This super easy Classic Southern Deviled Eggs without mustard will become your favorite potluck recipe. Make just two eggs for a single serving, a small batch for at-home snacks for the family, or a double batch for an office potluck. Below is a classic simple recipe, you can easily mix up with just a few ingredients. If you have a extra eggs, try making this simple egg salad recipe for one person or for this wonderful mediterranean quiche.
Recipe Ingredients
- Eggs – I use a free-range egg, but you can use whichever egg you normally purchase.
- Mayonnaise – if you prefer a no-mayo version of deviled eggs, substitute sour cream for the mayonnaise.
- Apple Cider Vinegar – You can also substitute a sweet pickle relish.
- Salt – Kosher or Table salt is fine.
- Paprika – Use smoked paprika for a little smoky flavor.
Prefer something a little different? Try adding avocado and sprinkling it with just a bit of Worcestershire sauce.
Recipe Instructions
Step One: Place eggs in a single layer in a medium saucepan and cover with water so they are entirely underwater. Bring water to boil and continue cooking for 1-2 minutes, then cover the saucepan and remove it from heat. Let sit for 15 minutes to let the eggs fully cook.
Step Two: When cooked, while the eggs are still in the water, tap with a spoon to lightly crack the shells. Run cold water over the eggs and peel.
Step Three: Rinse the peeled eggs with cool water to remove any shell pieces sticking to the egg white and pat dry. Use a teaspoon to carefully remove the cooked yolk into a medium bowl.
Step Four: Mash the cooked yolks into a fine crumble with a fork or spoon. Add the mayonnaise, vinegar, salt, and ½ teaspoon of paprika and mix until you have a creamy texture.
Step Five: Use a scoop to measure out the filling for each egg.
Step Six: Slice the eggs in half lengthwise. Place the egg whites on a serving platter and spoon or scoop the yolk mixture into the egg whites. Sprinkle with remaining paprika and serve.
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What to serve with deviled eggs
In addition to being a great party appetizer, Southern deviled eggs are great served as a side dish with soups and salads.
What can I substitute for apple cider vinegar in the deviled eggs recipe?
There are several great substitutions. Lemon juice or white/red wine vinegar all work well
How to thicken deviled egg filling?
If you went a little overboard on the liquid and now the egg mixture is a little thin, just boil up and couple more eggs and add the yolks to the mixture.
How long will hard-boiled eggs last in the refrigerator?
For best quality, hard-boiled and unpeeled eggs will last about 4-5 days in the refrigerator, while unpeeled eggs will last 2-3 days.
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Classic Southern Deviled Eggs
Ingredients
Recipe Directions
- Place eggs in a single layer in a medium saucepan and cover with water so the eggs are entirely underwater. Bring water to boil and continue cooking for 1-2 minutes, then cover the saucepan and remove from heat. Let sit for 15 minutes to let the eggs fully cook.
- When cooked, while the eggs are still in the water, tap with a spoon to lightly crack the shells. Run cold water over the eggs and peel.
- Rinse the peeled eggs with cool water to remove any shell pieces sticking the egg white and pat dry.
- Slice the eggs in half lengthwise. Use a teaspoon to carefully remove the cooked yolk into a medium bowl.
- Use a fork to mash the cooked yolks into a fine crumble.
- Add the mayonnaise, vinegar, salt, ½ teaspoon of paprika and mix until you have a creamy texture.
- Place the egg whites on a serving platter and spoon the yolk mixture into the egg whites.
- Sprinkle with remaining paprika and serve.
Love this recipe, just like my Mom made! the simple recipes are the best.