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Traditional Southern Deviled Eggs Recipe

Traditional Southern Deviled Eggs

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (231)

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Average Rating:

Total Reviews: 231

Showing 11-20 of 231

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  • on January 01, 2013

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    I really liked this recipe and it was very easy!

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  • on January 01, 2013

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    Altered the amounts to fit my needs and they were awesome, wish i would have made more!

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  • on December 26, 2012

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    Classic recipe that everyone should know how to make.

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  • on December 25, 2012

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    Used sweeter Miracle Whip, 1/2 green olive for garnish. Smoked Paparika is the secret though. Yummm. Put any extra on celery stick and snack.

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  • on November 23, 2012

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    Add 1tsp of sugar

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  • on November 22, 2012

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    If taking these to a dinner, a word of advice: TRIPLE--or at least double--this recipe if you expect to have any left when you reach your destination. I had to restrain myself as I was filling the egg whites in order to have enough!. Deeeeelish! I consulted my Betty Crocker cookbook for an idea of how much salt and pepper to add, and it's 1/2 t salt and 1/4 tsp pepper. Don't think you've added too much salt if you taste the filling only; remember that there will be a big ol' egg white in the mix when you take a bite. Perfect.

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  • on November 21, 2012

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    The quintessential southern deviled egg. Don't change a thing in this recipe!

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  • on November 18, 2012

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    absolutely love these! best deviled eggs i've ever had! i make them for every family gathering. use a sandwich bag with a corner cut off to fill the eggs, a lot easier than a spoon.

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  • on November 18, 2012

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    These were so yummmy!! I made them last night and i expected my husband and i to eat a few but we ended up eating them all! We couldnt stop ourselves they were so good. Will be makin them again for sure.

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  • on October 27, 2012

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    great eggs thank,you Ms Paula Deen

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