Paula Deen’s Classic Deviled Eggs Recipe

Introduction

Paula Deen’s Classic Deviled Eggs are a timeless appetizer that brings creamy, tangy flavors to your table with minimal effort. Perfect for gatherings or a simple snack, these deviled eggs are both comforting and delightful.

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon white vinegar
• Salt and pepper to taste
• Paprika, for garnish

Instructions

1. Step 1: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 12 minutes.
2. Step 2: Drain the hot water and fill the pan with cold water and ice cubes to cool the eggs. Let stand for 5 minutes.
3. Step 3: Peel the eggs and slice them in half lengthwise. Remove yolks and place in a bowl; set whites aside.
4. Step 4: Mash yolks with a fork. Add mayonnaise, mustard, vinegar, salt, and pepper. Mix until smooth.
5. Step 5: Spoon or pipe the mixture into the egg whites.
6. Step 6: Garnish with a light sprinkle of paprika. Serve chilled.

Tips & Variations

• For a richer flavor, substitute half of the mayonnaise with Greek yogurt.
• Add a small pinch of cayenne pepper for a mild kick.
• Use a piping bag with a star tip to create decorative filling for a prettier presentation.
• Try adding finely chopped fresh herbs like chives or dill to the yolk mixture for extra freshness.

Storage

Store deviled eggs in an airtight container in the refrigerator for up to 2 days. Keep them chilled until ready to serve. If needed, let them come to room temperature for about 10 minutes before eating, but avoid leaving out too long for food safety.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare deviled eggs ahead of time?

Yes, you can prepare deviled eggs up to two days in advance. Store them covered in the refrigerator and garnish with paprika just before serving to keep them fresh.

What’s the best way to peel hard-boiled eggs?

Cooling eggs quickly in ice water after boiling helps separate the shell from the egg white, making peeling easier. Gently tap and roll the egg on a hard surface to crack the shell before peeling.

Paula Deen’s Classic Deviled Eggs Recipe

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Paula Deen’s Classic Deviled Eggs are a timeless appetizer featuring perfectly boiled eggs filled with a creamy, tangy mixture of mayonnaise, mustard, and vinegar, topped with a sprinkle of paprika for a touch of color and flavor. This simple yet delicious recipe is ideal for parties, picnics, or any occasion where a classic southern favorite is desired.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 6 servings 1x
• Category: Appetizer
• Method: Stovetop
• Cuisine: Southern American

Ingredients

Scale 1x2x3x

Eggs

• 6 large eggs

Filling

• 1/4 cup mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon white vinegar
• Salt and pepper to taste

Garnish

• Paprika, for garnish

Instructions

1. Boil the Eggs: Place the eggs in a saucepan and cover them with water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 12 minutes to ensure they are hard-boiled perfectly.
2. Cooling the Eggs: Drain the hot water and fill the pan with cold water and ice cubes to cool the eggs quickly. Let stand for 5 minutes to stop the cooking process and make peeling easier.
3. Peel and Halve: Peel the eggs carefully and slice each one in half lengthwise. Remove the yolks from the whites and place the yolks in a mixing bowl, setting the egg whites aside for filling.
4. Prepare the Filling: Mash the yolks with a fork until crumbly and smooth. Add the mayonnaise, yellow mustard, white vinegar, salt, and pepper. Mix thoroughly until the filling is creamy and well combined.
5. Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg whites evenly, creating neat and attractive mounds.
6. Garnish and Serve: Sprinkle a light dusting of paprika over the filled eggs for color and a slight smoky flavor. Serve chilled for best taste and texture.

Notes

• For easier peeling, use eggs that are a few days old rather than fresh eggs.
• You can add a dash of hot sauce or a pinch of cayenne pepper to the filling for a spicy kick.
• Use a piping bag with a star tip to make the filling look more decorative.
• Store deviled eggs in an airtight container in the refrigerator and consume within 2 days for best freshness.
• To make peeling easier, gently crack the eggs all over and roll them on a hard surface before peeling.

Keywords: deviled eggs, classic deviled eggs, Paula Deen recipe, appetizers, southern recipe, egg appetizer