Southern Deviled Eggs
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5
9 reviews
Excellent
Southern Deviled Eggs
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Smooth, Creamy and Tangy. Nothing says Sunday Dinner like a plate of mama's perfect deviled eggs! Now, you have the recipe and all the tips and tricks!
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Ingredients
- 12 egg cut in half and yolks removed, whites reserved, large, hard-boiled and peeled
- 1 ½ teaspoon whole grain mustard good quality
- 2 tablespoons pickles Wickles Wicked brand, chopped
- ½ cup mayonnaise Hellmans, Dukes or Blue Plate only
- salt to taste
- black pepper to taste
- paprika pimentos, pickle relish and black cracked pepper (Choose any or mix and match, for garnishing
Instructions
- In a small bowl, mix together the mustard, chopped small pickles, mayo and the hard boiled yolks.
- Lay the egg whites aside on a separate plate.
- Using a fork, mash the egg yolk mixture until smooth.
- Using a teaspoon, spoon the yolk mix into the egg halves and lay into the specialized egg dish or onto a plate.
- Garnish with your choice of paprika, pimentos, pickle relish or black cracked pepper.
Notes
- Basic Notes:
- PRO TIP: To have completely smooth egg filling, use a whisk after you have first mixed the ingredients together. The whisk will break up any lumps and make the center creamy and smooth!
- PRO TIP 2: For a very neat looking deviled egg, use a cupcake tip to pipe in the filling. So fancy and your hands stay clean!
- Never freeze deviled eggs.
- Only make up the number you will eat in a day or two. They become weepy and saggy after about 2-3 days.
- For a hotter deviled egg add a dash more cayenne to the mix.
- Follow the instructions in the post for how to boil an easy peel hard boiled egg. It works every single time, but if the egg has minute cracks in the shell, it may crack more in the hot water so make plans to boil a few extra.
- SUBSTITUTIONS:
- Use any type of mayonnaise you prefer.
- There are a list of possible garnishes in the post, check those out.
- If you don't like pickles in your deviled egg, leave them out.
- If you leave the pickles out, make sure to add some sugar and vinegar to the mix.
- You can substitute dijon for the whole grain mustard but it won't be as robust.
Nutrition Information
Show Details
Calories
127kcal
(6%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Cholesterol
167mg
(56%)
Sodium
150mg
(6%)
Potassium
60mg
(1%)
Vitamin A
250IU
(5%)
Calcium
26mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 167mg | 56% |
| Sodium | 150mg | 6% |
| Potassium | 60mg | 1% |
| Vitamin A | 250IU | 5% |
| Calcium | 26mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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