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Deviled Eggs

This Paula Deen Deviled Eggs Recipe delivers creamy, slightly tangy yolk filling nestled in snow-white egg cups, making for a crowd-pleasing, comforting appetizer perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Appetizer, Snack
Cuisine: Southern
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large eggs, room temperature for best peeling
  • 1/2 cup mayonnaise or Greek yogurt for a healthy option swap
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar or apple cider vinegar for a subtle tang
  • 1 teaspoon granulated sugar optional, Paula Deen’s touch for balance
  • 1/2 teaspoon kosher salt plus extra to taste
  • 1/4 teaspoon freshly ground black pepper
  • Paprika for dusting smoked paprika for a deeper aroma, or regular for a classic finish
  • Optional garnish: chopped chives, dill, or crispy bacon for indulgent twist

Method
 

Preparation
  1. Place the eggs in a single layer in a large pot and cover with cold water by about an inch.
  2. Bring to a rolling boil over high heat.
  3. Once boiling, cover the pot, remove it from heat, and let the eggs sit for 10 to 12 minutes for fully set yolks.
  4. Drain the hot water and immediately transfer the eggs to an ice bath to stop cooking. Let them chill for at least 10 minutes.
  5. Gently tap each egg on the counter and peel them under running water, then slice each egg in half lengthwise.
Filling
  1. Scoop yolks into a mixing bowl and arrange the whites on a platter.
  2. Mash the yolks with a fork until crumbly. Add mayonnaise, mustard, vinegar, sugar (if using), salt, and pepper.
  3. Stir or whisk until smooth and creamy. Taste and adjust seasoning; the filling should be bright and slightly tangy.
  4. Transfer the yolk mixture to a piping bag fitted with a star tip, or use a spoon to fill the egg white cavities.
Serving
  1. Pipe in gentle spirals so each bite has a creamy, airy texture.
  2. Lightly dust with paprika and sprinkle chopped chives or bacon if desired.
  3. Chill for at least 30 minutes before serving to meld flavors and firm up the filling.

Notes

Use slightly older eggs for easier peeling, and consider using Greek yogurt for a lighter filling. For fancier presentation, pipe the filling and use small garnishes.