This southern deviled eggs recipe is so good that you’ll never make them another way! Some deviled eggs have dry mustard while some have wet mustard. And others have vinegar while there are some made with avocado. And, then you have those that are topped with mini pickles, olives, and other unique garnishes. (you get the idea!)
I have a recipe that’s guaranteed to be a hit at your next Thanksgiving, Easter or Christmas celebration!
No matter the holiday or occasion, I’m always asked to bring my “famous” (or…famous enough) deviled eggs because they are the perfect, protein-packed side dish. And, did I mention they are keto-friendly? And easy to make? What makes (or breaks) deviled eggs for me is dry mustard versus wet mustard!
The Difference between using Wet and Dry Mustard in Recipes
Now, I KNOW wet mustard is a popular ingredient in the south for dishes like deviled eggs and potato salad. HOWEVER, dry mustard is the only way to go for deviled eggs! Trust me on this one. The purpose of the wet mustard is the vinegar in it which cuts the fat in the mayo and yolk. But, I just want to LIVE and enjoy that rich creaminess! And it just does not taste pleasant to me with the vinegar.Jump to Recipe
Tip for boiling eggs that will peel more easily:
1. As soon as eggs are brought to a boil, remove them from the heat and let them set for exactly 15 minutes.
2. Remove them with tongs and place into ice water for exactly 5 minutes.
3. Peel using a spoon to slip underneath the shell to help peel without damaging the egg white.
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What are the ingredients for deviled eggs?
I like to keep this recipe for deviled eggs easy and simple because the simplicity is what highlights the richness of the taste. You want your eggs to compliment your main course and that’s exactly what this recipe does for me. For example, if you are serving turkey for Thanksgiving, it’s a leaner and milder tasting poultry. So, pairing it with rich and creamy deviled eggs with the tang of the dry mustard really activates the palate for an overall fabulous holiday meal experience.Print Recipe
The Best Recipe for Deviled Eggs
- Hand Mixer
- Mixing Bowl
- Measuring spoons
- Measuring cups
- 12 eggs
- 1/2 cup of mayonnaise
- 1/8 tsp salt
- 1/4 tsp of dry mustard
- A “pinch” of pepper
- Paprika for seasoning/garnish
- Put eggs in a pot and fill until they are just covered by the water.
- Bring to a rolling boil and then remove from heat. Let the eggs sit for exactly 15 minutes.
- Drain the hot water from the pan and move the eggs to cooler water. Let them stay until they are cool enough to comfortably touch and peel. (sometimes I will boil the day before and refrigerate the eggs overnight.)
- After peeling all of the eggs, cut them in half and set the hard yolks aside in a mixing bowl.
- Add all ingredients-except for the paprika-to the bowl of egg yolks
- Mix the ingredients until smooth with a hand mixer. (Use a fork or potato masher if you don’t have a mixer.)
- Refill the egg whites with the yolk mix and sprinkle with paprika.
How long do deviled eggs keep?
So, I don’t know the actual scientific answer for this, but I know that I’m not comfortable eating something like eggs after 24 hours. Make sure they are stored in the refrigerator and in a tightly sealed container. And, more importantly, NEVER leave them out for more than 2 hours.
A lot of people get food poisoning around the holidays because they leave food out for too long either before their event or eat the leftovers. So, please toss these if they have been left out for more than 2 hours. Some people claim they never get ill and leave things out for much longer, but it’s better to be safe than sorry. My mom was a home economics teacher, and we have always erred on the side of caution when it comes to food safety.
For more information on food safety to ensure a healthy holiday please read the USDA guidelines HERE.
Top Tips for Making the Best Deviled Eggs
To dress up your eggs for a more formal event, pipe the yolk mixture through an icing bag and decorative tip. This will take a lot of mess out of the plating and offer an elegant presentation sure to impress your guests. But, if you don’t have that type of equipment, you can also use a ziplock bag and cut the corner for the same effect.
Another Fun Tip- My son is obsessed with all things creepy and spooky. So, we threw him a Halloween-themed birthday party for his 2nd birthday and made him “Monster Eye Balls”. I used this exact recipe and topped them with extra paprika and added green olive slices.
Additionally, something that I found incredibly helpful for deviled eggs during the holiday season was a stack and snap deviled egg carrier. Not only does it make transportation easier, but it helps keep them protected in the refrigerator. The above picture actually shows mine!
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Savor the Moment,
Natalie from Deerwood + Jones
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