Paula Deen’s deviled eggs bring a warm, classic touch to any table. They taste rich, creamy, and just a little sweet from the relish. These eggs work great for picnics, potlucks, and family dinners, and they come together fast. If you like easy recipes that feel like home, you might also enjoy this list of 25 recipes that never go out of style.
Why You’ll Love This Recipe
You will love this recipe because it tastes like a Southern kitchen. The mayo and mustard make the filling smooth and tangy. The pickle relish adds a gentle sweet crunch. You can make a big batch fast, and people of all ages enjoy them. They also pair well with warm bowls of contest-winning soups for a full, cozy meal.
How to Make Paula Deen Deviled Eggs Recipe
Follow these steps and you will have perfect deviled eggs every time. This recipe keeps the taste simple and true to Paula Deen’s classic style. If you plan a full menu, these eggs go well with oven-baked mains like baked stuffed shells.
Ingredients:
6 large eggs, 3 tablespoons mayonnaise, 1 teaspoon yellow mustard, 1 teaspoon sweet pickle relish, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon paprika (for topping), 1 teaspoon white vinegar
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Directions:
- Boil the Eggs: Place eggs in a single layer in a pot. Cover with cold water by an inch. Bring to a boil over medium-high heat. Once the water boils, cover the pot and remove it from heat. Let sit 9 to 12 minutes.
- Cool the Eggs: Drain the hot water and move eggs to a bowl of ice water. Let them cool for at least 5 minutes.
- Peel the Eggs: Tap each egg gently and roll to crack the shell. Peel under cool running water to help remove the shell.
- Cut the Eggs: Slice each egg lengthwise. Lift out the yolks and place them in a small bowl. Set the whites on a plate.
- Make the Filling: Mash the yolks with a fork. Add mayonnaise, mustard, sweet pickle relish, white vinegar, salt, and pepper. Mix until smooth and creamy.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into each egg white half.
- Garnish and Serve: Sprinkle paprika over the filled eggs for color. Serve chilled or at room temperature.
How to Serve Paula Deen Deviled Eggs Recipe
Serve these eggs chilled on a large platter. Add a few sprigs of parsley or dill for a fresh look. They fit well on a buffet next to salads, bread, and light mains. For a sweet finish, try serving them with an easy dessert like an angel food berry trifle.
How to Store Paula Deen Deviled Eggs Recipe
Place the filled eggs in an airtight container. Keep them in the fridge. Eat them within 2 days for the best taste and safety. If you need to keep the whites and filling separate, store peeled egg whites in one container and the yolk mix in another for up to 2 days.
Tips for the Best Paula Deen Deviled Eggs Recipe
- Use eggs that are at least a few days old to make peeling easier.
- Cool eggs fully in ice water to stop cooking and make peeling clean.
- Use a piping bag or a zip bag with a corner cut off for neat filling.
- Taste the filling and adjust salt or mustard before filling.
- For a heartier plate, serve eggs with a slow-braised main like this beef shank recipe.
Variations
- Bacon Deviled Eggs: Mix in crispy bacon bits.
- Spicy Deviled Eggs: Add a dash of hot sauce or a pinch of cayenne.
- Herb Deviled Eggs: Fold in chopped chives, dill, or parsley.
- Pickle-Free: Omit relish and add a touch of sweet paprika to keep the flavor mild.
Frequently Asked Questions
Q: How do you hard boil eggs so they peel easily?
A: Start with older eggs if you can. Cook them until firm, then chill them immediately in ice water. Peel under running water to help lift the shell.
Q: Can I make deviled eggs ahead of time?
A: Yes. You can boil and peel the eggs a day ahead. Store whites and filling separately. Fill the eggs a few hours before serving for best texture.
Q: How long do deviled eggs last in the fridge?
A: Filled deviled eggs last up to 2 days in the fridge in an airtight container. Discard them after 2 days for safety.
Q: Can I freeze deviled eggs?
A: No. Freezing changes the texture of the yolk and the mayo mix, so do not freeze filled deviled eggs.
Q: Can I use Greek yogurt instead of mayo?
A: Yes. Use plain Greek yogurt for a lighter fill, but the taste will change and become tangier.
Conclusion
If you want to see Paula Deen’s original take on this dish, you can read her full version on her site at Paula Deen’s traditional Southern deviled eggs recipe.
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Paula Deen’s Deviled Eggs
- Total Time: 27
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Classic Southern-style deviled eggs with a rich, creamy filling and a hint of sweetness from pickle relish.
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon sweet pickle relish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika (for topping)
- 1 teaspoon white vinegar
Instructions
- Boil the eggs: Place eggs in a single layer in a pot. Cover with cold water by an inch. Bring to a boil over medium-high heat. Once the water boils, cover the pot and remove it from heat. Let sit 9 to 12 minutes.
- Cool the eggs: Drain the hot water and move eggs to a bowl of ice water. Let them cool for at least 5 minutes.
- Peel the eggs: Tap each egg gently and roll to crack the shell. Peel under cool running water to help remove the shell.
- Cut the eggs: Slice each egg lengthwise. Lift out the yolks and place them in a small bowl. Set the whites on a plate.
- Make the filling: Mash the yolks with a fork. Add mayonnaise, mustard, sweet pickle relish, white vinegar, salt, and pepper. Mix until smooth and creamy.
- Fill the egg whites: Spoon or pipe the yolk mixture back into each egg white half.
- Garnish and serve: Sprinkle paprika over the filled eggs for color. Serve chilled or at room temperature.
Notes
Use older eggs for easier peeling and chill eggs fully in ice water. Adjust seasoning to taste.
- Prep Time: 15
- Cook Time: 12
- Category: Appetizer
- Method: Boiling
- Cuisine: Southern
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 1g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg
