Southern Deviled Eggs Recipe

Recipesfull introduces to you: Easter Recipes. (Southern Deviled Eggs Recipe). A good combo of my mother's and my own deviled eggs over the years. I enjoy my deviled egg somewhat sweet but the condensed milk also gives the deviled egg mixture an unforgettable consistency with a nice shine!

Brief

Prep 25 mins

Total: 25 mins

Servings: 8

Yield: 16 deviled egg halves

Southern Deviled Eggs Recipe

Ingredients

8 hard-cooked eggs

peeled and sliced in half lengthwise

2 tablespoons mayonnaise

1 teaspoon prepared yellow mustard

1 teaspoon spicy brown mustard

1 pinch ground black pepper

⅛ teaspoon distilled white vinegar

⅛ teaspoon white sugar

¼ teaspoon sweetened condensed milk

or more to taste

¼ teaspoon paprika for garnish

16 slices black olives

Stuffed Eggs

Holidays and Events

Directions

Step 1

Scoop yolks from egg halves into a bowl. Mash the yolks with mayonnaise yellow mustard spicy brown mustard black pepper white vinegar sugar and sweetened condensed milk until the mixture is smooth. Spoon yolk filling into egg halves and sprinkle each deviled egg with paprika; top deviled eggs with 2 slices of black olive.

Nutritional Information

Southern Deviled Eggs Recipe

Servings Per Recipe:8

Calories: 107

% Daily Value *

Protein: 6.4g 13%

Carbohydrates: 1.2g

Dietary Fiber: 0.1g 1%

Sugars: 0.8g

Fat: 8.4g 13%

Saturated Fat: 2.1g 11%

Cholesterol: 213.4mg 71%

Vitamin A Iu: 349.7IU 7%

Niacin Equivalents: 1.3mg 10%

Vitamin B6: 0.1mg 5%

Vitamin C: 0.1mg

Folate: 22.3mcg 6%

Calcium: 29.4mg 3%

Iron: 0.7mg 4%

Magnesium: 5.9mg 2%

Potassium: 69.3mg 2%

Sodium: 114.8mg 5%

Calories From Fat: 75.2

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.