Classic Southern-Style Deviled Eggs with Mustard and Paprika
This classic southern-style deviled eggs recipe is a no-cook, easy-to-make breakfast or brunch staple featuring creamy yolk filling blended with mustard and topped with smoky paprika for traditional flavor and presentation.
Ingredients
Check ingredients as you go.
- Eggs
- Filling
- Garnish
Let’s make it
Preparation
Hard boil the eggs by placing them in a pot and covering with cold water. Bring to a boil, then cover and remove from heat, letting eggs sit for 12 minutes. Transfer eggs to cold water to cool completely, then peel and halve lengthwise, removing yolks into a medium bowl.
Filling Preparation
Mash the egg yolks with a fork until crumbly. Add mayonnaise, yellow mustard, apple cider vinegar, salt, and freshly ground black pepper; stir until smooth and creamy.
Assembly
Spoon or pipe the yolk mixture back into the egg white halves evenly.
Garnish
Sprinkle the deviled eggs generously with paprika for a traditional southern finish.
Tips & notes
To easily peel eggs, use eggs that are at least a week old and peel them under running cold water. For a smoother filling, blend yolks and mayo mixture with a food processor or mixer.
Saving it for later
Store deviled eggs covered in an airtight container in the refrigerator and consume within 3 days for best freshness and safety.
Reheating
Deviled eggs are served cold and should not be reheated. Remove from refrigerator about 10 minutes before serving for best flavor.
