Best Damn Deviled Eggs are creamy and tangy. Classic deviled eggs are easy to make, so delicious, and a flavor bomb appetizer!
Deviled or “Stuffed” Eggs are the perfect addition to any party or gathering and a staple at our family dinners!
Best Damn Deviled Eggs show up as often as fried chicken and sweet tea do at social events in the South. At church socials, family reunions, barbeques, and celebrations you can always find at least one platter of this quintessential side dish.
This recipe is actually my husband’s recipe. It’s basic, unadulterated Stuffed Eggs. However, they are full of flavor. The texture is smooth and creamy studded with sweet pickles that add a briny flavor and a little crunch.
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Best Damn Deviled Eggs
How far in advance can I make Best Damn Deviled Eggs?
- You can make deviled eggs up to 2 days in advance. The key is to keep the whites and egg yolk filling separately. Wrap the egg white halves well with plastic wrap or in an airtight container. Keep the yolk filling sealed in a resealable plastic bag with all the air squeezed out. When you’re ready to assemble, simply snip the corner off the bag and fill the egg whites with the mixture.
- For assembled ready-to-serve deviled eggs, you can fill the eggs and store them covered up to 12 hours ahead or overnight.
How long can deviled eggs stay out of the refrigerator?
- If you serve Best Damn Deviled Eggs or another dish that contains hard-boiled eggs at a party, place your tray on a bed of ice to keep the eggs cold.
- Even on ice, hard-boiled eggs should only be left out for 2 hours. If possible, refrigerated after 2 hours if there are any left. If they sit out longer than 2 hours, throw the eggs out.
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Best Damn Deviled Eggs
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 1/2 tablespoon yellow mustard
- 1 and ½ tablespoon sweet pickles diced
- 1/3 teaspoon celery seed paprika
Garnishes optional:
- pickle slice
Instructions
- Boil the eggs: Place the eggs in a medium (2-3 quart) saucepan and fill with enough water to cover the eggs by 2 inches.
- Split the eggs in half and scoop out the yolk into a small bowl.
- Make the filling: Mash the yolks with a fork, then stir in the mayonnaise, pickles, mustard, celery seeds, salt, and pepper.
- Stir until combined.
- Place the egg whites on a serving platter and spoon approximately 1 tablespoon of the mixture into the egg white half.
- Garnish as desired.
- Cover and refrigerate until ready to serve.
- Storage times and tips in post above.
Notes
Nutrition
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Janice says
When taking eggs to a pot-luck, plate them on a tray in cupcake liners. The liners protect the eggs when you wrap the tray with plastic wrap. They can be easily picked up by hand, so the food line keeps moving. No chasing the eggs with a spoon to serve them. The tray size can be adapted to the number of eggs; when it is a pot-luck you do not want to run out! Just do not store them overnight in the refrigerator, the moisture destroys the paper.
Paula says
That’s a great tip, Janice!! Thank you!!