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How to make quick and easy Easter themed Deviled Eggs? Looking for a recipe to get your guests in the Easter holiday spirit?
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Make this delicious southern deviled egg recipe as an appetizer for your next meal! This easy-to-follow recipe features a fun, flavorful filling with pickles and paprika.
- Paula Deen Deviled Eggs
- Why Is It called A Deviled Egg?
- What Are The Ingredients For Deviled Eggs?
- How to Make Hard-Boil Eggs Easier to Peel
- How to Fill Deviled Eggs
- Tips For Making The Best Eggs
Paula Deen’s deviled eggs are a Southern version of the classic appetizer. Filled with boatloads of mayo and sweet pickle relish, the egg yolk filling is nothing short of heavenly. You’ll love the level of sweetness the pickles add to the creamy and savory filling. Sprinkled with just a bit of paprika, they have just the perfect amount of heat that...
As sinister as its name sounds, there’s nothing evil about deviled eggs. “Deviled” is just a term used in the 18th century to define food that’s infused with spices. Deviled eggs are also sometimes called dressed eggs, Russian eggs, stuffed eggs, and salad eggs. Several monikers, but they all refer to the same delicious hors d’oeuvre.
Large Eggs – I like to use large eggs because, well, the larger they are, the more there is to eat! Be sure they’re all of a similar size so that they’ll cook evenly.
Making deviled eggs is super easy. It’s the peeling that can sometimes be a hassle. I’ve tried so many tips and jacked up so many hard-boiled eggs. I’ve tried steaming, pressure cooking, boiling with cold water, and so much more, but none of them yielded consistent results. Eventually, I found the technique that works best for me. It’s not as compl...
The Paula Deen method is super simple: just scoop some filling into the egg whites’ holes, and you’re all set. This is the most basic technique – real easy and the clean-up is a breeze. If you want a prettier presentation, though, use a piping bag. Your eggs will look much cleaner and more polished this way. Plus, it’ll also be a lot easier control...
Adequate Pot Size: Use a large enough pot for the eggs to prevent cracking.Efficient Yolk Mashing:Use a food processor or stand mixer for quick mashing. Or stick with a fork for easy cleanup.Mayo Adjustment:Add the mayo gradually to adjust flavor and texture. Paula likes a lot, which can be a bit much for some.Flavorful Add-ins: Customize the filling with cheese, bacon, Worcestershire sauce, guacamole, or herbs and spices.Advance Preparation:Prepare eggs up to two days ahead for easy serving.Proper Storage:Cover filling with plastic wrap; store assembled eggs in an airtight container for 3-4 days. Do not freeze.- (8)
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Classic Deviled Eggs are a treasured dish in the South! Makes 24 servings. Write a review. Save Recipe. Print. Ingredients. 12 hard-cooked eggs, peeled and halved lengthwise. ½ cup mayonnaise. 1 tablespoon minced fresh chives. 1 tablespoon minced fresh tarragon. 1 tablespoon whole-grain mustard. Pinch salt. Garnish: minced fresh chives.
Add mayonnaise, relish, chives, mustard, pepper, and garlic powder, stirring until well combined. Pipe or spoon egg yolk mixture into egg whites. Garnish with chives and paprika, if desired. Deviled eggs are a classic southern appetizer that are great for any gathering or get-together.
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If you've been looking for a lighter, healthier version of traditional deviled eggs, look no further. Hard Boiled eggs, reduced-fat mayo, relish and Paula's paprika spice blend give this appetizer great flavor.
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Traditional Southern Deviled Eggs <img class="fp-splash" alt="video" src="https://customer-aaas24ghelfszw75.cloudflarestream.com/fe1608350bd016037104daf202b11289/thumbnails/thumbnail.jpg?time=1s" style="position:absolute;top:0;width:100%" />
Southern Deviled Eggs Recipe - Paula's showing how to make deviled eggs Southern style. It's the perfect Southern side dish or appetizer recipe for any gathe...
- 4 min
- 40.9K
- Paula Deen
