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Easy Southern Deviled Eggs Without Mustard

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.

Another great appetizer for a small gathering is super simple Baked Camembert

Deviled eggs on plate.

This deviled eggs recipe is a real crowd pleaser and so simple to make, perfect for those back-to-the-office potlucks.

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 in avocado and sprinkling with just a bit of Worcestershire sauce.

Quantities are available in the recipe card below.

Recipe Instructions

Eggs boijing in small saucepan.

Step One: 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.

Hard boiled eggs partially peeled.

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.  

Hard boiled eggs cut in half.

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.

Egg yolks and mayo in bowl.

Step Four: Use a fork or spoon to mash the cooked yolks into a fine crumble. Add the mayonnaise, vinegar, salt, and ½ teaspoon of paprika and mix until you have a creamy texture.

Filling for deviled eggs in bowl.

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 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.

More Ways To Use Eggs

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Deviled eggs on plate.

Classic Southern Deviled Eggs

A classic and incredibly edible deviled egg recipe!
4.86 from 7 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 119kcal
Author:Sydney Dawes

Ingredients

  • 6 eggs
  • 3 tablespoons mayonnaise
  • ¼ teaspoon apple cider vinegar
  • pinch of salt
  • 1 teaspoon paprika

Instructions

  • 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.

Notes

if increasing the number of eggs use 1 tablespoon of mayonnaise for every two eggs.

Nutrition

Serving: 2peces | Calories: 119kcal | Carbohydrates: 1g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 189mg | Sodium: 137mg
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