Church Lady Deviled Eggs
Delight in the creamy, tangy goodness of Church Lady Deviled Eggs—an irresistible appetizer perfect for every gathering!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 12 servings (12 deviled eggs) 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: Southern
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1/2 teaspoon paprika (plus extra for garnish)
- Salt and black pepper to taste
Instructions
- 1. Boil the Eggs: Place the eggs in a pot and cover with cold water. Bring to a boil over medium heat. Once boiling, cover the pot and remove from heat. Let sit for 12 minutes.
- 2. Cool Down: Transfer the eggs to an ice bath for about five minutes to stop cooking and ease peeling.
- 3. Peel Carefully: Roll each egg on a flat surface to crack the shell evenly, then peel starting from the wider end.
- 4. Prepare Filling: Slice each peeled egg in half lengthwise and scoop out yolks into a mixing bowl. Add mayonnaise, Dijon mustard, salt, pepper, and paprika. Mix until smooth.
- 5. Fill 'Em Up: Spoon or pipe the yolk mixture into each egg white half, heaping generously.
- 6. Garnish & Serve: Sprinkle with extra paprika for color and flavor before serving on a platter.
Nutrition
- Serving Size: 1 egg (approximately 35g)
- Calories: 70
- Sugar: 0g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg