When you need a quick snack or a side dish for a get-together, deviled eggs are always a good choice. I love how simple they are to make, and everyone seems to enjoy them.
Today, I’m sharing two easy deviled egg recipes that I think you’ll really like. We have a classic Southern deviled eggs recipe and one with a little bit of heat to spice things up!
Jump to Recipe:
- 1. Classic Southern Deviled Eggs for Your Next Party
- 2. Spicy Jalapeno Popper Deviled Eggs with a Kick
Classic Southern Deviled Eggs for Your Next Party
These creamy Southern deviled eggs are a favorite for a reason. They are simple to make and always a hit at any gathering, big or small.
Key Ingredients & Tips
- Perfect Hard-Boiled Eggs: Start with older eggs for easier peeling. Cook them just right so the yolks are firm but not green.
- Creamy Yolks: Use full-fat mayonnaise and a touch of sweet pickle relish for the best texture and taste.
- Mustard Choice: A little Dijon mustard adds a nice tang without being too strong. Yellow mustard works too for a classic taste.
What You Need
- 6 large eggs, hard-boiled and peeled
- 1/4 cup mayonnaise
- 1 teaspoon yellow mustard (or Dijon)
- 1 teaspoon white vinegar (optional, for brightness)
- Salt and black pepper to taste
- Paprika, for garnish
⏱️ Time: 20 minutes🍽️ Yields: 12 halves
How to Make It
Step 1: Prep the Eggs
Carefully slice your hard-boiled eggs in half lengthwise. Gently scoop out the yellow yolks and place them in a medium bowl. Put the white halves on a serving plate.
Step 2: Make the Filling
Use a fork to mash the egg yolks until they are smooth. Add the mayonnaise, mustard, vinegar (if using), salt, and pepper. Stir everything together until it’s creamy and well mixed.
Step 3: Fill and Garnish
Spoon the yolk mixture back into the egg white halves. You can also use a piping bag for a neater look. Sprinkle a little paprika over each deviled egg for color.
📝 Final Note
Keep these deviled eggs in the fridge until you are ready to serve them. They taste best when they are chilled.
Spicy Jalapeno Popper Deviled Eggs with a Kick
If you like a little heat, these jalapeno popper deviled eggs are for you. They combine the creamy goodness of deviled eggs with the fun taste of a jalapeno popper.
Key Ingredients & Tips
- Jalapeno Heat Control: Remove seeds and ribs from jalapenos for less spice, or leave some in for more. Cooked jalapenos are milder than raw.
- Cream Cheese Base: Adding cream cheese makes the filling extra smooth and cools down the spice a bit. Make sure it’s softened.
- Crispy Bacon Bits: Don’t skip the bacon! Its salty, crunchy texture adds a lot to this recipe.
What You Need
- 6 large eggs, hard-boiled and peeled
- 2 tablespoons mayonnaise
- 2 tablespoons cream cheese, softened
- 1 fresh jalapeno, finely diced (remove seeds for less heat)
- 2 strips cooked bacon, crumbled
- 1/2 teaspoon hot sauce (optional, for extra spice)
- Salt and black pepper to taste
- Extra crumbled bacon or sliced jalapeno, for garnish
⏱️ Time: 30 minutes🍽️ Yields: 12 halves
How to Make It
Step 1: Prepare Eggs and Jalapeno
Halve your hard-boiled eggs and put the yolks into a bowl. Place the egg white halves on a serving dish. If you like, you can lightly cook your diced jalapeno in a pan for a minute to soften it slightly.
Step 2: Mix the Filling
Mash the egg yolks until smooth. Add the mayonnaise, softened cream cheese, diced jalapeno, crumbled bacon, hot sauce (if using), salt, and pepper. Mix until everything is well combined and creamy.
Step 3: Fill and Serve
Spoon or pipe the spicy yolk mixture back into the egg white halves. Garnish with more crumbled bacon or a thin slice of fresh jalapeno.
📝 Final Note
To make these even spicier, add a pinch of cayenne pepper to the filling. If you prefer less heat, use only a tiny bit of jalapeno or cook it longer.
