Mom’s Classic Southern Deviled Eggs
Delightful deviled eggs with a creamy, tangy filling, perfect for any gathering.
Ingrédients
Eggs and Base
- 6 large large eggs Hard-boil the eggs.
- 3 tablespoons mayonnaise Use high-quality mayo for creaminess.
- 1 teaspoon mustard (yellow or Dijon) Adjust according to taste.
- 1 teaspoon vinegar Enhances flavor.
- to taste salt Season the mixture.
- to taste pepper Season the mixture.
Garnishes
- paprika For garnish.
- chives or dill Optional, for garnish.
Instructions
Preparation
- Gather all ingredients and hard-boil the eggs.
Cook the Eggs
- Place eggs in a pot, cover with cold water, and bring to a boil. Once boiling, cover and remove from heat. Let sit for 9-12 minutes.
- Transfer eggs to an ice water bath to cool for easier peeling.
Peeling and Making Filling
- Once cooled, peel the eggs under running water if necessary.
- Cut eggs in half lengthwise and extract yolks into a mixing bowl.
- Mash yolks with a fork until smooth.
- Add mayonnaise, mustard, vinegar, salt, and pepper to the yolks; mix until well combined.
Filling and Garnishing
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with paprika and optionally with chopped chives or dill.
Serving
- Chill deviled eggs in the refrigerator for about 30 minutes before serving.
- Serve cold.
Notes
Store in an airtight container in the fridge for 3-4 days. Freezing is not recommended.