Paula Deen’s Deviled Eggs are a classic Southern-style treat with a creamy, tangy filling that makes them a must-have at any gathering. This easy recipe combines traditional ingredients with a touch of relish for a deliciously sweet and savory flavor. They’re perfect for holidays, potlucks, or just because!
Why You’ll Love Paula Deen’s Deviled Eggs
- Easy to Make: Simple ingredients come together for a crowd-pleasing appetizer.
- Creamy & Tangy: The mayonnaise, mustard, and relish blend to create a perfectly balanced filling.
- Classic Flavors: A hint of Southern sweetness from the relish gives these eggs a unique twist.
Ingredients for Paula Deen’s Deviled Eggs
Here’s what you’ll need to make these tasty deviled eggs:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon sweet pickle relish
- Salt and pepper, to taste
- Paprika, for garnish
- Fresh parsley or chives, chopped, for garnish (optional)
Tools You’ll Need
- Medium saucepan: For boiling the eggs.
- Mixing bowl: To prepare the filling.
- Fork or hand mixer: For mashing and mixing the filling.
- Piping bag or spoon: For filling the eggs.
How to Make Paula Deen’s Deviled Eggs
Step 1: Boil the Eggs
- Place the eggs in a medium saucepan and cover them with cold water.
- Bring the water to a boil over medium-high heat. Once it reaches a rolling boil, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes.
- Transfer the eggs to an ice water bath and let them cool for a few minutes before peeling.
Step 2: Prepare the Filling
- Slice each peeled egg in half lengthwise. Carefully scoop out the yolks and place them in a mixing bowl.
- Mash the yolks with a fork until smooth. Add the mayonnaise, mustard, and sweet pickle relish, and mix until creamy. Season with salt and pepper to taste.
Step 3: Fill the Egg Whites
- Spoon or pipe the yolk mixture into each egg white half, filling the cavities generously.
- Sprinkle a little paprika on top of each egg for garnish, along with chopped parsley or chives if desired.
Step 4: Serve
- Arrange the deviled eggs on a serving platter and refrigerate until ready to serve.
Serving Suggestions
Paula Deen’s Deviled Eggs are delicious on their own or alongside dishes like fried chicken, BBQ, or fresh salads. Perfect for picnics, potlucks, or any gathering!
Tips for the Best Deviled Eggs
- Use Older Eggs: Fresh eggs are harder to peel, so slightly older eggs work best.
- Make the Filling Smooth: Mix well until creamy for a smooth, satisfying texture.
- Customize the Flavor: Add a dash of hot sauce or a sprinkle of smoked paprika for a spicy kick.
Storage Instructions
- Refrigerator: Store deviled eggs in an airtight container for up to 2 days.
- Freezer: Not recommended, as freezing can change the texture of the filling.
Frequently Asked Questions (FAQ)
Q1: Can I use dill relish instead of sweet relish?
A: Absolutely! Dill relish will add a tangier flavor, while sweet relish gives a bit of Southern sweetness.
Q2: How do I make deviled eggs ahead of time?
A: Prepare the filling and egg whites separately, refrigerate, then fill the eggs just before serving.
Q3: Can I add other ingredients to the filling?
A: Yes! Chopped bacon, diced jalapeños, or a sprinkle of smoked paprika can add great flavor and texture.
Enjoy a Classic Appetizer Anytime!
These Paula Deen Deviled Eggs bring Southern flair to a timeless classic. Creamy, tangy, and sprinkled with paprika, they’re sure to be a hit with family and friends at your next event!
Nutritional Information (per egg half)
- Calories: 70
- Protein: 3g
- Carbohydrates: 1g
- Fat: 6g
- Fiber: 0g
Serve up these deviled eggs, and let the Southern flavors shine on your appetizer table!
