As the queen of southern cuisine, trust only Paula Deen to deliver the creamiest, most sinful, and decadent deviled eggs!
A mixture of boiled egg yolks, mayonnaise, mustard, and more creates a delightful stuffing. Pipe it into hollowed-out egg whites, and you’ll get these seriously scrumptious appetizers.
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 the 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 – These are a variety of large, chili pepper from Spain with a mild sweetness and a subtle heat. Diced pimentos can be added to the filling or sprinkled as a garnish.
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
- Use a pot big enough to fit the eggs comfortably. Stuffing the eggs in a small pot will cause them to crack during cooking.
- Paula Deen uses a food processor to easily mash the egg yolks. It speeds things up and mashes the yolks beautifully. The stand mixer also works the same way. The only disadvantage to these methods is that you’ll be left with a dirty appliance to clean up! Since all the ingredients are super soft anyway, you can also mash them with a fork. It’s totally your call.
- Paula Deen’s recipe calls for a TON of mayo. I’m not surprised – we all know the queen of southern cooking is not afraid of adding fat to her dishes! But you might want to add the mayo in batches, just to be sure you’ll get the flavor and consistency you like.
- Her cream filling is already super flavorful, but there are many ways you can make this recipe your own. Raid your fridge for whatever mix-ins you can add! Here are some suggestions:
- Cheese – grated cheddar, parmesan, feta, gruyere – pick your poison. Eggs, mayo, and cheese make a wonderful combination.
- Bacon – something crisp and crunchy to offer a textural contrast to the smooth and silky egg mixture.
- Worcestershire Sauce – ideal if you want to boost the filling’s umami flavor to a hundred.
- Guacamole or Mashed Avocados – to make the filling even creamier and richer. The color will change into yellow green, though, so just be wary of that.
- Herbs, spices, and seasonings – Everything bagel, chili flakes, cayenne, chives – you name it.
- If you’re planning to serve these eggs on a super hectic day, don’t fret. You can prepare the eggs for up to two days in advance. It’s okay whether you assemble the eggs or just prepare the components ahead of time. As long as you store them properly, you’ll be fine.
- Storage instructions:
- Cover the egg filling with plastic wrap to prevent it from developing a skin on top.
- Place the deviled eggs in an air-tight container and refrigerate them for up to 3 to 4 days. Do not freeze them.
- What to do with leftovers? Use them as a sandwich filling or a salad mix-in.
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