Description
Classic Southern Deviled Eggs featuring creamy mayonnaise, tangy Dijon mustard, and a hint of smoky paprika. Perfect for gatherings and easy to prepare in just 20 minutes.
Ingredients
Eggs
- 1 dozen large eggs
Filling
- ¼ cup mayonnaise
- 2 tsp Dijon mustard
- ¼ tsp salt, or to taste
- ¼ tsp hot sauce, or to taste
- Smoked paprika, for garnish
Instructions
- Hard Boil Eggs: Place eggs in a large saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, cover the pan and remove it from heat. Let the eggs sit in the hot water for 10 minutes, then drain and transfer to ice water to cool. Peel shells off completely once cooled.
- Prep Egg Yolks: Slice each egg in half lengthwise. Carefully remove the yolks and place them in a separate bowl.
- Make Filling: Mash the yolks with a fork until crumbly. Add mayonnaise, Dijon mustard, salt, and hot sauce. Stir the mixture thoroughly until smooth and creamy.
- Fill Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg white halves evenly.
- Garnish and Store: Sprinkle the deviled eggs with smoked paprika for a classic smoky finish. Cover and refrigerate until ready to serve.
Notes
- Ensure eggs are fully cooled before peeling to make removal easier.
- Adjust the salt and hot sauce based on your taste preference.
- For a fancier presentation, use a piping bag with a decorative tip for filling the eggs.
- Deviled eggs can be stored in the refrigerator for up to 2 days.
