Paula Deen’s Classic Deviled Eggs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Fill the Egg Whites: Spoon or pipe the yolk mixture back into the hollowed egg whites evenly, creating neat and attractive mounds.
- 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
