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Southern Deviled Eggs


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I can’t believe ithas taken me this long to make this a blog post.  Deviled Eggs are one of the special treats that I so look forward to during the Holidays  No quality southern meal would be be complete without a plate of these special appetizers.  First I’d like to take some of he fear away from preparing Deviled Eggs.  Do you worry about under cooking or over cooking hard boiled eggs?  Here is a fool proof method to get them right every time.

Hard-Boiled Egg Prep

Place 6 to 8 raw eggs in the bottom of a wide sauce pan.  Cover the eggs with about an inch of water.  Add a pinch of salt and/or a teaspoon of white vinegar to the water.  This will help keep the whites from leaking out of any small cracks in the egg shells as your cooking them.  Turn the heat to medium high.  Bring the water to a simmer.  When you get  simmer, remove the pan from the heat and reduce the temp to low.  Place the pan back on the heat and allow the simmer to continue for 1 minute.  If your using an electric cook top, just turn off the burner,  the residual heat will do the trick.  Remove the pan from the heat, cover and let eggs sit in the water for 12 – 15 minutes.  Pour out the hot water and shock with cold water and ice.  Wait about 5 minutes and they are ready to peel.

Southern Deviled Eggs


  • 6 – 8 hard boiled eggs, peeled and rinsed
  • 1/4 cup mayonnaise
  • 1 teaspoon sweet pickle brine or white vinegar
  • 1 1/2 teaspoons Creole mustard
  • 1/8 teaspoon salt
  • freshly ground black pepper
  • Smoked Spanish Paprika, for garnish


Slice the eggs in half lengthwise, removing the yolks to a medium bowl, and placing the whites on a serving platter.

Mash the yolks into a fine crumble using a fork.  Add the mayonnaise, brine or vinegar, mustard, salt and pepper and mix well.

Using a pastry bag with a large star tip or just using a spoon, evenly disperse the yolk mixture into the egg whites.  Sprinkle with paprika and serve.  Enjoy!

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Categories : Starters

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