Irresistible Church Lady Deviled Eggs That Steal the Show

Irresistible Church Lady Deviled Eggs are creamy, zesty bites bringing warmth and nostalgia to any gathering.

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Course: Appetizers

Cuisine: American

Keyword: appetizer, church lady eggs, comfort food, deviled eggs, Homemade, potluck

Prep Time: 20

Cooling Time: 5

Total Time: 25

Servings: eggs

Calories: 90kcal

Equipment

Large Pot
Mixing bowl
Fork
spoon
piping bag

Ingredients

For the Filling

12 large eggs Choose organic or free-range for richer flavor and vibrant yolks.
0.25 to 0.33 cup mayonnaise Provides creaminess; substitute Greek yogurt for a lighter variation.
1 tablespoon yellow mustard Adds a tangy flavor that perfectly complements the creamy filling.
3-4 tablespoons sweet pickle cubes Offers crunch and sweetness; drain well to avoid watery filling.
0.25 teaspoon kosher salt Enhances the overall flavor; adjust according to personal taste.
0.25 teaspoon black pepper Adds warmth and depth; freshly ground is recommended.

Optional Toppings

paprika Sprinkles on top add a pop of color and subtle smokiness.
hot sauce A few dashes can elevate the heat if you enjoy a spicy kick.
fresh herbs (parsley, chives) Brightens flavor and adds freshness to each bite.
capers or olives Introduce briny notes, enhancing the overall flavor complexity.
crumbled bacon Adds a crispy texture and savory richness to the filling.
caviar or pimientos Great for an elevated touch that impresses guests!

Instructions

Basic Preparation

Carefully place the eggs in a large pot and cover them with cold water. Bring the water to a rolling boil, then turn off the heat. Cover the pot and let the eggs sit for 20 minutes for perfectly cooked yolks.
Once the time is up, drain the hot water and gently cool the eggs under cold running water. Crack the shells lightly and peel them, revealing smooth, egg whites.
Slice the boiled eggs in half lengthwise. Carefully scoop out the yolks and transfer them into a mixing bowl, while placing the whites on a serving platter.
Using a fork, mash the yolks until crumbly. Mix in the mayonnaise, mustard, sweet pickle cubes, kosher salt, and black pepper. Stir until creamy and well combined, adjusting seasoning to taste.
With a spoon or piping bag, fill each egg white half generously with the yolk mixture, creating a nice mound for a beautiful presentation.
Sprinkle your chosen optional toppings, like paprika or crumbled bacon, over the filled eggs. Serve them chilled, and watch them disappear!

Notes

Ensure eggs are boiled for exactly 20 minutes and cooled promptly to avoid a rubbery texture. Experiment with optional toppings for customized flavors.

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