Look no further, this right here is all you need to make for your Easter Sunday potluck! I know there are many deviled eggs recipes that claim to be the best… but this right here is it. This southern deviled eggs recipe really is THE BEST.
Take it from someone who at one point wanted nothing to do with deviled eggs. I used to despise them, only reluctantly making them because my husband liked them. But with how much he loved them, I wanted to love them too! So, I set out to perfect a recipe that we would BOTH love!
the BEST Southern Deviled Eggs
This deviled eggs recipe is simple, delicious and just a little edgy! It has a kick, which is one of the things that makes it “southern”. Along with this, it has perfect ratio of filling ingredients so as not to overwhelm your taste buds with too much of one thing!
Step One: Hard Boil the Eggs
But first, we need to boil those babies! You can hard boil the eggs however you’d like for this recipe, but here is my go to method!
Easy and Perfect Hard Boiled Eggs
- Place 10-12 eggs into a saucepan of water, fully covered, along with about a teaspoon of salt.
- Over high heat, bring the water/eggs to a strong rolling boil and let sit like this for about one minute.
- Turn off heat (but leave on the burner) and cover the pot.
- Set your timer for 10 minutes and allow your eggs to sit there in the water.
- After 10 minutes, drain the water and rinse with cold water until eggs are no longer too hot to handle. Peel and enjoy!
If you boil your eggs with this method, they will be easy to peel and will be perfectly useful in your deviled eggs recipe!
What’s in the Southern Deviled Eggs Filling?
The best part of the recipe – the southern style deviled eggs filling! This filling is a combination of flavors that so perfectly compliments the chilled hard boiled egg whites! Here’s what’s in it:
- Egg yolks (cooked)
- Light Mayo
- Pickle Juice
- Lemon Juice
- Splash of Jalapeno
- Garlic
- Horseradish
- Salt/pepper
- Paprika & Chives (garnish)
Use a hand mixer to blend these ingredients together and you’ve got the perfect filling for your halved egg whites!
Filling the Egg Halves
You don’t need fancy kitchen tools to make your deviled eggs look straight out of a cook book! All you need is a sandwich bag and some scissors. Once you’ve blended your filling, spoon it into the sandwich bag and seal. Cut about a quarter centimeter off the tip of the baggie. This makes a hole roughly the size of an oat. Then, squeeze the filling beautifully into each of the egg white “cups”!
Now for the Garnish…
Once you’ve flawlessly filled each of the egg white halves with your filling you can sprinkle with paprika and chives for a perfect cherry on top! Take it a step further and sprinkle some bacon bits over the eggs for an added southern comfort!
More Dishes to Bring to your Gathering!
Alright, you’ve waited long enough! Find my simple and delicious recipe below : The BEST southern deviled eggs! And if you’re looking for more yummy holiday recipes perfect for any gathering, check out my skillet cookie cake, my fresh zesty cilantro corn dip, and my healthy 4 ingredient peanut butter cups! As always, don’t forget to tag me on instagram (@kelsiebrownblog) if you try out of my recipes – I’d love to see your masterpiece!
The BEST Southern Deviled Eggs
Southern Deviled Eggs
Equipment
- Electric Hand Mixer
Ingredients
- 10-12 Large Eggs hard boiled
- 1/2 C Light Mayo
- 2 T Mustard dijon or yellow
- 1 T Pickle juice
- 2 tsp Horseradish
- 1 tsp Lemon juice
- 1/2 tsp minced garlic or 1/4 tsp garlic powder
- to taste salt and cracked black pepper
- 1 tsp jalapeno juice *optional
- 1/4 tsp cayenne pepper *optional heat
- garnish paprika, chives, bacon bits
Instructions
- Hard boil your eggs with your preferred method (See my step by step simple method in the "recipe notes" below) and peel.
- Halve your hard boiled eggs and drop the cooked egg yolks into a mixing bowl. Place the empty egg white halves on a serving dish.
- Add mayo, mustard, pickle and lemon juice, horseradish, minced garlic, salt/pepper, and optional jalapeno juice + cayenne pepper (for spicy kick) into the mixing bowl with the egg yolks.
- Blend together with an electric hand mixer until smooth. Taste test and adjust accordingly - if mustard is too strong, add more mayo (I usually add about 1-2 T more). Add more seasoning to taste (salt/pepper/paprika)
- Spoon filling into a sandwich bag and cut a small hole in the corner by chopping off one of the edges of the bag. Squeeze the filling into each of the egg white halves.
- Sprinkle with chopped jalapeno or chives, paprika, and bacon bits. Store in the fridge or serve immediately! Enjoy!
Notes
Perfect Hard Boiled Eggs:
Place eggs into a saucepan of water, fully covered, along with about a teaspoon of salt. (Add 2 extra eggs than what you need to account for error in peeling)
Over high heat, bring the water/eggs to a strong rolling boil and let sit like this for about one minute.
Turn off heat (but leave on the burner) and cover the pot.
Set your timer for 10 minutes and allow your eggs to sit there in the water.
After 10 minutes, drain the water and rinse with cold water until eggs are no longer too hot to handle.
Nutrition
Hoppy Easter, Friends!
With Love,
Kelsie
