Description
Classic Southern Deviled Eggs are a timeless appetizer, perfect for any occasion. With their creamy yolk filling and a hint of tanginess, these deviled eggs are a crowd-pleaser at holidays, potlucks, or casual gatherings. Garnished with paprika and fresh chives, they’re as beautiful as they are delicious!
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and black pepper, to taste
- Paprika, for garnish
- Fresh chives, chopped (optional, for garnish)
Instructions
- Place the eggs in a single layer in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, remove the saucepan from heat, cover, and let the eggs sit for 10-12 minutes.
- Transfer the eggs to an ice bath and let cool for at least 10 minutes. Peel the eggs carefully and slice each one in half lengthwise.
- Scoop out the yolks and place them in a mixing bowl. Set the egg whites aside on a serving tray.
- Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix until creamy. Adjust the seasoning to taste.
- Fill each egg white half with the yolk mixture. Use a piping bag with a star tip for a decorative touch, or spoon the filling in for a classic look.
- Sprinkle paprika over the filled eggs and garnish with chopped chives, if desired. Serve immediately, or refrigerate until ready to serve.
Notes
- Use slightly older eggs for easier peeling.
- For a sweeter variation, add a teaspoon of sweet pickle relish to the filling.
- Deviled eggs can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes