Paula Deen’s Classic Deviled Eggs
Follow this straightforward recipe for creamy, Southern-style deviled eggs, a potluck favorite.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 24 halves 1x
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 dozen large eggs
- 1/2 cup mayonnaise
- 2 tablespoons yellow mustard
- 1 tablespoon sweet pickle relish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish
Instructions
- Place eggs in a large saucepan and cover with cold water. Bring water to a boil over high heat.
- Once boiling, remove the pan from the heat, cover it, and let the eggs stand for 12 minutes.
- Immediately transfer the eggs to an ice bath to cool completely.
- Peel the cooled eggs and slice them in half lengthwise. Gently scoop the yolks into a medium bowl.
- Mash the yolks with a fork until they are fine crumbs.
- Add the mayonnaise, mustard, sweet pickle relish, salt, and pepper to the yolks. Mix until the filling is smooth and creamy.
- Spoon or pipe the yolk mixture back into the hollows of the egg whites.
- Sprinkle the tops of the deviled eggs with paprika before serving.
Notes
- For the smoothest filling, press the mashed yolks through a fine-mesh sieve before mixing in the other ingredients.
- If you need to make these ahead, cover the filled eggs loosely with plastic wrap and refrigerate for up to 24 hours. Add the paprika just before serving.
Nutrition
- Serving Size: 2 halves
- Calories: 90
- Sugar: 1
- Sodium: 110
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 2
- Cholesterol: 75
Find it online: https://miameal.com/paula-deen-deviled-eggs-recipe/