Paula Deen Deviled Eggs

Paula Deen’s Deviled Eggs are a true Southern classic—creamy, tangy, and made with simple, flavorful ingredients. Perfect for holidays, potlucks, picnics, or anytime you need a quick and crowd-pleasing appetizer, these deviled eggs bring homestyle comfort with a touch of Southern flair.

Why You’ll Love This Recipe

• Classic deviled eggs with a rich, creamy filling
• Quick and easy to prepare with minimal ingredients
• Great for make-ahead appetizers or snacks
• Perfect for Easter, barbecues, and family gatherings
• Kid-friendly and picky-eater approved
• Can be doubled or tripled for a crowd
• Uses pantry staples like mayonnaise and mustard
• Customizable with your favorite toppings
• Elegant yet simple finger food
• A tried-and-true Southern favorite

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Hard-boiled eggs
• Mayonnaise
• Yellow mustard
• Sweet pickle relish
• Salt and pepper
• Paprika (for garnish)
• Optional: a dash of hot sauce or chopped chives for extra flavor

directions

1. Peel the hard-boiled eggs and slice them in half lengthwise.
2. Carefully remove the yolks and place them in a mixing bowl. Set the whites aside.
3. Mash the yolks with a fork until smooth.
4. Add mayonnaise, mustard, relish, salt, and pepper to the yolks. Mix until creamy and well combined.
5. Spoon or pipe the yolk mixture back into the egg white halves.
6. Sprinkle with paprika and optional toppings if desired.
7. Chill until ready to serve.

Servings and timing

Servings: 12 deviled eggs (6 whole eggs)
Prep Time: 10 minutes
Cook Time: 10 minutes (for boiling eggs, if not already prepared)
Total Time: 20 minutes (plus chill time)

Variations

• Add a dash of hot sauce or cayenne for a spicy kick
• Use Dijon mustard for a sharper flavor
• Stir in crumbled bacon for a savory twist
• Use dill relish instead of sweet for a tangier version
• Top with sliced olives or jalapeños for extra flair
• Make them extra creamy with a touch of sour cream or cream cheese
• Add finely chopped onions or celery for crunch

storage/reheating

To Store: Keep deviled eggs in an airtight container in the refrigerator for up to 2 days.
To Make Ahead: Boil and peel the eggs a day ahead. Make the filling and assemble the eggs a few hours before serving.
Reheating: Not recommended—deviled eggs are best served chilled.

FAQs

Can I boil the eggs ahead of time?

Yes, hard-boiled eggs can be made up to 2 days in advance and stored in the fridge.

How do I prevent the yolks from becoming lumpy?

Mash them thoroughly with a fork or use a food processor for a smoother texture.

Can I use Miracle Whip instead of mayonnaise?

Yes, but it will give the eggs a sweeter, tangier flavor.

What’s the best way to fill the egg whites?

Use a small spoon or a piping bag for neater presentation.

Why are my deviled eggs watery?

Too much relish or mayonnaise can make the mixture runny—add ingredients gradually.

Can I freeze deviled eggs?

No, the texture of the whites and filling does not hold up well to freezing.

How long do deviled eggs last in the fridge?

Best eaten within 1–2 days for maximum freshness.

What can I do with leftover filling?

Spread it on crackers or make a deviled egg salad sandwich.

How do I keep deviled eggs from tipping over?

Slice a thin layer off the bottom of each egg white to create a flat base.

Are deviled eggs served cold or room temperature?

They are traditionally served chilled.

Conclusion

Paula Deen’s Deviled Eggs are a timeless, easy-to-make appetizer that brings classic Southern flavor to your table. With a creamy, tangy filling and the perfect touch of sweetness from relish, these eggs are always a hit—no matter the occasion. Make a batch for your next gathering and watch them disappear.

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