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Southern-Style Deviled Eggs

Est. Cost: $4.00 | $0.67 per person

Southern ComfortEasyPrep: 20 minCook: 20 minServes: 6

Classic creamy deviled eggs with a Southern twist of tangy mustard and a dusting of paprika.

Ingredients

  • 12 Grade A Large Eggs (On Sale: 2/$4)

  • 1/4 cup Hellmann's Mayonnaise (On Sale: $5.99)

  • 2 tsp French's Yellow Mustard (On Sale: 99¢)

  • 1 tsp apple cider vinegar

  • 1/2 tsp paprika

  • Fresh chives for garnish

  • Salt and pepper to taste

Directions

Step 1: Place eggs in a pot and cover with cold water by 1 inch.

Step 2: Bring to a boil, remove from heat, cover, and let sit 12 minutes.

Step 3: Transfer to an ice bath for 10 minutes. Peel.

Step 4: Slice eggs in half lengthwise and remove yolks to a bowl.

Step 5: Mash yolks with a fork until smooth.

Step 6: Mix in mayonnaise, mustard, apple cider vinegar, salt, and pepper until creamy.

Step 7: Pipe or spoon filling back into the egg white halves.

Step 8: Sprinkle with paprika and garnish with fresh chives.

Step 9: Refrigerate until ready to serve.

Chef's Tip: For the smoothest filling, press yolks through a fine-mesh sieve before mixing.

Save by using Grade A Large Eggs at 2/$4 and Serve with As part of your Easter spread.

Sale Prices Valid March 29, 2026 to April 4, 2026

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