A southern get-together is never complete without a platter of deviled eggs to enjoy!
It is THE go-to appetizer when you're not sure what to bring to the party.
Deviled eggs are nothing short of heavenly, despite what the name may imply!
A perfectly cooked egg white filled with a smooth, tangy and creamy mixture is as simple and easy as an appetizer gets.
This recipe calls for 6 hard boiled eggs which is the perfect amount for a small gathering. It can easily be doubled or tripled to meet the needs of your crowd.
Just like bruschetta with tomato and basil or soft sourdough pretzels with beer cheese dip, your guests will rave over this classic appetizer!
Why are they called deviled eggs?
The term "deviled" has been used for centuries as a way to describe food that is spicy or highly seasoned.
It can also be used for foods with a red color, such as the sprinkling of paprika on top of the egg yolk mixture in a "deviled egg".
What you need
To make the best deviled eggs you only need a few ingredients that you probably already have!
- yellow mustard
- white vinegar
- salt and pepper
How to customize deviled eggs
- Instead of mayonnaise - sour cream, greek yogurt or miracle whip.
- Instead of white vinegar - apple cider vinegar, pickle juice or lemon juice.
- Instead of yellow mustard - dijon mustard or brown mustard.
- Additional toppings - bacon bits, chives, fresh herbs, hot sauce or chopped olives.
How to make it
This is a brief overview of the instructions. The full instructions are in the recipe card below.
Boil the eggs, peel them and cut them in half lengthwise.
Remove the yolks and place them into a bowl.
Place the egg white halves onto an egg tray or platter.
Use a fork to mash the egg yolks until there are no lumps. Add the remaining ingredients and stir until the mixture is smooth.
Fill a piping bag with the yolk mixture and pipe the mixture into each egg white half.
Sprinkle the top of each egg with paprika and serve.
Tips for success
Tip #1: perfectly cooked eggs
Be sure that you don’t over or undercook the eggs.
Place the eggs in a pot of cold water. Bring the water to a boil, turn off the heat and allow them to sit undisturbed for 10 to 12 minutes.
Transfer the eggs to a bowl filled with ice water to stop the cooking process and help make peeling the shells easier.
Tip #2: a super smooth yolk filling
In order to get the smoothest filling possible, use a fork or a cheese grater to break up the yolks BEFORE adding the mayonnaise and remaining ingredients.
It's much easier to work out any lumps while the yolks are separated.
Tip #3: don't add too much mayonnaise
For every 6 eggs, ¼ cup of mayonnaise is the perfect amount in order to have a filling that doesn't fall flat.
The vinegar and mustard will thin out the mixture so, if you are tempted to add more mayo, wait until you've mixed all of the ingredients first.
Tip #4: use a piping bag
If you are not looking to impress anyone with the presentation of your appetizer, use a spoon to fill each egg white with the yolk mixture.
For a nicer presentation, transfer the filling to a piping bag and fill each egg white with a swirling motion.
Don't have a piping bag? Use a plastic ziplock baggie!
Tip #5: use an egg platter
An egg platter is considered a kitchen essential in the south!
The indentions in the tray allow the deviled eggs to sit safely on the platter without rolling around and falling off.
How to store it
Make these deviled eggs up to a day in advance of when you plan to serve them.
It's best to store the whites and the filling separately in the fridge. Store the filling right in the piping bag for easy assembly!
The deviled eggs can be stored in the fridge for up to 2 days.
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- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon yellow mustard
- ½ teaspoon white vinegar
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- paprika for garnish
- Boil the eggs. Place the eggs in a pot of cold water. Bring the water to a boil, turn off the heat and allow them to sit undisturbed for 10 to 12 minutes. Transfer the eggs to a bowl filled with ice water. This will stop the cooking process and help make peeling off the shells easier.
- Prepare the eggs. Peel the shells from the eggs and rinse them to make sure there are no pieces of shell left on the outside. Cut each egg in half lengthwise. Remove the yolks and place them into a bowl. Place the egg white halves onto an egg tray or platter.
- Prepare the filling. Use a fork to mash the egg yolks until there are no visible lumps. Add ¼ cup mayonnaise, 1 teaspoon yellow mustard, ½ teaspoon white vinegar, ¼ teaspoon salt and ⅛ teaspoon of black pepper to the bowl and stir until the mixture is smooth.
- Fill the egg whites. Spoon the mixture evenly into each egg white. OR Fill a piping bag with the yolk mixture and pipe the mixture into each egg white half. Sprinkle the top of each egg with paprika.
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