Description
Ain’t nothing like Southern-Style Deviled Eggs, mmm. It all starts with perfect hard-boiled eggs that we’ll break down and divide. Listen, the yolk mixture is the heart of an exceptional deviled egg, and this recipe yields one flavorful, scrumptious filling! It’s full of classic Southern elements like Duke’s mayo, Cajun seasoning, relish, and more. Deviled eggs are such a staple appetizer for holidays, potlucks, parties, and everything in between. They’re just so unbelievably good, y’all!
Ingredients
- 12 large hard-boiled eggs
- ½ cup + 2 tablespoons full-fat mayonnaise, preferably Duke’s!
- 2 tablespoons unsalted butter, softened
- 1 ½ tablespoons smooth dijon mustard
- 1 tablespoon sweet relish
- 1 teaspoon Creole Cajun Seasoning– homemade or store-bought
- Pinch of ground nutmeg (yes, nutmeg)
- Kosher salt & fresh ground black pepper, to taste
- Smoked paprika, fresh chopped dill or finely chopped chives, for garnish- optional
Instructions
- Slice the hard-boiled eggs in half lengthwise. Use a small spoon to gently scoop out the yolk and place it into a bowl, then place the egg white on a platter. Repeat the process until the egg parts have been separated. Use a fork to mash up the yolks as much as you can.
- Next, add the mayonnaise, softened butter, dijon mustard, sweet relish, Cajun seasoning, nutmeg, and salt/pepper- to taste. Then mix until fully incorporated. You can also use a handheld mixer to achieve a super smooth consistency if you’d like.
- Spoon the filling into a piping bag fitted with a plain tip or star tip (or spoon the filling into a ziplock bag and cut off a small snip at the corner). Pipe the filling into the egg whites on the platter. You can also just spoon the filling into the egg whites, too.
- Then sprinkle the top of the filled eggs with smoked paprika and garnish with fresh chopped dill or chives for a pop of herby freshness, if desired. Enjoy!
Notes
- Please read blog post in its entirety for more tips + tricks.