Southern Deviled Eggs
The BEST deviled eggs with a kick! These southern deviled eggs are delicious, creamy, and just a bit edgy! They're sure to be a hit with everyone at your Easter Brunch!
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
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.
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
Calories: 80kcalCarbohydrates: 2gProtein: 5gFat: 6gSaturated Fat: 1gTrans Fat: 1gCholesterol: 133mgSodium: 194mgPotassium: 60mgFiber: 1gSugar: 1gVitamin A: 221IUVitamin C: 1mgCalcium: 23mgIron: 1mg
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