Deviled eggs are a true Soul Food and Southern staple dish. They’re a guaranteed crowd-pleaser and perfect for almost any occasion. From a Sunday dinner, holiday dinner or backyard gathering, deviled eggs adds to any meal and is enjoyed by all. Their delicious creamy filling, bold flavors and the dusting of paprika make them as delicious as they are visually appealing. Deviled eggs are one of my favorite side dish/appetizer to both eat and make. They are so easy to prepare and they are often the first to go when I’m making a holiday or Sunday dinner.

My recipe for deviled eggs is simple and very easy to make. In this blog post, I’ll guide you through making the ultimate deviled eggs. From how to make the perfect boiled egg to adding all the right ingredients to making the best deviled eggs. Get ready to say goodbye to bland, rubbery grocery store versions!

This Post May Contain Affiliate Links.

How to Make Deviled Eggs

Deviled eggs recipe is one of the first recipes I learned to make when I was learning to cook. During the holiday season when my mom was preparing her feast for an army, she taught me how to make this classic recipe. Making deviled eggs is probably one of the easiest dishes you will ever make.

So how to do you do it? The first step to making this classic recipe is to use the best quality ingredients. As with any recipe the better the ingredients the better the outcome of your recipe. For this recipe I used large eggs and I started with them at room temperature. I am fortitude enough to have an egg farm near me so I was able to use fresh eggs. For those of you who are not so fortitude, just make sure you use high quality eggs which will give you the best tasting deviled eggs. The steps for making this recipe are simple:

• Boil the eggs then allow them to rest
• Cut the eggs in half vertically and separate the yolks from the whites
• Using a fork, mash the yolks then add all the ingredients (excluding the paprika) and mix well
• Fill the whites with your filling then sprinkle with the paprika

It’s that simple! Take a look at the video tutorial and see the detailed instructions below.

Watch Video Tutorial for the Best Deviled Eggs

Ingredients

• Eggs – Eggs are the star of the show. The key is to make sure they are room temperature before boiling.
• Mayonnaise – Mayonnaise provides the rich, creamy foundation for the deviled egg filling. It makes the texture smooth and helps bind the ingredients together.
• Dill Relish -Dill relish adds a slightly acidic flavor from the pickles adds complexity to the taste. It also adds a pleasant bit of texture and crunch within the smooth filling.
• Mustard – Mustard adds a delightful tanginess that balances the richness of the mayonnaise. It also provides a slightly sharp dimension that cuts through the creaminess and gives the deviled eggs a more vibrant flavor profile. Both yellow or Dijon both work well but for this recipe we will be using yellow mustard.
• Salt – The salt balance the flavors with a savory element
• Black Pepper – Black pepper enhances the flavor without overpowering the taste.
• Paprika – Paprika adds a smokiness and give the eggs that classic deviled egg flavor (for garnish)

What You Will Need

• Mixing bowl
• Knife

Instructions for Deviled Eggs

Step 1: Boiling the Eggs

Fill a medium saucepan with enough water to cover your eggs by an inch. Bring the water to a rolling boil over high heat. Have your room temperature eggs ready. Carefully add them to the boiling water one by one, using a slotted spoon to prevent cracking. Let the eggs cook for 12 minutes. Immediately turn off the heat and carefully drain the hot water. Rinse the eggs under cold running water to stop the cooking process. Allow them to cool in the cold water for about 10 minutes.

Step 2: Separating the Eggs

Once the eggs are cool enough to handle, gently tap them on your countertop and roll them to create small cracks all over the shell. This will make peeling a breeze. Submerge the eggs in cold water while peeling. The water seeps under the shell, making it easier to remove. Carefully slice each egg in half lengthwise.

Gently remove the yolks and place them into a bowl. Place the egg white halves aside on a serving dish or plate.

Step 3: Making the Filling

Use a fork to mash the yolks into a fine crumble. The yolks should be smooth with minimal lumps. Add mayonnaise, dill relish, and mustard to the mashed yolks.

