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Close-up of Southern deviled eggs on a plate. Halved boiled eggs with creamy yolk filling, sprinkled with paprika and garnished with chopped chives. The vibrant yellow and white contrast with the red paprika, creating an appetizing presentation inspired by traditional Southern recipes.
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5 from 1 vote

Deviled Eggs

Irresistibly creamy Southern Deviled Eggs, bursting with flavor from mayo, tangy mustard, and zesty capers, all topped with a smoky paprika finish. Perfect for stealing the show at parties, potlucks, or your holiday table!
Course Appetizer
Cuisine American, Southern
Keyword Deviled Eggs, Southern Deviled Eggs
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24
Calories 35
Author Erren Hart

Ingredients

  • 1 dozen large eggs
  • ½ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dry mustard powder
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons capers finely chopped
  • Paprika smoked or sweet paprika
  • Chives for garnish
US Customary - Metric

Instructions

  • Place the eggs in a single layer in a pot or saucepan. Add cold water to cover them by at least 2 inches of water.
  • Cook over high heat and bring the water to a rolling boil.
  • Cover the pot and let stand on the burner for 12- 15 minutes.
  • Place the cooked eggs into an ice bath and let soak until cool.
  • Carefully peel the eggs, cut them in half lengthwise, and transfer the yolks to a bowl. Reserve the whites.
  • Mash the yolks with a fork slightly and add the mayonnaise, mustards, vinegar, salt, pepper, and chopped capers. Mix well.
  • Arrange the egg whites on a platter.
  • Using either a spoon or a piping bag with a fancy tip, fill the wells with the yolk mixture.
  • Dust with paprika and scatter chives for garnish.

Video

Notes

  • Fresh eggs are harder to peel. If you can, buy them a few days ahead of time. Older eggs peel more cleanly, which makes for prettier deviled eggs.
  • Don’t skip this! Dropping your boiled eggs into an ice bath stops the cooking, keeps the yolks bright yellow, and makes peeling way easier.
  • Rinse your knife under water before slicing—it helps prevent the yolks from crumbling and keeps the cut clean.
  • Use a fine mesh strainer, a fork, or even a hand mixer for extra-smooth filling. Lumpy yolks are hard to pipe and won’t give you that creamy texture.
  • Before you fill the egg whites, give that yolk mixture a taste. Want more tang? Add a splash of vinegar. More salt? Easy fix.
  • No piping bag? Use a zip-top bag with the corner snipped off. It’s not fancy, but it totally works.
  • Smoked paprika adds depth and a little edge. Sweet paprika gives you that classic flavor and color. Use what you love.

Storage & Freezing Instructions

Fridge Storage: Deviled eggs should be stored in an airtight container in the fridge. They’ll stay fresh for 2 days, but are best enjoyed within 24 hours for optimal texture and flavor.
Pro Tip: Store the filling and egg whites separately if making ahead. Fill them just before serving to avoid soggy whites or drying out.
Freezing: Not recommended. Egg whites don’t freeze well and turn rubbery once thawed. If you have leftovers, your best bet is to keep them chilled and enjoy within a couple of days.

Nutrition

Calories: 35 | Carbohydrates: 0.2g | Protein: 0.3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 106mg | Potassium: 6mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 15IU | Vitamin C: 0.04mg | Calcium: 3mg | Iron: 0.1mg