Paula Deen Deviled Eggs Recipe
The Paula Deen Deviled Eggs Recipe combines eggs, mayonnaise, mustard, and paprika for a rich, creamy bite that’s always a hit.
Equipment
- Medium saucepan (for boiling eggs)
- Slotted spoon
- Mixing bowl
- Fork or potato masher
- Sharp knife
- Spoon or piping bag
- Measuring spoons
- Serving platter
Ingredients
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon salt or to taste
- 1/8 teaspoon black pepper
- 1/4 teaspoon paprika plus extra for garnish
- Optional: 1 tablespoon finely chopped pickles or relish
Instructions
Step 1: Boil the Eggs
- Place the eggs in a saucepan and cover them with water. Bring the water to a gentle boil over medium heat. Once boiling, cover the pan and remove it from heat. Let the eggs sit for 10–12 minutes.
Step 2: Cool the Eggs
- Transfer the eggs to a bowl of ice water. Let them cool for at least 10 minutes. This step is essential—it stops the cooking process and makes peeling much easier.
Step 3: Peel and Slice
- Carefully peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
Step 4: Make the Filling
- Mash the yolks with a fork until fine and crumbly. Add mayonnaise, mustard, vinegar, salt, pepper, and paprika. Mix until smooth and creamy.
Step 5: Fill the Eggs
- Spoon or pipe the yolk mixture back into the egg whites. If you want a more polished look, use a piping bag with a star tip.
Step 6: Garnish and Serve
- Sprinkle paprika on top for a classic finish. Serve chilled or slightly cool.