Prepare to embark on a culinary journey that captures the heart and soul of Southern comfort food! These classic deviled eggs are more than just an appetizer – they're a nostalgic bite of tradition that will transport you straight to a warm family kitchen. With a creamy, tangy filling and a sprinkle of paprika that adds just the right touch of elegance, these deviled eggs are guaranteed to be the star of any gathering, from casual potlucks to sophisticated dinner parties.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Southern
Serves: 12 servings
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt to taste
- Black pepper to taste
- Paprika for garnish
Instructions
- Place eggs in a single layer in a medium saucepan and cover completely with cold water, ensuring water is about 1 inch above the eggs.
- Bring water to a rolling boil over high heat, then immediately remove the pan from heat, cover with a tight-fitting lid, and let sit for exactly 10 minutes.
- Prepare an ice bath by filling a large bowl with cold water and ice cubes while eggs are cooking.
- After 10 minutes, carefully transfer eggs using a slotted spoon into the ice bath to stop the cooking process and cool eggs completely.
- Once eggs are cool, gently tap and roll each egg on a hard surface to crack the shell, then peel carefully under running cool water.
- Pat peeled eggs dry with paper towels, then slice each egg precisely in half lengthwise using a sharp knife.
- Gently remove egg yolks and place them in a medium mixing bowl, arranging egg white halves on a serving platter.
- Mash egg yolks with a fork until they are completely smooth and fine-textured.
- Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the mashed yolks, mixing until creamy and well combined.
- Transfer yolk mixture to a piping bag or use a spoon to carefully fill each egg white half with the creamy mixture.
- Sprinkle paprika lightly over the filled eggs for traditional Southern garnish and added flavor.
- Chill deviled eggs in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Tips
- Always use eggs that are a few days old, as they peel more easily than fresh eggs.
- For the smoothest filling, use a fine-mesh sieve to press the egg yolks through, eliminating any lumps.
- To prevent filling from becoming runny, ensure all ingredients are at room temperature before mixing.
- For a picture-perfect presentation, use a piping bag with a star tip to create beautiful, swirled filling.
- If you don't have a piping bag, a zip-lock bag with a corner snipped off works just as well.
- Chill the eggs for at least 30 minutes before serving to allow flavors to meld and improve texture.
- For extra flavor, consider adding a tiny bit of pickle relish or finely chopped chives to the filling.
- Store deviled eggs in an airtight container and consume within 2 days for best quality and food safety.
Nutrition Facts
Calories: 65kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
