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Classic Southern Deviled Eggs: The Best Creamy Recipe

Four creamy deviled eggs piped high with filling and sprinkled with paprika on a white plate.
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Make the best deviled eggs for your next gathering. This classic Southern recipe delivers an ultra-creamy, flavorful yolk filling that disappears first at any party or holiday table.

Ingredients

Scale
  • 12 large eggs
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)
  • Paprika, for garnish
  • Fresh chives, chopped (optional, for garnish)

Instructions

  1. Place eggs in a large saucepan and cover with cold water by about one inch. Bring the water to a rolling boil over high heat.
  2. Once boiling, immediately remove the pan from the heat, cover it, and let the eggs stand for exactly 12 minutes.
  3. Prepare an ice bath by filling a large bowl with ice and cold water.
  4. Drain the hot water from the eggs and immediately transfer them to the ice bath to cool completely, about 10 minutes. This stops the cooking process and helps with peeling.
  5. Peel the cooled hard-boiled eggs. Slice each egg in half lengthwise. Gently scoop the yolks into a medium bowl. Arrange the egg white halves on a serving platter.
  6. Use a fork to mash the egg yolks until they are fine and crumbly.
  7. Add the mayonnaise, mustard, vinegar, salt, pepper, and cayenne pepper (if using) to the mashed yolks.
  8. Mix the filling thoroughly until it is completely smooth and creamy. Taste and adjust seasoning if needed.
  9. Spoon or pipe the yolk mixture back into the hollowed-out egg white halves. For a classic look, use a spoon; for a fancier presentation, use a piping bag fitted with a star tip.
  10. Garnish each deviled egg with a light sprinkle of paprika and a few chopped fresh chives, if desired.
  11. Chill the deviled eggs for at least 30 minutes before serving to allow the flavors to set.

Notes

  • For the creamiest filling, press the mashed yolks through a fine-mesh sieve before mixing in the wet ingredients.
  • If you are making these for a picnic or party, you can prepare the filling up to one day ahead and store it covered in the refrigerator. Fill the egg whites just before serving.
  • To make ‘Million Dollar Deviled Eggs,’ add 4 slices of cooked, crumbled bacon to the yolk mixture before filling the whites.

Nutrition

Find it online: https://cookingzenith.com/deviled-eggs-best-creamy-classic-recipe/