Classic Deviled Eggs

classic deviled eggs

Classic Deviled Eggs are a treasured dish in the South!

Classic Deviled Eggs
Makes 24 servings
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  1. 12 hard-cooked eggs, peeled and halved lengthwise
  2. ½ cup mayonnaise
  3. 1 tablespoon minced fresh chives
  4. 1 tablespoon minced fresh tarragon
  5. 1 tablespoon whole-grain mustard
  6. Pinch salt
  7. Garnish: minced fresh chives
  1. In a medium bowl, place yolks from eggs. Place egg whites on a serving platter.
  2. 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.
  1. Whole eggs can be cooked, peeled, and refrigerated the day before assembling and serving them.
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