This Paula Deen deviled eggs recipe is as southern paula deen breakfast casserole it gets! As the queen of southern cuisine, trust only Paula Deen to deliver the creamiest, most sinful, and decadent deviled eggs!

A mixture of boiled egg yolks, mayonnaise, mustard, and more creates a delightful stuffing. Pipe it into hollowed-out egg whites, and you’ll get these seriously scrumptious appetizers. Enter your email below and we’ll send the recipe straight to your inbox! I know you’re drooling, so I won’t make you wait any longer. Paula Deen Deviled Eggs Paula Deen’s deviled eggs are a southern version of the classic appetizer. Filled with boatloads of mayo and sweet pickle relish, the egg yolk filling is nothing short of heavenly.

You’ll love the level of sweetness the pickles add to the creamy and savory filling. Sprinkled with just a bit of paprika, they have just the perfect amount of heat that won’t burn your tongue. Serve these to your family and friends, and believe me, they’ll ask for them again and again. Why is it Called a Deviled Egg? As sinister as its name sounds, there’s nothing evil about deviled eggs.

18th century to define food that’s infused with spices. Deviled eggs are also sometimes called dressed eggs, Russian eggs, stuffed eggs, and salad eggs. Several monikers, but they all refer to the same delicious hors d’oeuvre. For some tanginess and mild spice. Paula Deen uses yellow mustard, but you can also try Dijon or a mix of both. You can also use dill pickles, depending on your taste.

Mixed with the egg yolks, it creates a smooth and silky cream filling. You can also use cayenne, chili flakes, and chili powder. These are a variety of large, chili pepper from Spain with a mild sweetness and a subtle heat. Diced pimentos can be added to the filling or sprinkled as a garnish.