Southern deviled eggs have a way of disappearing faster than just about anything else on the table, and that has been true at church suppers, family reunions, and backyard cookouts for as long as I can remember. This pared-down 4-ingredient version keeps things simple in the best possible way: tender egg whites filled with a creamy yolk mixture of mayonnaise, mustard, and a little seasoning on top. It is the kind of old-fashioned recipe that proves you do not need a long ingredient list to make something folks reach for again and again.
Serve these deviled eggs alongside barbecue, fried chicken, hamburgers, baked beans, potato salad, or a crisp slaw. They fit right in on a holiday spread too, especially with ham, roast beef, or a platter of little sandwiches, and a cold glass of sweet tea or lemonade makes the whole meal feel complete.
Southern 4-Ingredient Deviled Eggs
Servings: 12 deviled egg halves
Ingredients
6 large eggs
Directions
1. Place the eggs in a saucepan, cover them with cold water, and bring to a gentle boil. Once boiling, cover the pan, turn off the heat, and let the eggs stand for 10 to 12 minutes.
2. Drain the eggs and cool them under cold running water or in a bowl of ice water until easy to handle. Peel the eggs and slice them in half lengthwise.
3. Gently remove the yolks and place them in a small bowl. Mash the yolks with the mayonnaise and yellow mustard until smooth and creamy.
4. Spoon or pipe the yolk mixture back into the egg white halves, mounding it neatly. Arrange the deviled eggs on a serving platter and sprinkle lightly with paprika.
5. Chill until ready to serve, or serve right away if you like them just freshly made.
Variations & Tips
Make-Ahead Tip: Boil and peel the eggs a day ahead, then keep them covered in the refrigerator. Fill them closer to serving time for the freshest look.
Smoother Filling: For an extra creamy texture, press the yolks with a fork very thoroughly before mixing in the mayonnaise and mustard, or stir the filling until completely silky.
A Little More Zip: If your family likes a tangier deviled egg, add just a touch more mustard. Since this recipe is so simple, even a small change makes a noticeable difference.
Pretty Presentation: Spooning the filling works just fine, but piping it through a plastic bag with the corner snipped off gives the eggs that nice full look you see on party trays.
Paprika Finish: A light hand with the paprika is best. You want a little color and gentle flavor on top without covering up the creamy filling underneath.
