The best word I would use to describe Deviled Eggs is “enigma.” They are very much acquired taste, as people either love them or hate them. In some regions, specifically the Southern US, you will find they’re often served as appetizers or sides at BBQs, picnics, potlucks, holiday functions and even for family dinners. Me personally, I happen to be a big fan of them. Not to mention, there are so many different ways in which you can make deviled eggs. As you can imagine, I have my own way of making them as well, and it’s a way I think you will love. In this post, I will be sharing the recipe I developed for Southern Deviled Eggs.
Key Ingredients for Deviled Eggs
This recipe for southern Deviled Eggs is made using some of your standard ingredients: Mayo, Eggs, Mustard, Salt and Pepper. That said, what makes this recipe stand out from the rest is the use of Apple Cider Vinegar, Tarragon and Greek Yogurt.
- Apple Cider Vinegar: Vinegar is a standard ingredient in Deviled Eggs, and this recipe is no exception to that. The most common type of vinegar that’s used in other recipes is white distilled vinegar. The main issue with white distilled vinegar is that its flavor is quite intense, thus overpowering all of the other ingredients in a dish. To address that, I tested this recipe with Apple Cider Vinegar as a substitution. Aside from providing a subtle fruity undertone, it still gives the salad its signature tang, but in a milder fashion as it tends to integrate much better into the dish and compliment the other ingredients without that strong vinegar-y taste you get with white vinegar.
- Tarragon: This is a somewhat unusual ingredient, but it is one that I find really elevates this potato salad recipe in a number of different ways. Also known as a leafy and tender perennial plant, Tarragon is a type of herb that is most commonly used in dishes and sauces of the French cuisine (such as Bearnaise sauce). That said, what I love about it is that it really helps to cut down on the sharpness of the Vinegar and Mustard in the salad. It gives the Deviled a somewhat sweet but licorice-like undertone that makes the dish feel and taste lighter than it would if it were excluded. You could even say it is my secret ingredient!
- Greek Yogurt: You will find that most Deviled Eggs recipes call for using all Mayonnaise, and this recipe does (in part) as well. That said, the biggest issue with Mayonnaise is while it’s very tasty and critical ingredients for any Deviled Eggs recipe, too much of it can become overbearing because of how rich mayo tends to be. To address this, I tested this recipe with the addition of Greek Yogurt to compliment the Mayonnaise. Doing this, I discovered it not only makes for a more creamy salad, but it really mellows out the mayo’s richness. In addition, the protein in Greek Yogurt makes for more stable filling that holds up well without weeping, compared to most Deviled Eggs recipes.
And that’s all there is to it! While Deviled Eggs is typically served as a side dish, it is just as good by itself as a snack or even an entree for lunch/dinner. By the time you finish reading this post, you will also be a pro at making this dish yourself and you’ll have your family & friends begging to make these all the time!
Tips for Making this Recipe
Do not overcook eggs. This is perhaps the most important tip of them all. It’s also the easiest mistake that cooks, even the moist experienced ones, tend to make. It’s often because the eggs are boiled for too long and/or at too high heat, as well as when you shock the temperature of the egg (such as when you place cold eggs straight out of the refrigerator in briskly boiling water instead of gradually bringing them up to temp). Aside from the outer shell of th egg cracking,it can create a grey ring inside he crevice of the egg white that (while safe to eat) is unpleasant to look at if you’re wanting to impress guests.
Salt the egg whites. This is very much an optional step, and most recipes do not call for it. The reason why is Deviled Eggs are considered “finger food,” as in people tend to eat the entire thing in one bite (thus, they never really notice the stark contrast in profile between the egg whites and egg yolk filing). However, if you’re someone who prefers having balanced flavor contrast with your Deviled Eggs and also takes their time with eating them in multiple bites, it is not a bad idea to lightly salt the egg whites and not just the filling they hold. The reason for this is because to some, the filling might taste over-seasoned in contrast.
Use older eggs for easier peeling. While this is not a required tip, it is highly recommended. There are a couple reasons why older eggs (at least 7 to 14 days old) are superior over eggs that are fresh or have been recently purchased for peeling when making Deviled Eggs. For one, they tend to absorb more air as well as lose carbon dioxide, which helps to loosen the inner membrane of the shell. In addition, over time, eggs have a tendency to lose moisture. As eggs lose moisture, they also tend to shrink slightly. When this happens, a larger pocket of air forms inside of the egg shell which helps it to separate more easily from the egg white.
Cook extra eggs for protection. Everyone has their own method for cooking the eggs, myself included. I happen to believe my method is failproof compared to the rest of them, and you’re welcome to see the video embedded below for visual proof. That being said, there is always a non-zero risk of the eggs cracking or sticking to each other as they cook. This can also happen as you’re attempting to peel the shells off the egg whites, which isn’t necessarily fatal, but can make for Deviled Eggs that are not as visually appealing.. To account for this, you can always cook a few extra eggs. Worst case, you can simply use them for egg salad or an extra snack.
