Deviled Eggs - A Southern Staple
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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.
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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
Stop using Paprika
I know I will get crucified by some of my most favorite southern friends and family for this, but please STOP putting paprika in or on your deviled eggs. I know, 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.
This might sound weird, but the fresher the egg, the worse it is 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.
Warm eggs peel easier than cold eggs. As the eggs cool the shells shrink back and stick to the egg inside. Peel them while they are still warm and then let them completely cool.
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 which makes 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 totally not normal, though.
- 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.
- Cover with enough water that the eggs are submerged.
- Turn the stove on to medium-high heat and bring the water to a boil.
- Once the water is boiling, reduce the heat to low. Cover the pot with a lid and set a timer for 13 minutes.
- Once the timer goes off, drain the water from the eggs and place them into an ice bath.
- 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.
- There you have it, the perfect boiled eggs that have pretty whites and beautiful fluffy yellow centers.
Let's get cooking!
- Boil and peel the eggs.
- Cut the eggs in half and scoop out the yolks. Set the whites aside.
- Mash the yolks with the remaining ingredients.
- Scoop the yolk filling into the reserved whites.
- Let them chill and enjoy.
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
Deviled Eggs – A Southern Staple
Ingredients
- 12 Large Eggs
- 1 TSP Yellow Mustard
- 2 TBS Dill Pickle Relish
- ¼ - ½ C Mayonnaise
- ¼ TSP Salt
- ⅛ TSP Garlic Powder
- ⅛ TSP 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.
- 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.
Let me know what you think or if you have any questions.