Best Creamy Classic Deviled Eggs
Today I am sharing How To Make The BEST CREAMY CLASSIC SOUTHERN DEVILED EGGS! This southern recipe is a crowd pleaser!
Best Creamy Classic Deviled Eggs
What You Will Love About This Classic Creamy Deviled Egg Recipe
Love Eggs? Check out this Creamy Egg Salad Sandwich!
What Do Creamy Southern Deviled Eggs Taste Like?
Oh boy are these delicious! They have a soft and creamy texture with a flavorful tangy savory sweet bite.
What’s In Classic Deviled Eggs
Just a few ingredients
Occasions To Serve Creamy Deviled Eggs
- Easter Brunch
- Picnic
- Potluck
- New Year’s Day
- Christmas
- Spring Brunch
These are a party hit for a Kentucky Derby or a Masters Watch party too!
The Best Method For hard Boiled Eggs
Let’s face it! Martha Stewart is who you turn too for a lesson in The Perfect Hard Boiled Egg. There is truly no need to look elsewhere. Click here for her tutorial. đŸ˜‰
Frequently Asked Deviled Questions
What Is The Secret To Creamy Deviled Eggs?
The secret to smooth and creamy texture is the addition of one simple ingredient. Mayonnaise! Avoid messing around with a low fat version. Use whole mayonnaise. I recommend Duke’s.
A southern woman can tell if you did not use Duke’s Mayonnaise in potato salad and deviled eggs! It’s Got the Twang! It is a “Bless Your Heart” critique if you don’t use Duke’s!
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Can Deviled Eggs Be Made In Advance
Deviled eggs can be prepared and stored in an airtight container in the refrigerator for 3 days in advance. Keep the egg white halves and the filing separate to avoid dried out eggs. Fill before serving.
Why Are Boiled Eggs Rubbery
Boiling eggs too long causes rubbery egg whites and green tinted yolks. Pay attention to exact times using a timer and move the eggs to an ice bath immediately.
How To Make The Best Classic Creamy Deviled Eggs Recipe
Makes 16 Southern Creamy Deviled Eggs
Ingredients
- 8 farm fresh eggs
- 4 tablespoons mayonnaise, (Avoid using fat free mayo. I recommend Duke’s for a true Southern Deviled Egg.)
- 2 tablespoons sweet or dill pickle relish (1 tablespoon of each is delicious.)
- 2 tablespoons yellow mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- paprika (optional)
Tools You’ll Need
Creamy Deviled Egg Instructions
Boil The Eggs
Carefully place the eggs in a pot and cover with one inch of water. Add one tablespoon of vinegar. Bring the water to a rolling boil and boil for exactly 5 minutes. Turn off the heat and let the eggs sit for exactly 15 minutes.
Make Ice Bath
While the eggs are covered. Fill a bowl with ice and cover with cold water. Set aside.
Chill The Eggs
Using a slotted spoon, quickly move the eggs to the ice bath. Let them chill for 5 minutes.
Peel The Eggs
Next, remove one egg at a time from the ice bath. Tap both ends of the egg on the counter turn the egg and roll it gently. Peel the egg under running cold water letting the water help remove the shell. Repeat.
Pat the eggs dry.
Halve and Separate The Eggs
Using a sharp knife, slice the eggs lengthwise. Gently remove the yolks. Add the egg yolks into a mixing bowl. Place the egg white halves on an egg platter and cover with a damp paper towel.
Make The Deviled Egg Filling
Using a hand mixer, beat the boiled egg yolks, mayonnaise, yellow mustard, salt, and black pepper on low speed until the mixture is smooth and creamy. This is where the magic happens.
Fold in the relish.
Fill The Eggs
Spoon or pipe 1 tablespoon of filling into each egg white half. Garnish with paprik and fresh dill if desired.
Serve or Store The Eggs
Serve immediately or store the deviled eggs in an airtight container in the refrigerator for up to 3 days in advance. Keep the egg white halves and the filing separate to avoid dried out eggs. Fill before serving.
Shop Deviled Egg Platters
Best Creamy Classic Deviled Eggs
Ingredients
- 8 farm fresh eggs
- 4 tablespoons mayonnaise (Avoid using fat free mayo. I recommend Duke’s for a true Southern Deviled Egg.)
- 2 tablespoons sweet or dill pickle relish 1 tablespoon of each is delicious.
- 2 tablespoons yellow mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- paprika optional
Instructions
Boil The Eggs
- Carefully place the eggs in a pot and cover with one inch of water. Add one tablespoon of vinegar. Bring the water to a rolling boil and boil for exactly 5 minutes. Turn off the heat and let the eggs sit for exactly 15 minutes.
- Make Ice Bath
- While the eggs are covered. Fill a bowl with ice and cover with cold water. Set aside.
Chill The Eggs
- Using a slotted spoon, quickly move the eggs to the ice bath. Let them chill for 5 minutes.
Peel The Eggs
- Next, remove one egg at a time from the ice bath. Tap both ends of the egg on the counter turn the egg and roll it gently. Peel the egg under running cold water letting the water help remove the shell. Repeat.
- Pat the eggs dry.
- Halve and Separate The Eggs
- Using a sharp knife, slice the eggs lengthwise. Gently remove the yolks. Add the egg yolks into a mixing bowl. Place the egg white halves on an egg platter and cover with a damp paper towel.
Make The Deviled Egg Filling
- Using a hand mixer, beat the boiled egg yolks, mayonnaise, yellow mustard, salt, and black pepper on low speed until the mixture is smooth and creamy. This is where the magic happens.
- Fold in the relish.
Fill The Eggs
- Spoon or pipe 1 tablespoon of filling into each egg white half. Garnish with paprik and fresh dill if desired.
Serve or Store The Eggs
- Serve immediately or store the deviled eggs in an airtight container in the refrigerator for up to 3 days in advance. Keep the egg white halves and the filing separate to avoid dried out eggs. Fill before serving.
Notes
Nutrition
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