🥚 Front Porch Southern Deviled Eggs

Sometimes the simplest recipes become the family favorites. These classic Southern deviled eggs are creamy, flavorful, and made with just a handful of pantry staples. They're perfect for holidays, church dinners, picnics, or a Sunday meal on the Front Porch.

Ingredients

• 12 large eggs
• ½ cup mayonnaise
• 2 teaspoons yellow mustard
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Paprika, for garnish

Instructions

1. Hard-Boil the Eggs

Place the eggs in a large saucepan and cover with cold water by about an inch.

Bring the water to a boil over medium-high heat. Once the water reaches a rolling boil, remove the pan from the heat, cover, and let the eggs stand for 12 minutes.

Transfer the eggs to a bowl of ice water and let cool completely.

2. Prepare the Eggs

Peel the eggs and slice them in half lengthwise.

Carefully remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving platter.

3. Make the Filling

Mash the egg yolks with a fork until they are fine and crumbly.

Stir in the mayonnaise, yellow mustard, salt, and black pepper until the filling is smooth and creamy.

4. Fill the Egg Whites

Spoon or pipe the yolk mixture evenly into the egg white halves.

5. Garnish

Lightly sprinkle each deviled egg with paprika.

Refrigerate until ready to serve.

Front Porch Tip ☕

For the smoothest filling, let the eggs cool completely before peeling, and mash the yolks well before adding the mayonnaise and mustard.

A Memory from the Porch 🌻

Every family has that one dish that disappears first, and for many of us, it's deviled eggs. Whether they're served at Easter dinner, a summer picnic, or a Sunday supper, they're a simple reminder that good food and good company make the sweetest memories.

Makes: 24 deviled egg halves (12 servings)