These deviled eggs are everything you love about the classic southern appetizer. Creamy and full of flavor, these are everything you love about a deviled egg done right!
Honestly, I am sad I missed out on so much of my life without deviled eggs. I wasn't a fan and that's horrible. But my mom's classic southern deviled eggs made me a lover overnight - and it will you too.
You can't go to any southern bridal or baby shower, Easter lunch or Thanksgiving without deviled eggs being present. It is a given that they will be there.
A true southern appetizer staple.
Here is how my mom and I love to make ours. Full of flavor with a smooth and creamy filling and so much love!
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Ingredients Needed
- Eggs
- Greek Yogurt
- Heavy Cream
- Dijon Mustard
- White Pepper
- Teaspoon Salt
- Paprika and Chives for Topping
How to Make Hard-Boiled Eggs
There are several different ways to make hard-boiled eggs. Do whichever one you like. These can also can be made several days ahead and stored in the fridge until ready.
- Place 6 eggs in a large pot and cover with water.
- Place on burner and turn to high heat.
- Once the water comes to a boil, start a timer for 10 minutes.
- Once the 10 minutes is up, remove from heat and pour out the hot water. Fill the pot with ice and refill now with cold water.
- Leave to cool for 20 minutes until the eggs are completely cool. Gently crack the shell and peel it completely off.
- Store in an airtight container if prepping beforehand. If not, continue you on below.
How to Make
First - the Egg Yolk Filling
- Slice each hard-boiled egg down the middle longways, placing the yolk into a bowl. Set egg whites aside for later.
- Using a fork, mash all egg yolks until mostly smooth with no lumps remaining.
- Add in greek yogurt, cream, and Dijon mustard, with spices, and continue using the fork to mash together until smooth and creamy.
How To Assemble
- Using a spoon or a piping bag, fill each egg white with the yolk filling. Making sure to add a healthy amount to each.
- Finish by sprinkling the tops with the remaining paprika, freshly chopped chives, a little salt, and freshly cracked black pepper.
- Place on a platter and enjoy!
What is the Best Way to Fill Deviled Eggs?
You can fill the egg whites with the yolk mixture with 2 spoons
OR
use a disposable piping bag, snip the tip-off, and place the filling inside. This is my favorite way to do it because it is easy, less messy, and has no cleanup!
Be sure to be generous with the fillings in each egg white too.
Frequently Asked Questions
They will keep in the fridge for up to 4 days. Just store it in an airtight container in the fridge.
I love being able to prep AS MUCH AS I CAN ahead of time for a party. These are super easy to prep ahead. Make deviled eggs completely the day before your party and store them wrapped tightly in the fridge. You can also make the hard-boiled eggs up 5 days beforehand. You can also prep just the filling the day before and fill the egg whites right before serving. So many options for prep!
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- How to Make Loaded Deviled Eggs
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Classic Southern Deviled Eggs
- Total Time: 35 minutes
- Yield: 12 1x
- Diet: Gluten Free
Description
These deviled eggs are everything you love about the classic southern appetizer. Creamy and full of flavor, these are everything you love about a deviled egg done right!
Ingredients
- 6 Eggs
- 2 Tablespoons Non-Fat Greek Yogurt
- 3 Tablespoon Cream
- 2 Teaspoons Dijon Mustard
- ¼ Teaspoon White Pepper
- ¼ Teaspoon Salt
- Paprika and Chives for Topping
Instructions
Hard Boil Eggs
- Place 6 eggs in a large pot and cover with water. Place on burner and turn to high heat.
- Once the water comes to a boil, start a timer for 10 minutes.
- Once the 10 minutes is up, remove from heat and pour out the hot water. Fill the pot with ice and refill now with cold water.
- Leave to cool for 20 minutes until the eggs are completely cool.
- Gently crack the shell and peel it completely off.
- Store in an airtight container if prepping beforehand. If not, continue you on below.
Filling
- Slice each hard-boiled egg down the middle longways, placing the yolk into a bowl. Set egg whites aside for later.
- Using a fork, mash all egg yolks until mostly smooth with no lumps remaining.
- Add in greek yogurt, cream, and Dijon mustard, with spices, and continue using the fork to mash together until smooth and creamy.
To Assemble
- Using a spoon or a piping bag, fill each egg white with the yolk filling. Making sure to add a healthy amount to each.
- Finish by sprinkling the tops with the remaining paprika, freshly chopped chives, a little salt, and freshly cracked black pepper.
- Place on a platter and enjoy!
Notes
- You can use mayo in place of the greek yogurt if desired.
- Deviled eggs can be made up to a day ahead of time. Store in the fridge tightly covered.
- Hardboiled eggs can be made up to 4 days ahead of time, keeping peeled and whole until time to make the filling.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 egg
- Calories: 60
- Sugar: 1.1 g
- Sodium: 116.5 mg
- Fat: 3.2 g
- Carbohydrates: 1.4 g
- Fiber: 0.1 g
- Protein: 6.1 g
- Cholesterol: 96.5 mg
Keywords: Classic Southern Deviled Eggs
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David Martin says
You said, "sad I missed out...of my life without deviled eggs. I wasn’t a fan...But my mom’s classic southern deviled eggs made me a lover overnight'..."
That makes no sense. Either you had them as a kid or not. Are you trying to say you were an adult before you realized mom made good deviled eggs? C'mon, quit being disingenuous by making up silly lead in stories - we're not that stupid...
Heather says
Yes! Exactly....I did not like deviled eggs growing up as a kid but love them now! I would love to hear some of the foods that you didn't like as a kid but enjoy now as an adult. I know we all have some. Thanks for reading the post!