Paula Deen Deviled Eggs Recipe


Have you ever wanted to make delicious deviled eggs that are perfect for snacks and buffet parties? Let’s find out how to make a Paula Deen deviled eggs recipe! Deviled eggs are decadent and extremely tasty, and you can adapt them to suit your preferences just perfectly.

paula deen deviled eggs

How To Make Paula Deen Deviled Eggs Recipe

We’ve highlighted the ingredients and step by step instructions so you can make an and copycat version of this delicious dish.

Paula Deen Deviled Eggs Recipe

5 from 1 vote
Recipe by Laura Ritterman Course: BreakfastCuisine: AmericanDifficulty: Easy


Prep time


Cooking time





How do you make amazing deviled eggs? We explore a great recipe, plus some top tips for clever twists on this classic food.


  • 7 large 7 free-range eggs

  • 1 1 ½ teaspoons of sweet pickle relish

  • ¼ cup of mayonnaise

  • 1 teaspoon 1 mustard

  • Pimentos (to garnish)

  • Sweet gherkin pickles (to garnish)

  • Paprika (to garnish)

  • Salt

  • Pepper


  • Start by boiling your seven eggs. Place them in a pan full of cold water, put the pan over a high heat, and boil for several minutes until the eggs are hard boiled.
  • Drain the eggs and plunge them into cold water. Let them stand for one minute, and then exchange the water for more cold water.
  • Allow the eggs to cool fully.
  • Peel the eggs and discard the shells, and then rinse the eggs.
  • Slice each egg in half lengthwise (not across the width).
  • Scoop out the yolks from each egg, tipping them all into one bowl. Next, mash the yolks using mustard, pickle relish, and mayonnaise. Sprinkle in some salt and pepper and mix well. You want a smooth, silky texture. Taste the filling to check you are happy with the flavor.
  • Lay the egg halves out on a plate, with the holes facing upward. Use a teaspoon to scoop the mashed yolks back into the centers, filling them and piling a little extra filling on top. Don’t over-fill, or you will run out of the yolk mixture before you have filled all the eggs.
  • Some people prefer to pipe the yolks into the whites, and this may work better if you are filling a large number of egg halves, because it will be quicker.
  • Sprinkle the egg halves with slices of pickle, pimentos, and paprika (or another spice if you prefer). You can cut the pickle slices in half if you want smaller pieces, but try to make sure at least one sticks to every egg half.

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Tips & Tricks

There are a few great tricks you can use to ensure that your eggs come out perfectly every time.

  • Consider varying the fillings, especially if you are making lots of eggs. You can use any moist sauce to replace or partially replace the mayonnaise if you want to. Avocado, salad cream, salad dressing, cream cheese, and plenty of other options will work perfectly, and make for some nice variety.
  • You can also alter the spices you use, or add other toppings. Sprinkle grated cheddar, feta, bacon bits, chives, chili flakes, or any other toppings that you fancy on the eggs once they are complete. Green onions are also a popular option.
  • Add a dash of Worcestershire sauce or soy sauce if you want to add a salty, umami undertone to the eggs.
  • Make sure your filling is nice and smooth before you add it to the eggs. This creates a great texture when biting into the eggs, and ensures that the flavor is evenly spread. If you leave lumps, you may find that the eggs don’t taste as good.
  • Time your eggs carefully so that you don’t under-cook or over-cook them. They will turn rubbery and unpleasant if over-cooked, and you won’t be able to mash the yolks if they are under-cooked. Although it depends on the size of the egg, eight or nine minutes is usually about right for a hard egg.


How well will the deviled eggs keep?

You should keep the deviled eggs in the fridge for up to four days. If they are not very fresh when cooked, try to use them up more quickly. Ensure that they are wrapped or kept in an airtight container so that they don’t dry out.

Can you freeze the deviled eggs?

No, you shouldn’t freeze the eggs, as it will ruin their texture. If you won’t have time to cook them on the day, cook them the day before, put them in a container and make sure they are kept in the fridge. Don’t leave them at room temperature for more than two hours, or one hour if the room is hot (over 90 degrees F).

How should you mash the yolks?

You can mash the yolks with a fork, as they should be perfectly soft. If you are making a large batch of eggs, you may wish to use a food processor. You can also use a potato masher or potato ricer. Anything that will break the yolks up should work

Do you have to add the filling straight away?

No, if you would rather put the filling and the eggs in the fridge separately, you can do this. This may make it easier to store them, because you can stack the egg whites, and put the yolks in a small airtight container.

How can you stop the yolks from going gray?

Gray egg yolks don’t look appealing at all, and you can avoid them by ensuring that you cool the eggs down promptly once they have been cooked. The gray color is caused by iron and sulfur reacting together to create iron sulfide. Cooking them for too long will also result in this green-gray color.

How do I store the deviled eggs?

Place the eggs in an airtight container or cover the plate with plastic wrap, and put them in the fridge. Don’t store them at room temperature; they should be kept chilled until you are ready to eat them.


The Paula Deen deviled eggs recipe is perfect for parties and buffet lunches, and it is super simple.

You can adjust the recipe as much as you like to ensure that the filling is exactly as you like it, or make a variety of different options.

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