Southern Deviled Eggs
Classic Southern deviled eggs, creamy, flavorful, and perfect for any upcoming holiday celebration. Made with a balance of mayo, sour cream, mustard, and spices, topped with smoked paprika, chives, and optional bacon bits for that extra Southern touch.
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Equipment
Ingredients
- 12 large eggs hard-boiled and peeled
- 1/3 cup mayonnaise
- 2 tbsp sour cream
- 1 tsp Dijon mustard
- 1 tsp white wine vinegar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1/4 cup grated parmesan cheese optional
- 2 tbsp bacon bits optional, cooked
- 1 tbsp lemon juice freshly squeezed
- 1 tsp paprika for garnish
- 1 tbsp chopped chives for garnish
- 1 tbsp chopped parsley for garnish
Instructions
- Boil the Eggs: Place eggs in a saucepan and cover with water. Bring to a boil, then reduce to simmer for 9–10 minutes. Remove, cool in ice water, and peel.
- Prepare Yolks: Slice eggs in half lengthwise. Remove yolks and place in a mixing bowl. Mash with a fork until smooth.
- Mix the Filling: Add mayonnaise, sour cream, Dijon mustard, white wine vinegar, garlic powder, onion powder, salt, pepper, lemon juice, and parmesan (if using) to the yolks. Mix until creamy and well combined.
- Optional Bacon: Fold in bacon bits for extra flavor and texture.
- Pipe the Filling: Spoon or pipe the yolk mixture back into the egg whites. Use a piping bag or a zip-top bag with a small corner snipped for even distribution.
- Garnish: Sprinkle with paprika, chopped chives, and parsley. Chill for 10 minutes before serving for best flavor.
- Serve: Arrange on a tray and enjoy as a perfect holiday appetizer alongside other dishes like Greek Lemon Chicken and Potatoes or Crockpot Marry Me Chicken Pasta.
Notes
● Marinate bacon bits for extra flavor before adding.
● Sweet or dill relish can be added based on preference.
● Chilling the eggs slightly helps the filling set.
● For a holiday platter, make multiple trays as these are always the first to go.
Frequently Asked Questions
Can I prepare these deviled eggs in advance? Yes, you can prepare the filling and assemble the eggs a few hours before serving. Keep refrigerated until ready. Can I omit the bacon? Absolutely. Bacon adds texture and smoky flavor, but the recipe is delicious without it. Do I have to use both mayo and sour cream? You can use only mayo, but the combination with sour cream makes the filling creamier and tangier. How do I prevent the filling from being too runny? Measure the liquids carefully and mash the yolks completely before mixing. The filling should hold its shape when piped.Nutrition
Calories: 110kcalCarbohydrates: 1gProtein: 6gFat: 9gSaturated Fat: 3gCholesterol: 95mgSodium: 210mgPotassium: 55mgVitamin A: 4IUCalcium: 3mgIron: 4mg