Handheld and easy to take down with just one bite, Southern Deviled Eggs are a crowd-favorite for just about every occasion. Serve them as the perfect finger food at summer picnics, cocktail parties, BBQ’s, holiday gatherings, brunches, and more!
In addition to the best Deviled Eggs you’ve ever had, we’ll also cover absolutely everything you need to know to get your eggs from the shell to the party with total ease:
- How to take Deviled Eggs from good to great with just a few simple ingredients like capers, tarragon vinegar, Dijon mustard, and dill! These ingredients add a refined and flavorful twist to the classic rendition, making this appetizer all the more perfect for your special occasion.
- How to cook perfect hard-boiled eggs and the trick to easy-peel eggshells.
- How to make Deviled Eggs ahead of time to help with party planning preparations.
- And, if you want to make your Southern Deviled Eggs extra gorgeous, see below for how to pipe on the yolk with a pastry bag!
WHAT ARE DEVILED EGGS?
Deviled eggs are hard-boiled eggs, cut in half, with the yolks scooped out. The yolks are transferred to a bowl and mixed with other ingredients to create a smooth and tasty filling. The filling is then transferred back into the crevice of the hard-boiled eggs. Southern Deviled Eggs are best served chilled.
DEVILED EGGS INGREDIENTS
- Large Eggs
- Mayonnaise – Mayonnaise doesn’t add too much in the way of flavor to Southern Deviled Eggs, so if you don’t like it, don’t stress. However, it is an essential ingredient for adding an ultra creamy vibe to your Southern Deviled Egg Filling.
- Mustard – For an extra special touch, use Dijon mustard instead of yellow mustard. It gives your Deviled Eggs a little tang and an extra savory note.
- Vinegar – Tarragon vinegar is an excellent choice for your Deviled Egg Filling, however, you could also use white wine vinegar or rice wine vinegar in its place. If you don’t have any vinegar on hand, you can leave it out altogether.
- Seasoning – As far as seasoning goes, all you need is Kosher salt and cayenne pepper. If you’re worried about too much heat, sub in black pepper for cayenne.
- Dill – Fresh dill is a classic pairing for eggs, and it makes these Southern Deviled Eggs extra special! If you don’t want to use fresh dill, you can sub in dried dill. You will need 2 teaspoons of dried dill for this recipe to replace the 2 tablespoons of fresh dill if desired.
- Capers – Capers are an optional ingredient, but before you nix them from your grocery list, you should know they are a total game-changer when it comes to the perfect Deviled Egg! They’re briny by nature and carry with them a salty bite — the perfect contrast to the creamy, mild yolk of the egg. Be sure to rinse the capers before using, as their brine is very salty!
You can garnish Southern Deviled Eggs with a sprinkle of paprika or Cayenne pepper, a sliced olive, or freshly minced dill or parsley.
HOW TO MAKE DEVILED EGGS
- Boil the Eggs – Place eggs in a large, wide-bottomed saucepan and fill to cover by 1” with cold water. Do not overcrowd the pan. Place over medium-high heat and bring to a boil. Once the water has reached a boil, remove the pan from the heat, cover with the lid and allow the eggs sit, covered, for 15-20 minutes, depending on how well-done you like your yolks.
- Transfer to an Ice Water Bath – Add ice water to a large bowl, and transfer eggs to the ice bath. Allow them to sit, about 15 minutes, or until the eggs have cooled.
- Peel the Eggs and Cut in Half – To peel the eggs, gently tap each end on the counter, and then applying gentle pressure, then roll the eggs on the counter, breaking up the shell on all sides. Under running, cool water, peel the eggs and set them aside on a kitchen towel to dry. Then, cut the eggs down the middle lengthwise, carefully wiping your knife clean after each cut, if desired.
- Make the Filling – Making the filling for your Southern Deviled Eggs is the easiest part! To make the filling, simply combine the yolk and other ingredients in a bowl and whisk or mash together with a fork. Alternatively, use your food processor — it makes for extremely fast work!
