This recipe was developed by Kim Daniels for Paprika Southern and originally appeared in the Spring 2019 edition of Paprika Southern Magazine. Make this elegant southern classic recipe for Easter brunch or for a relaxed entertaining option year-round.

Southern Deviled Eggs with Fresh Herbs

Recipe by Kim Daniels / Photography by Siobhan Egan for Paprika Southern / Styling by Bevin Valentine Jalbert for Paprika Southern / Florals by On a Limb Florals

Ingredients

12 eggs
8 TBSP mayonnaise
2 - 4 tsp. yellow mustard
1 green onion, finely chopped
Salt and pepper to taste
1/2 tsp. paprika
Fresh herbs of choice, chopped

Directions

Place eggs in a saucepan and cover with an inch of water. Bring to a boil. When water begins to boil, cover pan and remove from heat. Let eggs sit for 15 minutes. Immediately drain eggs and add ice and cold water to pan. Let eggs rest in ice bath for a few minutes. Peel eggs.

Slice eggs in half and remove yolks to a bowl. Mash yolks with a fork and then add in mayo, mustard, green onions, salt, pepper and paprika. Stir until creamy.

Pipe or spoon mixture into egg halves. Chill until serving. Sprinkle with herbs and additional paprika if desired.

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