Classic Southern Deviled Eggs
These classic Southern deviled eggs are creamy, tangy, and topped with a sprinkle of paprika for just the right kick. Made with simple ingredients like mayo, mustard, and a splash of vinegar, they’re the perfect make-ahead appetizer for Easter, potlucks, or Sunday suppers.
Ingredients
- 6 large eggs
- 3 tbsp mayonnaise OR Miracle Whip
- 1 tsp Dijon mustard
- 1 tsp white vinegar
- Salt and pepper to taste
- Paprika for garnish
- Optional: pickle relish or chopped chives
Instructions
- Place eggs in a pot, cover with water, and bring to a boil.
- Once boiling, cover and remove from heat. Let sit 10–12 minutes.
- Cool in an ice bath, then peel and slice in half.
- Scoop yolks into a bowl. Mash and mix with mayo, mustard, vinegar, salt, and pepper.
- Spoon or pipe filling into egg whites.
- Sprinkle with paprika and garnish as desired.
- Tip: Make the day before for stress-free prep!