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
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
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.
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: 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.
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.
There are several great substitutions. Lemon juice or white/red wine vinegar all work well.
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.
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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Classic Southern Deviled Eggs
Ingredients
- 6 eggs
- 3 tablespoons mayonnaise
- 1/4 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.
