Mom’s Classic Southern Deviled Eggs Recipe
These classic Southern deviled eggs are a staple at any gathering. Creamy, tangy, and perfectly seasoned, they are sure to disappear fast!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 deviled egg halves 1x
- Category: Appetizer
- Method: Boiling, Mixing
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
Scale
For the Deviled Eggs:
- 1 dozen large eggs
- 1/4 to 1/3 cup mayonnaise
- 1 tablespoon yellow mustard
- 3–4 tablespoons sweet pickle cubes (drained)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Optional Toppings:
- Sprinkle of paprika
- Hot sauce or sriracha
- Chopped fresh parsley
- Snipped fresh chives
- Capers
- Pimientos
- Sprinkle of cayenne
- Caviar
- Cooked, crumbled bacon
- Olive slice
Instructions
- Boil the Eggs: Place eggs in a large pot, cover with cold water, bring to a boil, then let sit for 20 minutes.
- Prepare the Yolks: Peel and halve the eggs, then scoop out the yolks into a bowl.
- Mix the Ingredients: Mash the yolks, add mayonnaise, mustard, pickles, salt, and pepper, mix well.
- Fill the Eggs: Spoon or pipe the yolk mixture into the egg whites.
- Add Toppings and Serve: Sprinkle with desired toppings and serve!
Notes
- You can adjust the amount of mayonnaise based on your desired creaminess.
- Feel free to customize the toppings to suit your taste preferences.
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 0.2g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 1.2g
- Unsaturated Fat: 3.8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0.1g
- Protein: 4g
- Cholesterol: 190mg
Keywords: deviled eggs, appetizer, Southern, eggs, party food
