Mama’s Deviled Eggs

 There's something timeless about deviled eggs. They’re simple, comforting, and always the first to disappear at gatherings. But Mama's version is in a league of its own—creamy, tangy, and sprinkled with a touch of paprika. They are the very definition of a perfect Southern-style deviled egg.

I can still see myself at the kitchen counter as a child, watching Mama peel each egg with patience and care. She had a way of turning even the simplest recipe into something special—like it held history, love, and a little bit of magic. These deviled eggs were a staple at every Sunday lunch, Easter dinner, family picnic, and holiday table. And no matter how much time passed, their taste never changed: like home.

Why This Recipe
It’s unfussy, nostalgic, and doesn't need reinventing. With just good eggs, a creamy filling, and that special touch, it comes together quickly, brings people together, and always satisfies. Every bite is a reminder of a full kitchen, full plates, and a full heart.

Serving Suggestions
Arrange the deviled eggs on a chilled platter and sprinkle with paprika or fresh chives. They’re perfect for brunch, barbecues, holiday meals, or potlucks. For an elegant touch, try topping them with crispy bacon bits, a slice of olive, or a tiny dot of hot sauce.

Storage & Freezing
Deviled eggs are best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days. For best results, keep the filling and egg whites separate until just before serving.

Freezing is not recommended, as the texture of the eggs will not hold up after thawing.

Recipe Variations

• Spicy Kick: Add a dash of hot sauce or a teaspoon of Dijon mustard to the filling.

• Bacon & Cheddar: Stir in crumbled cooked bacon and shredded sharp cheddar.

• Pickle Lovers: Mix in finely chopped dill pickles or a spoonful of pickle relish.

• Avocado Twist: Replace half of the mayonnaise with mashed avocado for a creamy, modern flavor.

Ingredients

• 6 large eggs

• ¼ cup mayonnaise

• 1 teaspoon yellow mustard

• 1 teaspoon white vinegar (optional, for extra tang)

• Salt and black pepper, to taste

• Paprika, for garnish

Instructions

1. Boil the Eggs:
   Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 12 minutes.

2. Cool and Peel:
   Drain the hot water and transfer the eggs to a bowl of ice water. Let cool for 5–10 minutes, then peel carefully.

3. Slice and Scoop:
   Slice each egg in half lengthwise. Gently remove the yolks and place them in a small mixing bowl. Arrange the egg whites on a serving platter.

4. Make the Filling:
   Mash the yolks with a fork until fine. Add the mayonnaise, mustard, vinegar (if using), salt, and pepper. Mix until smooth and creamy. Taste and adjust seasoning as needed.

5. Fill the Eggs:
   Spoon the filling into each egg white hollow, or use a piping bag fitted with a star tip for a decorative look.

6. Garnish and Serve:
   Lightly sprinkle each egg with paprika. Serve immediately or refrigerate until ready to enjoy.