Our Best Deviled Eggs

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Your hunt for the perfect Southern deviled eggs is finally over.

Hands On Time:
15 mins
Total Time:
15 mins
Servings:
12

A good deviled egg recipe is every Southern hostess's secret weapon. When she's attending a potluck and isn't quite sure what to bring—it's deviled eggs. When the pastor is coming for dinner and an appetizer is required—it's deviled eggs. And, when Easter rolls around, of course, deviled eggs are certainly in order.

Perfecting the art of the deviled egg, though, that can be a battle. The filling shouldn't be runny or too dry, and don't you dare overcook those eggs or else you'll be blessed with a not-so-gorgeous green ring around the yolk. How very unappetizing.

Give our Best Deviled Eggs recipe a try, and your hunt for the perfect Southern deviled eggs will finally be over. Our recipe breaks down how to make deviled eggs for a crowd (it serves 12!), with a no-fail process for the prettiest and most delicious eggs you'll ever see. Just don't forget to use your deviled egg plate—we wouldn't want these little beauties rolling all over a flat platter, now would we?

Our Best Deviled Eggs

Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster

Ingredients

  • 12 hard-cooked eggs

  • 1/2 cup mayonnaise

  • 3 tablespoons sweet pickle relish

  • 2 teaspoons yellow mustard

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1/4 teaspoon paprika

Directions

  1. Cut eggs in half lengthwise; carefully remove yolks, and place in a bowl, reserving whites.

    slicing hard boiled eggs in half

    Stacy K. Allen, Food Stylist: Torrie Cox, Prop Stylist: Shell Royster

    Mash yolks with a fork. Stir in mayonnaise and next 4 ingredients.

    Filling for deviled eggs

    Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster

    Spoon into egg whites. Sprinkle with paprika. Cover and chill.

    deviled eggs on a cutting board with paprika sprinkled over top

    Stacy K. Allen, Food Stylist: Torie Cox, Prop Stylist: Shell Royster

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