- Add Filling to Eggs – There are multiple methods for filling deviled eggs, none of which are difficult to do: (1) Scoop the filling back into the eggs using a small spoon; (2) add filling to a ziptop bag, snip one of the corners and squeeze into the crevice of the egg; or (3) use a pastry bag and tip.
HOW TO PIPE DEVILED EGG FILLING
To use a pastry bag for the deviled egg filling, snip the end of the bag, place a Wilton #4b star tip inside, and add the filling. Twist the bag to close, keep it pinched close with your hand and apply gentle pressure to release the filling.
HOW DO YOU COOK DEVILED EGGS SO THEY PEEL EASILY?
It’s not so much how you cook hard-boiled eggs that makes them peel easily, but more so when you cook them. Contrary to what many might think, HuffPost.com says it’s actually better to use eggs that aren’t super fresh. This is because the fresher the eggs, the more difficult they are to peel! Once your eggs have cooked, use the peeling method as mentioned above and you’ll be all set with an easy-peel hard-boiled egg!
CAN YOU MAKE DEVILED EGGS AHEAD OF TIME?
If making Southern deviled eggs for entertaining purposes, you can break up the workload by boiling and peeling the eggs 3-4 days in advance. Store them in the refrigerator in an airtight container.
If you’d like to make the Deviled Egg Filling in advance, we recommend removing the yolks and making the filling the day before you intend to serve them, and waiting to pipe the filling in just before (or the day of) the event. To do this, store the egg whites together in the refrigerator in an airtight container and the filling in another airtight container of its own.
5 MORE FINGER FOOD RECIPES YOU’LL LOVE!
- Mini Pigs in a Blanket are a beloved American classic! These are made-from-scratch, and you won’t believe just how easy they are!
- Goat Cheese Toasts feature toasted baguette slices topped with goat cheese, honey, and walnuts. The perfect finger food for brunches and cocktail parties.
- Candied Pecans made easy in the oven with fresh rosemary are salty, sweet, spicy, and addictively good!
- Meat and Cheese Tray features a simple assortment of meats, cheeses, and crackers that you can assemble and wow the crowd…without breaking the bank!
- Puff Pastry Pinwheels with Bacon and Cheddar are make-ahead, freezer friendly, and absolutely perfect for entertaining.
A recipe for Southern deviled eggs, featuring capers, tarragon vinegar, and Dijon mustard to give this delicacy a unique edge.
- 1 dozen Eggs
- 1/3 cup of Mayonnaise
- 1 heaping tablespoon of Capers drained, rinsed and chopped
- 1 teaspoon Dijon
- 1 teaspoon Tarragon or White Wine Vinegar
- 1/4 teaspoon Kosher Salt
- Generous pinch of Cayenne
- 2 tablespoons Minced Fresh Dill if desired
Place eggs in a large, wide-bottomed saucepan and fill to cover by 1” with cold water. Do not overcrowd the pan. Place over medium-high heat and bring to a rapid simmer. Remove the pan from the heat, cover with lid and allow to sit, covered, for 13-15 minutes, depending on how well-done you like your yolks.
Have ready a medium-sized mixing bowl filled with ice water. Transfer eggs to the ice bath and allow to cool completely, 15-20 minutes. To peel the eggs, gently roll on the counter, breaking up the shell on all sides. Under running cool water, peel the eggs and set aside on a kitchen towel to dry.
Cut the eggs down the middle lengthwise, carefully wiping your knife clean after each cut, if desired. Transfer the egg yolks to a food processor fitted with the blade attachment, add the remaining ingredients and process until smooth. Alternatively, place the yolk in a medium-sized mixing bowl and using a hand mixer on medium-high speed (or a whisk) mix until well-combined and smooth in consistency.
Spoon a tablespoon of yolk mixture back into egg white crevices. Alternatively, using a pastry bag fitted with a 4B open star piping tip, pipe yolk mixture back into egg whites in a circular motion. Garnish with dill, if desired, and serve immediately.
Makes 24 Deviled Eggs