This Southern Deviled Eggs recipe starts with cream cheese, mayonnaise, and two types 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 appetizer in the entire world.
Our family fights over the deviled egg platter at BBQ picnics and holidays. Who’s gonna get the last deviled egg? I sure hope it’s me this year!
Peeling eggs has never been on my list of joys in life. But recently, I discovered how perfect eggs can be when my cousin taught me how to cook them in the INSTANT POT. (ad) And guess what? This year, I’m the one who’s making easy deviled eggs!
The INSTANT POT (ad) is an incredible tool. 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!
How to Boil Eggs on the Stove
You can always boil eggs on the stove the old fashioned way and everything will turn out just fine.
Place eggs in a saucepan and cover with cool water. Bring water to a boil. Turn off heat and cover the saucepan. Let it sit for 20 minutes, then drain and replace hot water with ice water for 10 more minutes. Peel the eggs, slice lengthwise, and place the yolks in a separate dish.
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. The taste is incredible!
That’ll do, egg. That’ll do.
The filling is how deviled eggs got their name. Mixing the filling with zesty or hot spices is a process some call ‘deviled’.
Yes, you can boil eggs several days in advance and store them in the refrigerator until ready to use. Go ahead and peel them before refrigeration and store in an air tight container.
The sky’s the limit on what type of fresh or dried herbs you can use in this recipe. Try oregano, rosemary or thyme for a unique combination. Or, add spicy pickles, jalapenos or horseradish for an extra kick!
Serving and Storage
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.
Store leftover deviled eggs in an airtight container for up to 3 days, or use the leftovers to make Egg Salad Toast! It’s delish!
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*See notes in blog post for detailed tips, photos and instructions.
- 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.
Nutrition info is an auto generated estimate.
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