Boiled eggs with the pungent pair of pickles and sweet mustard— these are Classic Southern Deviled Eggs just like Mama makes!
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I was at a cocktail party just the other night when what should approach me on a silver platter (literally)? Deviled eggs! One bite and I was instantly transported to my mother’s kitchen. In my younger, dumber years, I turned my nose up at deviled eggs because the concept (not to mention the smell) made me queasy. That all changed when my mom made this exact recipe. One bite and I cursed the stubbornness of youth.
I’ve shared various recipes for deviled eggs before. Remember the Easter Chicks recipe? Or my healthy version made with Greek yogurt? Those are totally worth making, but only this version holds a special place in my heart. And while I can’t guarantee the same emotional response for you, they will at least hold a special place in your tummy!
Are Classic Southern Deviled Eggs Healthy?
Hard-boiled eggs are healthy. They contain minerals, protein, and vitamins. Plus, while they contain cholesterol, it’s dietary cholesterol and not blood cholesterol (i.e., the kind you need to pay closer attention to). Beyond that, the pickles and mustard are fine, whereas the mayo, made predominantly from egg, is high in calories and fat. So it all depends on whether you abide by a certain diet. This recipe is suitable for low-carb, keto, gluten-free, and paleo diets (though some may prefer to make their own mayo).
INGREDIENTS
- 6 eggs, hard boiled and peeled
- ¼ cup mayonnaise
- 1 tbsp sweet mustard
- 3 tbsp pickles, finely diced
- salt and pepper
INSTRUCTIONS
Slice
Carefully half the eggs lengthwise.
Scoop
Use a teaspoon to scoop the yolks out into a bowl. Be sure not to damage the egg whites.
Mash
Mash the yolks with a fork as finely as possible.
Mix
Add the rest of the ingredients into the bowl and mix well.
Add
Use a teaspoon to gently add the yolk mixture to the egg white halves.
Garnish
Feel free to sprinkle over a little paprika and a parsley leaf to decorate it.
DEVOUR!
Tips & Tricks Make a Perfect Classic Southern Deviled Eggs
- Mash the yolks then mash some more. They should resemble a fine cream when you’re done with them.
- For presentation’s sake, pipe the yolk back into the egg. If you don’t have a piping bag, you can fill a small plastic bag (a Ziploc bag works) with the mix then cut a corner off. Voila! Instant piping bag.
- Serve chilled by storing the deviled eggs in the fridge after you’re done making them. I usually try to make them the morning of the day I plan on serving them but even an hour or two will bring the flavors out. As well, the eggs will be firmer and easier to handle.
- Use fresh eggs; you’ll taste the difference.
FAQs
I recommend using an air fryer or steaming them, as it makes peeling easier.
You have lots to play with here. For actual toppings, try capers, pimientos, or cooked bacon bits. For herbs and spices, look to paprika, parsley, and chives. I do recommend trying the recipe as I’ve laid it out here though. Once you’ve got a base taste for them, THEN adjust and add to your heart’s content.
Sure. I’ve opted for a sweet variety for this recipe as I think it pairs better with the pickle but if that’s not a concern for your taste buds then perhaps try a Dijon mustard.
A sweet pickle for the sweet mustard, of course! But this is another one that comes down to personal taste. If you don’t fancy sweet pickles then by all means, go for dill or sour.
How To Prep And Store Classic Southern Deviled Eggs
I usually prep these deviled eggs the morning I plan on eating them. The extra time spent in the fridge, as explained earlier, does them good. You could probably go as early as 24 hours. If you have any leftovers, store them in an airtight container and keep them in the fridge. They should last for up to 4 days. Freezing is not recommended.
Ingredients
- 6 eggs hard-boiled and peeled
- ¼ cup mayonnaise
- 1 tbsp sweet mustard
- 3 tbsp pickles finely diced
- salt and pepper
Instructions
- Carefully half the eggs lengthwise.
- Use a teaspoon to scoop the yolks out into a bowl. Be sure not to damage the egg whites.
- Mash the yolks with a fork as finely as possible.
- Add the rest of the ingredients into the bowl and mix well.
- Use a teaspoon to gently add the yolk mixture to the egg white halves.
- Feel free to sprinkle over a little paprika and a parsley leaf to decorate it.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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