Dinner/ Lunch

Southern Deviled Eggs

Deviled eggs are a classic starter for family meals and holiday gatherings. These tasty little appetizers are creamy and delicious and perfect for any occasion. 

 

Ingredients:

  • 6-8 Large Eggs, boiled and peeled
  • 1/4 Cup of Mayonnaise ( I prefer  Duke’s Mayonnaise ) 
  • 1 tsp Dijon mustard, like Grey Poupon (optional but recommended)
  • 1/4 tsp dried dill
  • Salt and Pepper to taste
  • Fresh Dill for Garnish
  • Alternate: Sliced Green Olives for Garnish
  • Paprika for Garnish

After Eggs have been boiled and peeled cut the eggs in half lengthwise. Remove the yellow yolks and place them into a bowl to prepare the filling.Mash the yolks with a fork.

Add the mayonnaise, mustard, salt, pepper and dill and mix well.

I find it easier to take the filling and put it in a sandwich type plastic bag, snip off the corner and fill the whites with the yolk mixture.

Sprinkle eggs with paprika and garnish with either a slice of green olive or sprig of fresh dill.

Best Ever Deviled Eggs

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Old Fashioned Southern Deviled Eggs 

Southern Deviled Eggs

Southern Deviled Eggs
Creamy Southern style deviled eggs with a bit of zing
Prep Time 15 minutes
Active Time 15 minutes
Total Time 30 minutes

Ingredients

  • 6-8 Large Eggs, boiled and peeled
  • 1/4 Cup of Mayonnaise ( I prefer  Duke's Mayonnaise ) 
  • 1 tsp Dijon mustard (optional)
  • 1/4 tsp dried dill
  • Salt and Pepper to taste
  • Fresh Dill for (optional) Garnish
  • Sliced Green Olives (optional) Garnish
  • Paprika for Garnish

Instructions

After Eggs have been boiled and peeled cut the eggs in half lengthwise. Remove the yellow yolks and place them into a bowl to prepare the filling.Mash the yolks with a fork.

Add the mayonnaise, mustard, salt, pepper and dill and mix well.

I find it easier to take the filling and put it in a sandwich type plastic bag, snip off the corner and fill the whites with the yolk mixture.

Sprinkle eggs with paprika and garnish with either a slice of green olive or sprig of fresh dill.

Nutrition Information:

Yield:

12-16

Amount Per Serving: Calories: 69 Total Fat: 6g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 95mg Sodium: 87mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 3g
 
Traditional Southern Deviled Eggs on a glass egg plate
 

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See this recipe shared at Weekend Potluck

 

 

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4 Comments

  • Reply
    Joanne Schweitzer
    November 11, 2017 at 1:57 pm

    I love the Dijon mustard in this recipe. I like the little kick it brings.

    • Reply
      Julia
      November 11, 2017 at 4:17 pm

      Joanne, it really does! I love it. After I tried it the first time I've made them that way ever since.

  • Reply
    Amy
    November 2, 2018 at 12:53 pm

    I have to admit that when it comes to deviled eggs, I pretty much can’t resist. Thank you for sharing your recipe at Foodie Friday.

    • Reply
      Julia Jordan
      November 2, 2018 at 1:16 pm

      Amy,
      I’m the same way! I just love deviled eggs. I have to make extras so I can have a few samples so there aren’t any missing from my egg plate for dinner.

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