Frequently Asked Questions
Can I substitute the Mayonnaise for Miracle Whip?
The answer to this question gets tricky.
You *COULD* replace the mayo with Miracle Whip, but with a couple of important caveats. While there are many similarities to both of them and they are often used interchangeably in many dishes, their composition is not entirely equal. For starters, Miracle Whip tends to contain both sugar and water, both of which can change the overall flavor profile of the Deviled Eggs. In addition, Miracle Whip tend to have a lower fat content than Mayonnaise as it contains less oil.
All of that said, the short and sweet answer I can give you is I don’t recommend it. For a more detailed answer, see above.
Can I add Diced Onions or Celery to this recipe?
I’m personally not a fan of having these extra ingredients in my Deviled Eggs (personal preference), which is why I officially excluded them from my recipe. It’s mainly because I dislike the texture they give the salad. That being said, if you prefer having these items in your Deviled Eggs, you can certainly add them while combining the ingredients. If you do add diced onions, I would just advise omitting the onion powder from the recipe (so that the onion flavor isn’t overpowering). Also, be mindful that he raw vegetables will increase the moisture content when can lead to weeping of the filling, so add it sparingly.
Can I substitute the Apple Cider Vinegar for White Distilled Vinegar?
Absolutely, as a 1:1 conversion in fact! Just be aware, if you do decide to go forward with this substitution for the Deviled Eggs, you will not only be losing the fruity flair that the Apple Cider Vinegar gives the Deviled Eggs, but the White Distilled Vinegar will also give the Deviled Eggs a sharper taste.
Can you freeze the Deviled Eggs? And if so, for how long?
When it comes to Deviled Eggs, absolutely not, for a multitude of reasons. The mayo contains oil which will tend to separate during the freeze-thaw cycle, water will be drawn out of the fat & protein structure in the yolks (thus giving way to an extremely grainy texture for the filling), and the egg whites will release water when frozen which will turn then rubber.
How long can you store the Deviled Eggs in the refrigerator?
This question has a multi-faceted answer. For the same reasons you can’t freeze them, Deviled Eggs once assembled only have a shelf-life long of 2 to 3 days assuming they’re sealed airtight. That being said, if you choose to prep the Deviled Eggs ahead of time, you can bag the filling as well as peel the egg whites and store them separately in in sealed/airtight packaging, which will allow you another 2 to 3 days of storage on top of the post-assembly storage time allowed. I would advise, however, that you dispose of the Deviled Eggs once these storage times have lapsed, as they may longer be edible.
Try These Other Sides
-
Best Homemade Baked Beans (NO Canned Beans)
-
Best Cornbread (Southern-Style)
-
Best Southern Potato Salad Recipe
-
Best Baked Mac and Cheese
-
Best Candied Yams
Best Southern Deviled Eggs Recipe
Equipment
- 1 3qt Saucepan
- 1 Cooking Spoon
- 1 Set of Tongs
- 1 3qt Mixing Bowl
- 1 Knife
- 1 Large Boil (for chilling/resting hard-boiled eggs)
- 1 Dessert Pipe *OR* Icing Bag w/ Tip (optional)
- 1 Mini Food Processor (optional)
- Butcher Block *OR* Cutting Mat
- Measuring Cups/Spoons
Ingredients
- 6 Extra Large Eggs
- 2 Cups Cold Water (for boiling eggs)
- 1 TSP White Distilled Vinegar (for boiling eggs)
- 6 Cups Cold Water (for chilling/resting hard-boiled eggs)
- 1.5 TBSP Mayonnaise
- 1.5 TBSP Greek Yogurt
- 1.5 TBSP Sweet Relish
- 1 TSP Yellow Mustard
- 1 TSP Apple Cider Vinegar
- 1/4 TSP Garlic Powder
- 1/4 TSP Onion Powder
- 1/8 TSP Iodized Salt
- 1/8 TSP Ground Black Pepper
- 1/8 TSP Dried Tarragon
- 1/8 TSP Dried Chives
- 1/8 TSP Dried Parsley
- Ground Paprika (for garnish)
Instructions
- Add 2 cups of water and 1 TSP of white distilled vinegar to 3qt saucepan with eggs and warm on medium to medium-high heat until boiling.
- Once boiling, cover saucepan and continue cooking eggs on medium to medium-high heat for 9-12 minutes***
- Using tongs, remove eggs from pot and place in cold water for at least 15 minutes
- Slowly and gently peel boiled eggs to avoid damaging the egg whites (as the inner membrane of the shells may be tightly bond to eggs) and slice them in halves.
- Separate egg yolks from egg whites and smash egg yolks until it achieves a coarse consistency.
- To make filling, add core ingredients (mayo, greek yogurt, apple cider vinegar, sweet relish, mustard) to large mixing bowl with smashed egg yolks and mix until well combined.
- Add spices/herbs (excluding paprika) to mixing bowl and fold together with filling until well combined.
- Place filling inside crevices of egg whites until used up, or all egg whites have been filled.
- Sprinkle with Ground Paprika for garnish before serving.
Video
Notes