Mom’s Classic Southern Deviled Eggs

• servings: 24 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 dozen large eggs

1/4 to 1/3 cup mayonnaise (see notes)

1 tablespoon yellow mustard

3-4 tablespoons sweet pickle cubes (drained (optional, see notes)

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

Sprinkle of paprika, hot sauce or sriracha, chopped fresh parsley, snipped fresh chives, capers, pimientos, sprinkle of cayenne, caviar, cooked, crumbled bacon or an olive slice

Directions

Place eggs in the bottom of a large pot and cover with cold water.

Bring water to a boil over high heat. Turn off heat, cover the pan and let the eggs sit for 20 minutes.

Drain the eggs and rinse them with cold water. (Alternatively you can make Instant Pot hard boiled eggs if you prefer. They are super easy to peel.)

Peel the cooled eggs then cut in half lengthwise. Scoop out the yellow yolks and place them in a small bowl. Plate egg white halves on serving plate.

Use a fork to mash the egg yolks. (A pastry cutter also works great if you have one.) Add the remaining ingredients and mix well. Season the mixture to taste with extra salt and pepper as needed.

Fill each egg half with the yolk mixture, mounding it up a little. You can simply use a spoon to fill the egg white halves. Or you can transfer the yolk filling mixture to a pastry bag or plastic bag, snip the corner and pipe in the filling for a pretty presentation.

Sprinkle the deviled eggs with any desired toppings and serve!

Nutrition

• Serving Size: 1 deviled egg
• Calories: 50 kcal
• Total Fat: 4 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0.01 g
• Cholesterol: 83 mg
• Sodium: 92 mg
• Total Carbohydrate: 1 g
• Dietary Fiber: 0.1 g
• Total Sugars: 1 g
• Protein: 3 g