Southern Deviled Eggs start with cream cheese, mayonnaise, and two kinds of mustard. Add a touch of fresh dill weed, onion, and hot sauce for the best deviled eggs you’ve ever tasted!
What’s Special About This Recipe?
Don’t you just love deviled eggs? It was my Daddy’s favorite food in the entire world.
Our family fights over these yummy eggs at BBQ picnics and holidays. Who’s gonna get the last deviled egg? I sure hope it’s me this year.
I gotta admit, I really don’t like making these babies. Peeling eggs has never been on my list of joys in life. But recently, I discovered how perfect eggs can be when my cousin, Christina, taught me how to cook them in the INSTANT POT. (ad) And guess what? This year, I’m the one who’s making the deviled eggs!
The INSTANT POT (ad) is an incredible tool for boiling eggs. It takes all the guess work out of the process and the results are amazing.
How to Boil Eggs in an Instant Pot
So, get out your INSTANT POT (ad), and use the 5 x 5 x 5 rule. Or just do what I do and push the EGG button. 🙂 Easy peasy.
You basically put 12 eggs in the pot, add a cup of water and cook the eggs for 5 minutes on HIGH. Next, let the pot release naturally for 5 minutes, then push the VENT button. Open the lid, and gently transfer the eggs to a bath of ice cold water for 5 minutes. That’s it! 5 x 5 x 5. The peelings just fall off!
Of course, you can always boil the eggs the old fashioned way and everything will turn out just fine. Peel the eggs, slice lengthwise, and remove the yolks.
What’s In The Filling?
The real secret to perfect deviled eggs is in the filling. It doesn’t matter about anything else if the filling is too thin and can’t stand up to the egg white. Ya gotta give that filling some substance.
The best way to do this is to start with cream cheese. Beat it ’til it’s really creamy, then add mayo, two kinds of mustard, and minced onions to the mix. Throw in those egg yolks, some garlic salt and pepper…and the secret ingredient…fresh dill weed. Mix until creamy.
That’ll do, egg. That’ll do.
Place the filling inside a pastry bag and pipe into the egg whites. Use a large tip that allows any lumps from the eggs to pass through. Here’s a quick video that shows you how to pipe the eggs easily with a pastry bag.
I like to use fresh herbs to garnish my deviled eggs, but you can use paprika, capers, or olives as well. Have fun with your eggs and be creative! Some of the fanciest restaurants in town serve their own version of deviled eggs with crab meat, country ham, or caviar in the filling.
More Appetizers to Love
- Smoked Pimento-Jack Cheese
- Fried Chicken Wings
- Ham & Egg Brunch Bake
- Tailgate Meatballs
- Spinach Artichoke Dip
Deviled Eggs don’t get any better than this. The secret is in the flavorful filling!
- 12 eggs, boiled, sliced and yolks removed
- 8 oz. Neufchatel cream cheese
- 1/2 cup mayonnaise (I use Duke’s) ad
- 2 Tbsp. yellow mustard
- 2 Tbsp. dijon grain mustard
- 1 Tbsp. fresh dill, chopped
- 1/4 cup onion, minced
- 1/4 tsp. garlic salt
- dash of pepper
- dash of hot sauce (optional)
- Boil eggs, peel, slice lengthwise, and remove yolks.
- Set yolks aside in a separate bowl.
- In a mixer, beat cream cheese until fluffy.
- Add mayo and both mustards. Beat on high about 3 minutes.
- Add egg yolks, fresh dill, onion, salt and pepper.
- Add a dash of hot sauce if you like it spicy.
- Continue to beat until creamy (about 3 minutes on high).
- Place egg mixture in a piping bag and pipe into egg whites.
Garnish deviled eggs with fresh dill weed if desired.
Arrange eggs on top of lettuce and parsley on a pretty platter, or use an egg tray if you have one.
- Category: Appetizers
- Method: Mix by Hand
- Cuisine: Southern
Keywords: deviled eggs, appetizers, deviled egg platter
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