Southern Devil Eggs with Dijon

Southern Devil Eggs

with Dijon

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Exemplifying Southern comfort and tradition, these Deviled Eggs from the South combine creamy indulgence with tangy flair, and are made even more enticing with the addition of Dijon mustard. A cherished feature of gatherings across the region, these eggs exude a nostalgic and inviting charm, reminiscent of treasured family heirlooms passed through time. Their inviting presentation and symphony of flavors, accented by the subtle kick of Dijon mustard and garnished with smoky paprika. These Deviled Eggs effortlessly weave together cherished memories and the coziness of home, inviting all to savor the blend of tradition and innovation.

You Will Need

6-8 large eggs
2 tablespoons real mayonnaise
2 tablespoons mayonnaise salad dressing
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Salt and pepper to taste
Optional: paprika, fresh herbs (chives, dill, parsley) for garnish

Indulge in the versatility of our devil egg recipe, perfectly crafted to elevate every occasion from potlucks to tailgating events and even elegant parties. These deviled eggs are more than just a dish; they are a culinary masterpiece designed to impress and delight every palate. With their classic yet innovative flavors, these crowd-pleasing snacks are the ideal addition to your party food spread, effortlessly adapting to the size of the gathering, whether it's a small family gathering or a large community event. The creamy filling, enhanced by a touch of Dijon mustard and garnished with smoky paprika and fresh chives, creates a harmonious blend of traditional and contemporary tastes that appeals to a wide range of preferences. Don't miss the opportunity to infuse your celebrations with the magic of our egg recipe, a testament to the joy of good food and great company on any occasion.

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Instant Pot

How to make Southern Deviled Eggs

Stove Top Directions Below

Cooking the Eggs (Instant Pot):

Place the trivet inside the Instant Pot and add 1 cup of water to the bottom.
Place the eggs on the trivet, ensuring they are not stacked on top of each other.
Close the Instant Pot lid and set the vent to the sealing position.
Select the "Manual" or "Pressure Cook" function and set it to high pressure for 5 minutes.
Once the cooking time is up, perform a quick pressure release by carefully turning the vent to the venting position.
Open the Instant Pot lid and transfer the eggs to an ice water bath to cool for about 5 minutes.
Preparing the Deviled Eggs (Manual):
Gently tap each boiled egg on a hard surface to crack the shell.
Begin peeling from the cracked end, where there's usually an air pocket, making it easier to peel.
Peel under cool, running water to help remove any small shell fragments.
Once peeled, cut the eggs in half lengthwise.
Carefully remove the yolks and place them in a separate bowl.
Preparing the Filling:
Mash the egg yolks with a fork until they are smooth and free of lumps.
Add mayonnaise, Dijon mustard, and lemon juice to the mashed yolks.
Mix well until the filling is creamy and well combined.
Season the mixture with salt and pepper to taste. Adjust the seasoning to your preference.
Filling the Egg Whites:
You can either spoon the filling into the egg whites or use a piping bag to create a more decorative look.
If using a piping bag, choose a decorative tip for a classy touch.
Garnishing:
Sprinkle a small amount of paprika over the filled deviled eggs for a pop of color and flavor.
Finely chop fresh herbs like chives, dill, or parsley and sprinkle them over the eggs for an elegant finish.
Chilling and Serving:
Place the filled and garnished deviled eggs in the refrigerator for at least 30 minutes to allow the flavors to meld and the eggs to chill.
Presentation:
Arrange the deviled eggs on a serving platter.
You can place them on a bed of lettuce and halved cherry tomatoes for a beautiful presentation.
Consider using a decorative tray or plate for an added touch of elegance.

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Stove Top

How to make Southern Deviled Eggs

Boiling the Eggs:
Place the eggs in a single layer in a saucepan and cover them with water.
Bring the water to a gentle boil over medium-high heat.
Once the water reaches a boil, reduce the heat slightly to maintain a gentle boil.
Cook the eggs for about 9-10 minutes for large eggs.
After cooking, immediately transfer the eggs to an ice water bath to cool and stop the cooking process. Let them sit for about 5 minutes.
Peeling the Eggs:
Gently tap each boiled egg on a hard surface to crack the shell.
Begin peeling from the cracked end, where there's usually an air pocket, making it easier to peel.
Peel under cool, running water to help remove any small shell fragments.
Cutting and Preparing the Eggs:
Once peeled, cut the eggs in half lengthwise.
Carefully remove the yolks and place them in a separate bowl.
Arrange the egg white halves on a serving platter.
Preparing the Filling:
Mash the egg yolks with a fork until they are smooth and free of lumps.
Add mayonnaise, Dijon mustard, and lemon juice to the mashed yolks.
Mix well until the filling is creamy and well combined.
Season the mixture with salt and pepper to taste. Adjust the seasoning to your preference.
Filling the Egg Whites:
You can either spoon the filling into the egg whites or use a piping bag to create a more decorative look.
If using a piping bag, choose a decorative tip for a classy touch.
Garnishing:
Sprinkle a small amount of paprika over the filled deviled eggs for a pop of color and flavor.
Finely chop fresh herbs like chives, dill, or parsley and sprinkle them over the eggs for an elegant finish.
Chilling and Serving:
Place the filled and garnished deviled eggs in the refrigerator for at least 30 minutes to allow the flavors to meld and the eggs to chill.
Presentation:
Arrange the deviled eggs on a serving platter.
You can place them on a bed of lettuce and halved cherry tomatoes for a beautiful presentation.
Consider using a decorative tray or plate for an added touch of elegance.

These steps will help you create deviled eggs that are not only delicious but also visually appealing and suitable for classy occasions. Feel free to adjust the ingredients and presentation to match your personal preferences and the theme of your event.

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To store deviled eggs, follow these steps to ensure

they stay fresh and maintain their quality:

Cooling: After preparing the deviled eggs, allow them to cool completely before storing.
Covering: Place the deviled eggs in an airtight container. If possible, use a container that has a tight-fitting lid to prevent air from getting in and affecting the taste and texture.
Layering: If you need to stack the deviled eggs, place a layer of parchment paper or plastic wrap between the layers to prevent them from sticking together.
Temperature: Store the container of deviled eggs in the refrigerator. The cool temperature will help prevent bacterial growth and maintain their freshness.
Timing: Deviled eggs are best when consumed within 1-2 days of preparation. While they can still be safe to eat for a few more days, the texture and flavor may start to deteriorate after that.
Garnishes: If you've added paprika, herbs, or other garnishes, be aware that these can become wilted or lose their vibrancy after being stored. Consider adding these garnishes just before serving for the best presentation.
Transporting: If you're planning to transport deviled eggs, place them in a container with a secure lid and keep them in a cooler with ice packs to maintain their temperature and quality.