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Paula Deen Deviled Eggs

A comforting and classic Southern deviled eggs recipe, rich and creamy with a touch of sweetness, perfect for gatherings and potlucks.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Appetizer, Side Dish
Cuisine: Southern
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 large eggs, room temperature Easier to peel when slightly older.
  • 1/2 cup mayonnaise Swap half with Greek yogurt for a healthy option.
  • 2 teaspoons yellow mustard Dijon works for a sharper note.
  • 1/4 cup sweet pickle relish For that classic southern sweetness; swap with chopped dill for less sweetness.
  • 1 tablespoon white vinegar or apple cider vinegar
  • 1 teaspoon granulated sugar Optional — Paula’s touch of sweetness.
  • Salt and freshly ground black pepper to taste
  • Paprika for garnish Smoked paprika for deeper flavor.
  • Chopped chives or parsley for color Optional.

Method
 

Cooking the Eggs
  1. Place the eggs in a single layer in a saucepan and cover with cold water by about an inch.
  2. Bring the water to a gentle boil over medium-high heat. Once boiling, reduce heat and simmer for 10 to 12 minutes for fully set yolks.
  3. Immediately transfer the eggs to an ice bath for at least 10 minutes.
  4. Gently tap and peel the eggs under running water to remove shells.
  5. Halve each egg lengthwise and carefully remove yolks into a medium mixing bowl.
Making the Filling
  1. Mash the yolks with a fork until crumbly and smooth.
  2. Add mayonnaise, mustard, vinegar, relish, sugar (if using), salt, and pepper. Stir until glossy and well combined.
  3. Taste and adjust seasoning.
Assembling the Deviled Eggs
  1. Spoon or pipe the filling back into egg whites.
  2. Dust the tops with paprika and scatter chopped chives or parsley for a fresh green pop.
  3. Serve chilled or at cool room temperature.

Notes

For a lighter version, replace up to half the mayonnaise with plain Greek yogurt. For a richer dessert vibe, pair eggs with bacon jam on the side. Store assembled deviled eggs in an airtight container for up to 48 hours.