Southern-Style Deviled Eggs Recipe

Enjoy a classic Southern delicacy with this recipe for Southern-Style Deviled Eggs! These creamy and tangy deviled eggs are the perfect appetizer or side dish for any occasion. Made with hard-boiled eggs, mayonnaise, mustard, and a touch of hot sauce, this recipe will take your taste buds on a flavorful journey. Serve these delicious deviled eggs at your next barbecue, potluck, or holiday gathering and watch them disappear in no time!

Ingredients

• 6 large eggs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon white vinegar
• 1/2 teaspoon hot sauce
• Salt and pepper to taste
• Paprika, for garnish
• Fresh chives, chopped, for garnish

Directions

1. Place the eggs in a saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, remove from heat, cover, and let the eggs sit for 10 minutes.
2. Drain the eggs and transfer them to a bowl of ice water. Let them cool for 5 minutes. This will make the eggs easier to peel.
3. Once cooled, gently tap each egg on a hard surface to crack the shell. Peel the eggs under cold running water, removing all the shell fragments.
4. Slice the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a separate bowl.
5. Mash the egg yolks with a fork until smooth. Add the mayonnaise, mustard, vinegar, and hot sauce. Stir until well combined. Season with salt and pepper to taste.
6. Using a spoon or a piping bag, fill each egg white half with the yolk mixture.
7. Sprinkle the deviled eggs with paprika and garnish with chopped chives.
8. Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
9. Serve chilled and enjoy!

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