Southern-Style Deviled Eggs with Mustard and Paprika
A no-cook Southern breakfast favorite, these deviled eggs blend creamy yolks with tangy mustard and a smoky paprika finish, perfect for a quick, flavorful start to your day.
Ingredients
Check ingredients as you go.
- Eggs Filling
- Garnish
Let’s make it
Eggs Filling
Place the hard boiled eggs on a clean cutting board. Slice each egg in half lengthwise and carefully remove the yolks, placing them into a mixing bowl. Set the whites aside on a serving plate.
Eggs Filling
Mash the egg yolks with a fork until smooth. Add mayonnaise, yellow mustard, apple cider vinegar, celery salt (if using), and black pepper (if using) to the yolks. Mix thoroughly until the filling is creamy and well combined.
Eggs Filling
Spoon or pipe the yolk mixture evenly back into the hollowed egg whites. Arrange the filled eggs neatly on the serving plate.
Garnish
Sprinkle the tops of the deviled eggs with paprika for a smoky flavor and a classic Southern look. Garnish with freshly chopped chives if desired for a fresh, mild onion note and color contrast.
Tips & notes
For best flavor, use fresh eggs and prepare the filling just before serving to keep it creamy. Use a piping bag with a star tip for a decorative filling presentation. Paprika can be smoked for extra depth.
Saving it for later
Store deviled eggs covered in an airtight container in the refrigerator and consume within 3 days for best quality and safety.
Reheating
Deviled eggs are best served cold or at room temperature. Do not reheat.
