Southern Deviled Eggs
Fool-proof, 3-ingredient deviled eggs that are sweet, creamy, tangy and delicious.
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Ingredients
- 12 each Eggs
- 2 Tbsps Kraft Sandwich Spread
- 2-4 t Pickle Juice
Instructions
Boil
- Place the eggs in a large pot and cover them with water 1 inch above the highest egg.
- Place the pot on the stove and turn the heat as high as possible. When the water boils rapidly, turn the heat off and let the eggs sit in the hot water 18-20 mins.
- Remove the eggs from the water and let cool if necessary. You can run them under cold water to speed up the cooling.
Peel
- Peel the eggs. Peeling under light running water or in a bowl of water makes the process much easier.
- Rinse the peeled eggs to ensure no shell pieces are left.
Mix
- Cut the eggs in half lengthwise and gently push the yolks out into a separate bowl.
- Use a fork to mix and mash the yolks with 2 Tbsps of the sandwich spread and 2-4 teaspoons of pickle juice. Two teaspoons of pickle juice will thin the mixture and give a prominent tang.
- Fill the eggs with the mixture and sprinkle with paprika if desired. Paprika is just for appearance. It doesn't add flavor or heat.
Notes
Equipment - Large Pot, Knife, Bowl, Spoon Measures