Classic Deviled Eggs
Creamy, tangy deviled eggs with a hint of mustard — a Southern party staple.
Recipe by the SouthernComfy Editorial Team
Developed and reviewed by our editorial team.
Prep Time
20m
Cook Time
0m
Servings
24
Difficulty
Easy
Estimated Nutrition
Per serving · estimated
Calories
70
Protein
4 g
Carbs
1 g
Fat
6 g
Share This Recipe
Ingredients
Shop the tools- 12 hard-boiled eggs
- 1/2 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika for garnish
- Fresh chives for garnish
Instructions
Peel eggs and slice in half lengthwise.
Remove yolks and place in a bowl.
Mash yolks with a fork.
Mix in mayonnaise, mustard, vinegar, salt, and pepper until smooth.
Spoon or pipe filling into egg white halves.
Sprinkle with paprika and garnish with chives.
Refrigerate until ready to serve.
Chef's Comfy Tip
For easy-to-peel eggs, use eggs that are at least a week old and add a teaspoon of baking soda to the boiling water.
Affiliate Disclosure: As an Amazon Associate, SouthernComfy.com earns from qualifying purchases.
Never Miss a Recipe!
Get Southern comfort food recipes delivered to your inbox weekly. Plus practical cooking tips and recipe guides!
Southern Cookbooks Worth Owning
Expand your Southern cooking repertoire
The Lee Bros. Southern Cookbook
by Matt Lee & Ted Lee
Stories and recipes for Southerners and would-be Southerners
Find on Books-A-MillionSouthern Living Annual Recipes
by Southern Living
A year-round collection of Southern recipes
Find on Books-A-MillionThe Gift of Southern Cooking
by Edna Lewis & Scott Peacock
Traditional recipes with stories and techniques
Find on Books-A-MillionJubilee: Recipes from Two Centuries
by Toni Tipton-Martin
Celebrating the life of African American cooks
Find on Books-A-MillionThis post contains affiliate links. We may earn a commission if you purchase through these links.
Comments (0)
Please sign in to leave a comment