Southern Deviled Eggs
Southern deviled eggs are a creamy, tangy, and slightly sweet appetizer, perfect for potlucks, picnics, and holiday gatherings. With real mayonnaise, mustard, a splash of vinegar, and a hint of sugar, this classic Southern recipe is always a crowd-pleaser.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- 1 teaspoon granulated sugar
- Salt to taste
- Black pepper to taste
- Paprika for garnish
Instructions
- Place the eggs in a medium saucepan. Cover with cold water about an inch over the eggs.
- Bring to a boil over medium-high heat. Once boiling, remove from heat and cover the pan. Let sit for 10 to 12 minutes.
- Transfer the eggs to a bowl of ice water and let cool for at least 5 minutes for easy peeling.
- Peel the eggs and slice each one in half lengthwise. Gently remove the yolks and place them in a mixing bowl. Set the whites aside on a platter.
- Mash the yolks with a fork or potato masher until finely crumbled.
- Add mayonnaise, mustard, vinegar, sugar, salt, and pepper to the mashed yolks. Mix until smooth and creamy. Adjust seasoning to taste.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika for a traditional Southern finish.
- Chill for at least 30 minutes before serving for best flavor.
Nutrition
Calories: 90kcalCarbohydrates: 1gProtein: 4gFat: 8gSodium: 110mgSugar: 1g
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