girls secret go to party snack.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Side Dish, Snack
Cuisine American, southern
Servings 12
Calories 86 kcal

Ingredients
  

  • 12 Large Eggs
  • 1 teaspoon Yellow Mustard
  • 2 TBS Dill Pickle Relish
  • ¼ - ½ C Mayonnaise
  • ¼ teaspoon Salt
  • ⅛ teaspoon Garlic Powder
  • ⅛ teaspoon Chipotle Powder

Instructions
 

  • Boil and peel the eggs, set them aside and allow them to cool completely.
  • Once the eggs have cooled completely slice each egg in half lengthwise. Carefully scoop out the yolks from the egg whites and set them into a bowl. Using the back of a fork break up the yolks, but do not over mash them. You want to leave a little bit of texture to the yolks.
  • In a separate bowl add the remaining ingredients and whisk to combine. I always start with the lower amount of mayonnaise to start and then add more depending on how large my yolks ended up being. You don't want your mixture to become overly wet otherwise the mixture will become soggy.
  • Combine the yolks with the sauce and fold them together. If your mixture is on the dryer side (depending on yolk size) add the additional mayonnaise if desired.
  • Serve immediately or loosely cover and chill until ready to eat.

Notes

Can you make these ahead of time?
The answer is yes. I like to keep the egg whites, and the filling separated in sealed containers and then fill them the day that I plan to serve them.
Keyword deviled egg, deviled eggs, souther deviled eggs

If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!

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