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Halve 7 eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish and mustard. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles and pimentos. Store covered in refrigerator.
- Traditional Southern Deviled Eggs
Traditional Southern Deviled Eggs Newsletter
- Lighter Southern Deviled Eggs Recipe
Stir in the mayonnaise, relish, mustard, and spice blend...
- Traditional Southern Deviled Eggs
- Paula Deen Deviled Eggs
- Why Is It called A Deviled Egg?
- What Are The Ingredients For Deviled Eggs?
- How to Make Hard-Boil Eggs Easier to Peel
- How to Fill Deviled Eggs
- Tips For Making The Best Eggs
Paula Deen’s deviled eggs are a Southern version of the classic appetizer. Filled with boatloads of mayo and sweet pickle relish, the egg yolk filling is nothing short of heavenly. You’ll love the level of sweetness the pickles add to the creamy and savory filling. Sprinkled with just a bit of paprika, they have just the perfect amount of heat that...
As sinister as its name sounds, there’s nothing evil about deviled eggs. “Deviled” is just a term used in the 18th century to define food that’s infused with spices. Deviled eggs are also sometimes called dressed eggs, Russian eggs, stuffed eggs, and salad eggs. Several monikers, but they all refer to the same delicious hors d’oeuvre.
Large Eggs – I like to use large eggs because, well, the larger they are, the more there is to eat! Be sure they’re all of a similar size so that they’ll cook evenly.
Making deviled eggs is super easy. It’s the peeling that can sometimes be a hassle. I’ve tried so many tips and jacked up so many hard-boiled eggs. I’ve tried steaming, pressure cooking, boiling with cold water, and so much more, but none of them yielded consistent results. Eventually, I found the technique that works best for me. It’s not as compl...
The Paula Deen method is super simple: just scoop some filling into the egg whites’ holes, and you’re all set. This is the most basic technique – real easy and the clean-up is a breeze. If you want a prettier presentation, though, use a piping bag. Your eggs will look much cleaner and more polished this way. Plus, it’ll also be a lot easier control...
Use a pot big enough to fit the eggs comfortably. Stuffing the eggs in a small pot will cause them to crack during cooking.Paula Deen uses a food processor to easily mash the egg yolks. It speeds things up and mashes the yolks beautifully. The stand mixer also works the same way. The only disadvantage to these methods...Paula Deen’s recipe calls for a TON of mayo. I’m not surprised – we all know the queen of southern cooking is not afraid of adding fat to her dishes! But you might want to add the mayo in batches,...Her cream filling is already super flavorful, but there are many ways you can make this recipe your own. Raid your fridge for whatever mix-ins you can add! Here are some suggestions:- (8)
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- Recipes
Instructions. In a medium bowl, place yolks from eggs. Place egg whites on a serving platter. Add mayonnaise and remaining 4 ingredients to yolks. Using a fork, mash yolks to desired consistency, stirring until mixture is almost smooth. Spoon or pipe mixture into egg whites; garnish with chives, if desired.
Remove egg yolks, and place in a small bowl. Set egg whites aside. Mash egg yolks with a fork until crumbly. Add mayonnaise, relish, chives, mustard, pepper, and garlic powder, stirring until well combined. Pipe or spoon egg yolk mixture into egg whites. Garnish with chives and paprika, if desired. Deviled eggs are a classic southern appetizer ...
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Delicious Deviled Eggs. Serving deviled eggs as a side or appetizer is a treasured tradition in the South, and Paula loves whipping up everything from classic deviled eggs to more creative versions. There’s a little bit of everything included in this delicious deviled eggs collection, and these recipes are sure to be the star of any Southern ...
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