These southern 4-ingredient deviled eggs are the ones my aunt insists I bring to every family gathering because the plate is always empty in about five minutes. They’re creamy, tangy, and just a little nostalgic—nothing fancy, just the classic Midwestern–meets–Southern church potluck style I grew up with. With only hard-boiled eggs, mayonnaise, yellow mustard, and paprika, they’re perfect for busy weeks when you want something that tastes like you spent way more time than you actually did.
Serve these deviled eggs chilled on a simple white plate or deviled egg tray, with an extra light dusting of paprika right before they hit the table. They pair perfectly with barbecue chicken, baked ham, or pulled pork sandwiches, plus all the usual potluck suspects like potato salad, coleslaw, and green beans. At home, I’ll set them out as a quick appetizer alongside sliced veggies and crackers, or tuck a couple onto a lunch plate with a simple side salad for an easy, protein-packed meal.
Southern 4-Ingredient Deviled Eggs
Servings: 12 halves (6 whole eggs)
Ingredients
6 large eggs
1/4 cup mayonnaise
2 teaspoons yellow mustard
Paprika, for sprinkling
Directions
Place the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch. Set the pan over medium-high heat and bring just to a full boil.
Once the water reaches a rolling boil, turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for 10–12 minutes.
While the eggs sit, prepare a large bowl of ice water. When the time is up, transfer the eggs to the ice bath and let them cool completely, about 10 minutes. This helps prevent gray yolks and makes peeling easier.
Gently crack and peel the cooled eggs under running water. Pat them dry with a paper towel, then slice each egg in half lengthwise.
Pages: 1 2
