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Best Southern Deviled Eggs Recipe

Make U Eat
A classic delicacy in the Southern US that goes great as a side dish or as an appetizer, in this post, I will sharing the recipe I developed for Deviled Eggs.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Servings 12 Deviled Eggs
Calories 48 kcal

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.
    • For the best result, place egg yolks in food processor and pulse 5-7 times in 1 second increments, to ensure a smooth / lump-free consistency. Smashing manually with a fork is also acceptable.
  • 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.
    • For the best results, transfer filling to dessert pipe or piping bag in order to fill egg whites. Using a fork or spoon to fill egg whites with egg yolk filling is also acceptable.
  • Sprinkle with Ground Paprika for garnish before serving.

Video

Notes

***Recipe was tested using an electric stove top. Exact cook times may vary if using a gas or induction stove top. 
Disclaimer
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