Mix until thoroughly combined and the mixture is nice and creamy. Season generously with salt and pepper, then mix again. Taste and adjust the seasonings as needed.

Step 5: Assembling the Deviled Eggs

Using a small spoon (or a piping bag for a more formal look), carefully fill each egg white half with the prepared yolk mixture. Fill each yolk slightly above the opening forming a slight mound.

Sprinkle paprika over each deviled egg to garnish then they are ready to serve.

When it come to a soul food Sunday meal, deviled eggs are a classic appetizer/side dish that is always present. This recipe is super easy to follow and taste delicious. Give it a try and tell me how you like it.

What to Eat With Deviled Eggs

Deviled eggs are a holiday and Sunday dinner favorite in my home. I love to server them every chance I get. They are often served as an appetizer when dinner is not quite ready and they end up as a tasty side to the meal. With that being said deviled eggs pair well with so many main dishes. Besides from being a great appetizer, I serve them with chicken, fish or beef. When I am looking for a lighter meal, they go great with a salad.

This classic deviled egg recipe is my go-to recipe but there are so many different ways to make them. Be creative by adding shrimp and/or crab to your devil eggs. If you want a little kick, spice it up with some cayenne pepper or jalapeños. However you choose to serve them, I’m sure they will be a crowd pleaser.

What to Do With Leftovers Deviled Eggs

Deviled eggs are highly perishable. You should refrigerate them within two hours of preparation, and even sooner if it’s a hot day. Properly stored deviled eggs will only stay good in the refrigerator for 3-4 days maximum. To store them, place the eggs in a single layer in an airtight container or on a serving platter covered tightly with plastic wrap. If you have them refrigerated before severing, hold off on garnishing the eggs until just before serving them for optimal freshness.

Other Great Recipes

• 28 Authentic Soul Food Recipes – Soul Food Recipes that you will absolutely love!
• Chicken Salad – One of my favorite summer salads!
• Easy Lemon Icebox Pie – A delicious Southern dessert to enjoy anytime.
• Soul Food Thanksgiving Side Dishes – Holiday classic soul food dishes.
• Classic Potato Salad – This classic potato salad recipe is great for your next cookout or picnic!

Best Deviled Eggs Recipe

Recipe by Soul Food Cooking

5.0 from 1 vote

Course: Uncategorized

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 6 large eggs

• 2 tablespoons mayonnaise

• 1-1/4 teaspoons dill relish

• 1 teaspoon mustard

• 3/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1/8 teaspoon paprika (for garnish)

Directions

• Fill a medium saucepan with enough water to cover your eggs by an inch. Bring the water to a rolling boil over high heat.
• Have your room temperature eggs ready. Carefully add them to the boiling water one by one.
• Let the eggs cook for 12 minutes.
• Immediately turn off the heat and carefully drain the hot water. Rinse the eggs under cold running water to stop the cooking process. Allow them to cool in the cold water for about 10 minutes.
• Once the eggs are cool enough to handle, gently tap them on your countertop and roll them to create small cracks all over the shell. This will make peeling a breeze.
• Submerge the eggs in cold water while peeling. The water seeps under the shell, making it easier to remove.
• Carefully slice each egg in half lengthwise. Gently remove the yolks and place them into a bowl. Set the egg white halves aside.
• Use a fork to mash the yolks into a fine crumble. The yolks should be smooth with minimal lumps.
• Add mayonnaise, dill relish, and mustard to the mashed yolks. Mix until thoroughly combined and the mixture is nice and creamy.
• Season generously with salt and pepper, then mix again. Taste and adjust the seasonings as needed.
• Using a small spoon (or a piping bag for a fancier look), carefully fill each egg white half with the prepared yolk mixture. Aim for a slight mound.
• Sprinkle a bit of paprika over each deviled egg then serve.

Recipe Video

Did you make this recipe?

Tag %soulfoodcooking% on Instagram and hashtag it with %soulfoodcooking%

Like this recipe?

Follow %soulfoodcooking% on Pinterest

Follow my Facebook Page!

Follow %soulfoodcooking% on Facebook