The good ol’ Classic Deviled Eggs. This is my moms recipe that she made year after year and while it’s very simple it’s so delicious.
Classic Deviled Eggs
I grew up Southern Baptist ya’ll and an event with our food was just unheard of. And let me tell you these ladies could cook. A sweet memory that I will forever keep is going to church with my Granny. My family lived around 45 minutes away from her but went to a church closer to home regularly. We would visit her during Church Homecoming, and if you don’t know what homecoming is at a southern baptist church you need to find one to attend asap! After the service we would have a huge pot-luck with every deep fried southern food you can think of. 4 different types of mashed potatoes, green beans smothered in bacon greasy, to many casseroles to count, and of course the best part that finished of any true southern meal, the deviled egg. Growing up in the south deviled eggs are like a roll. A side dish that goes with just about any meal. This recipe isn’t anything fancy just the good ol’ classic that you are going to love!
- Eggs, 6
- Mayonnaise, 1/4 cup
- Mustard, 1 tsp
- Salt, 1/8 tsp
- Pepper, 1/8 tsp (or to taste)
- Optional: Sprinkle with paprika and top with fresh parsley for garnish
- Place eggs in a pot and cover with water. Heat to a boil and allow to cook for 1-2 minutes. Cover and remove from heat and allow to sit for 10-14 minutes.
- Peel eggs, slice in half, and add yolk to a bowl. Use a fork to mash and mix yolk with mayonnaise, mustard, salt, and pepper.
- Spoon in yolk mix to your egg white. Optional: Sprinkle with paprika and top with fresh parsley for garnish.