Creamy Classic Southern Deviled Eggs Recipe Easy Perfect Snack with Paprika
A creamy, classic Southern deviled eggs recipe featuring velvety yolks mixed with tangy mustard and mayo, topped with smoky paprika. Perfect for quick snacks, potlucks, and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 24 halves (12 servings) 1x
- Category: Snack
- Cuisine: Southern
Ingredients
- 12 large eggs
- ½ cup (120 ml) mayonnaise (recommend Duke’s mayo)
- 2 tablespoons yellow mustard
- 1 teaspoon white vinegar
- ½ teaspoon granulated sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon smoked paprika, plus extra for garnish
Instructions
- Place 12 large eggs in a single layer in a medium saucepan and cover with cold water by about an inch (2.5 cm). Bring to a rolling boil over medium-high heat.
- Once boiling, cover the pan, turn off the heat, and let it sit for 10 minutes for perfectly hard-cooked eggs.
- Transfer eggs immediately to a bowl of ice water. Let them cool for at least 5 minutes to stop cooking and make peeling easier.
- Tap each egg gently on the counter, then roll to crack the shell all over. Peel carefully under running water if needed to remove tiny shell bits.
- Slice each egg lengthwise with a sharp knife. Gently remove the yolks and place them in a mixing bowl. Arrange the whites on your serving platter.
- Mash the yolks with a fork or potato masher until fine and crumbly. Add mayonnaise, yellow mustard, white vinegar, sugar, salt, black pepper, and smoked paprika. Mix until creamy and smooth. Taste and adjust salt or mustard as needed.
- Using a spoon or piping bag, fill each egg white half with the creamy yolk mixture, mounding it slightly for a classic look.
- Lightly sprinkle the tops with a pinch of smoked paprika for color and smoky aroma.
- Refrigerate for at least 30 minutes before serving to let flavors meld and filling firm up slightly.
Notes
Use eggs about a week old for easier peeling. Shock eggs in ice water immediately after boiling. For ultra-creamy filling, use a food processor or mash thoroughly. Piping bag helps with presentation but a spoon works fine. Fresh smoked paprika is essential for best flavor. If filling is too thick, add a splash of milk or more mayonnaise. Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not reheat; serve chilled or at room temperature.
Nutrition
- Serving Size: 2 halves (1 whole eg
- Calories: 140
- Fat: 12
- Carbohydrates: 1
- Protein: 6
Keywords: deviled eggs, Southern recipe, creamy deviled eggs, paprika, easy snack, potluck recipe, classic deviled eggs