Creamy Deviled Eggs

Southern Deviled eggs are the quintessential crowd-pleaser, especially during Easter festivities. They’re creamy, flavorful, and versatile, making them a beloved addition to any holiday spread. Whether you’re hosting a brunch, potluck, or simply craving a delicious snack, deviled eggs are sure to impress.

Southern Deviled Eggs, or Stuffed Eggs as they are known in Guyana(Guyanese version doesn’t have pickle juice) is always a crowd pleaser at any gathering and the first to go.  Let’s me show you how to make perfect deviled eggs by explore tips and tricks for effortless peeling, creative variations such as Curried Deviled Eggs or Cheddar and Chive Deviled Eggs, and celebrate their significance during Easter.

Easter is a time for celebration, renewal, and gathering with loved ones. Whether you’re hosting a formal brunch or a casual family gathering, serving a platter of beautifully garnished deviled eggs is sure to delight your guests and add a touch of elegance to your table.

How to make easy and delicious classic Deviled Eggs

What are Deviled Eggs

Deviled eggs, also known as stuffed eggs or dressed eggs, consist of hard-boiled eggs that are halved, with their yolks mixed with various ingredients like mayonnaise, mustard, and spices, then piped or spooned back into the egg whites. The result is a creamy, savory bite-sized treat that never fails to delight.

Tips and trick on how to perfectly peel eggs

Peeling hard-boiled eggs can sometimes be a frustrating task, leaving you with unsightly craters and torn whites. However, with the right techniques, you can achieve smooth, flawless egg peeling every time. Here are some tips:

1. Start with older eggs: Fresh eggs can be more challenging to peel. Using eggs that have been in your refrigerator for about a week or two will make the peeling process easier.

2. Use the right cooking method: Whether you prefer boiling or steaming, ensure that your eggs are cooked properly. Overcooked eggs can lead to tough whites and difficulty peeling. Cooking the eggs for about 7-8 minutes usually does the trick. Aim for medium-boiled eggs for the perfect balance between firm whites and creamy yolks.

3. Shock in ice water: After boiling or steaming, immediately transfer the eggs to an ice water bath. This rapid cooling process helps shrink the egg whites away from the shell, making them easier to peel.

4. Gently tap and roll: Once the eggs have cooled, gently tap them on a hard surface to crack the shell, then roll them between your hands to loosen it further. Start peeling from the wider end, where the air pocket is located.

5. Peel under running water: Peeling eggs under running water can help wash away any remaining shell fragments and facilitate smoother peeling.  You can also simply dip it back into the bowl of iced water as you peel.

Tasty classic Deviled Eggs

Stuffed Eggs Variations to Try

While traditional southern deviled eggs are always a hit, experimenting with different flavor combinations can take your Easter spread to the next level. Here are some creative variations to consider:

  • Bacon and Cheddar: Incorporate crispy bacon crumbles and sharp cheddar cheese into the yolk mixture for a savory twist on classic deviled eggs.
  • Avocado and Lime: Mash ripe avocado with lime juice, cilantro, and a hint of cayenne pepper for a creamy, zesty filling that’s perfect for spring.
  • Smoked Salmon and Dill: Fold finely chopped smoked salmon and fresh dill into the yolk mixture for an elegant appetizer reminiscent of a classic bagel topping.
  • Sriracha and Sesame: Add a kick of heat with sriracha sauce and a sprinkle of toasted sesame seeds for an Asian-inspired flavor profile that’s sure to impress.
  • Pickled Red Onion and Goat Cheese: Top your deviled eggs with tangy pickled red onions and crumbled goat cheese for a sophisticated twist on sweet and savory.
Tasty Deviled Eggs made simple.

Delicious recipes to try for Easter

Tasty Deviled Eggs made simple.

Get the Recipe Classic Deviled Eggs

Prep Time: 30 minutes
Cook Time: 10 minutes
Servings: 6


  • 6 large eggs
  • 3 tbsp mayo
  • 1/4 tsp yellow or Dijon mustard
  • 1 tsp pickle juice
  • a couple dashes of hot sauce
  • salt, to taste


Hard-boil the Eggs

  • Place the eggs in a single layer at the bottom of a saucepan. Cover the eggs with water, ensuring they are submerged by at least an inch. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for about 10-12 minutes for medium-boiled eggs. After the desired time, transfer the eggs to an ice water bath to cool completely.

Peel the Eggs

  • Gently tap each egg on a hard surface to crack the shell. Roll the egg between your hands to loosen the shell. Peel the shell under running water to help remove any remaining shell fragments.

Prepare the Filling

  • Once the eggs are peeled, slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Mash the yolks with a fork until smooth. Add mayonnaise, yellow mustard, pickle juice, salt, and hot pepper (if using) to the mashed yolks. Mix until well combined and creamy. Adjust seasoning to taste.

Fill the Egg Whites

  • Using a spoon or piping bag, fill each egg white half with the yolk mixture. For a decorative touch, use a piping bag fitted with a star tip to create swirls or peaks on top of the filled eggs.

Garnish and Serve

  • Sprinkle the deviled eggs with paprika, chopped chives, or additional hot pepper for added flavor and presentation. Arrange the deviled eggs on a serving platter and refrigerate until ready to serve.
Cuisine: American
Course: Appetizer
Author: Jehan Powell