This super easy Classic Southern Deviled Eggs without mustard will become your favorite potluck recipe. Make just two eggs for a single serving , a single 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 by adding Dijon mustard to the egg mixture, or try mixing in a few herbs or spices.
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
- 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 a smoke 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
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. 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.
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.
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.
Another great appetizer for a small gathering is super simple Baked Camembert
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.
Whats the easiest way to peel a hard boiled egg?
Interested in How to Cook Eggs 101?
Classic Southern Deviled Eggs
A classic and incredibly edible deviled egg recipe!
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 Information:
Yield:
6Serving Size:
2 pecesAmount Per Serving: Calories: 119Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 189mgSodium: 137mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
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