As the Queen of Southern Cuisine, you can rest assured that these Paula Deen deviled eggs are the creamiest, most sinful, and decadent of all!
A mixture of boiled egg yolks, mayonnaise, mustard, and more, they’re some of the most scrumptious appetizers around.
Whether you’re hosting a BBQ or going on a picnic, these deviled eggs are always a good idea.
They will never fail to make any occasion extra memorable.
I know you’re drooling, so I won’t make you wait any longer. Time to get cracking.
Paula Deen Deviled Eggs
Paula Deen’s deviled eggs are a Southern version of the classic appetizer. Filled with boatloads of mayo and sweet pickle relish, the egg yolk filling is nothing short of heavenly.
You’ll love the level of sweetness the pickles add to the creamy and savory filling.
Sprinkled with just a bit of paprika, they have just the perfect amount of heat that won’t burn your tongue.
Serve these to your family and friends, and believe me, they’ll ask for them again and again.
Why is it Called a Deviled Egg?
As sinister as its name sounds, there’s nothing evil about deviled eggs. “Deviled” is just a term used in the 18th century to define food that’s infused with spices.
Deviled eggs are also sometimes called dressed eggs, Russian eggs, stuffed eggs, and salad eggs.
Several monikers, but they all refer to the same delicious hors d’oeuvre.
What Are the Ingredients for Deviled Eggs?
- Large Eggs – I like to use large eggs because, well, the larger they are, the more there is to eat! Be sure they’re all of a similar size so that they’ll cook evenly.
- Mustard – For some tanginess and mild spice. Paula Deen uses yellow mustard, but you can also try Dijon or a mix of both.
- Sweet Pickle Relish – You can also use dill pickles, depending on your taste.
- Mayonnaise – Mixed with egg yolks, it creates a smooth and silky cream filling.
- Salt And Pepper – Add it to taste.
- Paprika – For garnish. You can also use cayenne, chili flakes, and chili powder.
- Sweet Gherkin Pickles – For garnish. Again, dill pickles are fine.
- Diced Pimentos – Hold on – what are pimentos, and where do I find them? They’re a type of small pepper from South America and Spain with a mild sweetness and a very subtle heat. You’ll find them jarred in most grocery stores.
How to Make Hard-Boil Eggs Easier to Peel
Making deviled eggs is super easy. It’s the peeling that can sometimes be a hassle.
I’ve tried so many tips and jacked up so many hard-boiled eggs. I’ve tried steaming, pressure cooking, boiling with cold water, and so much more, but none of them yielded consistent results.
Eventually, I found the technique that works best for me. It’s not as complicated, after all!
It’s simple. Here’s how.
1. Fill a pot with water and bring it to a boil. The pot has to be big enough to fit all the eggs comfortably to avoid cracking.
2. Once it’s boiling, carefully drop the eggs in the water. Reduce the heat to the lowest possible setting, secure the lid, and let it simmer for 10 minutes. Going low and slow with the eggs will prevent overcooking. With this method, you won’t get those unpleasant dark rings around the yolks.
3. After 10 minutes, drain the eggs and fill the pot with cold water and ice. Let the eggs sit there for 5 minutes, or until they’re cool enough to the touch.
4. Crack the shells against a hard surface, and they’ll come off easily.
How to Fill Deviled Eggs
The Paula Deen method is super simple: just scoop some filling into the egg whites’ holes, and you’re all set.
This is the most basic technique – real easy and the clean-up is a breeze.
If you want a prettier presentation, though, use a piping bag. Your eggs will look much cleaner and more polished this way.
Plus, it’ll also be a lot easier controlling the amount of filling that goes into each egg white.
Oh, and with a piping bag, you can pipe the filling into pretty swirls! You can even fit the large star tip into the bag to create that pretty design on top.
If you don’t have a piping bag, but still want to go for that fancy presentation, no problem! A Ziploc bag can also do the trick.
Just fill the bag with stuffing and snip off one of the corners, and there you go.
Tips for Making The Best Eggs
- Adequate Pot Size: Use a large enough pot for the eggs to prevent cracking.
- Efficient Yolk Mashing: Use a food processor or stand mixer for quick mashing. Or stick with a fork for easy cleanup.
- Mayo Adjustment: Add the mayo gradually to adjust flavor and texture. Paula likes a lot, which can be a bit much for some.
- Flavorful Add-ins: Customize the filling with cheese, bacon, Worcestershire sauce, guacamole, or herbs and spices.
- Advance Preparation: Prepare eggs up to two days ahead for easy serving.
- Proper Storage: Cover filling with plastic wrap; store assembled eggs in an airtight container for 3-4 days. Do not freeze.
- Leftover Ideas: Use leftovers as sandwich filling or salad mix-in.
More Appetizer Recipes You’ll Love
Seven-Layer Taco Dip
Qdoba Queso
Applebee’s Spinach Artichoke Dip
Little Smokies Wrapped in Bacon
Crab Cakes
Paula Deen Deviled Eggs
12
servings12
minutes12
minutesThis Paula Deen deviled eggs recipe is as southern as it gets! Learn how to make this traditional dish, plus, get tips for preparing the very best eggs.
Ingredients
7 large eggs, boiled and peeled
1 teaspoon mustard
1 1/2 tablespoons sweet pickle relish
1/4 cup mayonnaise
Salt and pepper to taste
- For garnish:
Paprika
Sweet gherkin pickles
Pimentos
Instructions
- Slice the eggs in half lengthwise, and scoop the yolks into a bowl. Mash them with a fork and mix in the mayonnaise, pickle relish, and mustard. Season with salt and pepper.
- Using a small spoon, fill the hollowed-out egg whites with the yolk filling. Sprinkle with paprika, pickles, and pimentos for garnish. Serve and enjoy!
Re-check the recipe. It says to fill the eggs with the use of a sponge.
Hi Connie!
Thanks for catching that. It was meant to say “spoon”
I’ve fixed it 🙂