About Brenda Gantt’s Deviled Eggs
Brenda Gantt is known for Southern cooking that doesn’t overcomplicate things, and this deviled egg recipe is a good example. There’s no relish, no sugar, no long ingredient list, just mashed yolks, mayonnaise, a little Dijon mustard, salt, and pepper. It’s the kind of base recipe you can dress up with toppings like black olives, cayenne, or chopped green chilies, or leave exactly as is.
Deviled eggs have been a staple at Southern gatherings for generations, showing up at potlucks, holidays, and Sunday dinners alongside other make-ahead sides like cabbage casserole and cucumber, tomato, and onion salad. They travel well, can be made ahead, and disappear fast off any buffet table.
Because the filling is so simple, this recipe is a good starting point. Once you’ve made the classic version a time or two, it’s easy to build your own variation with bacon and cheddar, pimento cheese, or a spicier mix of cayenne and hot sauce.
Watch How It’s Made
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Brenda Gantt Deviled Eggs Recipe
Ingredients
Eggs & Filling
Garnish (Optional)
Kitchen Tools Needed
- Medium saucepan
- Bowl for ice water
- Mixing bowl
- Fork
- Spoon or piping bag
Instructions
- Hard-boil the eggs. Place the eggs in a single layer in a saucepan and cover with about an inch of water. Bring to a boil, then cover, remove from heat, and let sit for 10 to 12 minutes.
- Cool and peel. Drain the eggs and transfer them to a bowl of ice water for at least 5 minutes. Peel once cool.
- Separate the yolks. Slice the eggs in half lengthwise. Carefully remove the yolks and place them in a separate bowl, keeping the whites intact.
- Mash the yolks. Mash the egg yolks with a fork until smooth and crumbly.
- Mix the filling. Add the mayonnaise, Dijon mustard, salt, and pepper to the mashed yolks. Mix well until creamy. Stir in chopped green chilies here if using.
- Fill the eggs. Spoon or pipe the yolk mixture back into each egg white half.
- Garnish and chill. Sprinkle with paprika, and add black olives, chili powder, or cayenne if desired. Arrange on a serving plate and refrigerate until ready to serve.
Letting the filled eggs chill for at least 30 minutes before serving helps the flavor settle and makes them easier to serve neatly.
Nutrition Facts
| Calories | 110 |
|---|---|
| Protein | 6 g |
| Carbohydrates | 1 g |
| Fat | 9 g |
| Fiber | 0 g |
| Sodium | 115 mg |
| Sugar | 0 g |
Nutrition values are estimates for the classic filling and don’t include optional garnishes. They are not a substitute for professional dietary advice.
Health Benefits of Deviled Eggs
High-Quality Protein
Eggs are a complete protein source, providing all nine essential amino acids in a small serving.
Choline
Egg yolks are one of the richest food sources of choline, a nutrient that supports brain and liver function.
Low in Carbohydrates
This classic filling has almost no carbs, which fits well into low-carb and keto-style eating patterns.
Portion-Friendly
Deviled eggs are naturally portioned, making it easy to control serving size at a gathering.
What to Avoid
Preparation Mistakes
- Don’t skip the ice bath. It stops the cooking, prevents a gray-green ring around the yolk, and makes peeling easier.
- Don’t over-boil the eggs. More than about 12 minutes can make the yolks dry and chalky.
- Don’t fill eggs that are still warm. Warm whites can make the mayonnaise-based filling slide or go runny.
Storage Mistakes
- Don’t leave them out. Because of the eggs and mayonnaise, deviled eggs shouldn’t sit at room temperature for more than about 2 hours.
- Don’t stack them uncovered. Use an airtight container, or cover tightly with plastic wrap, so the filling doesn’t dry out or pick up odors.
Dietary Considerations
- Contains Egg
- Contains Dijon Mustard
- Gluten-Free (classic filling)
- Low-Carb
Pro Tips for the Best Deviled Eggs
- Use eggs that aren’t brand new. Eggs that are a week or two old peel more easily than very fresh ones.
- Mash the yolks while they’re still warm for a smoother, lump-free filling, then let it cool before filling the whites.
- Add mayonnaise gradually. It’s easier to add more than to fix a filling that’s too thin.
- Pipe for a tidy presentation. A piping bag or a zip-top bag with the corner snipped off gives neater, more even fills than a spoon.
- Chill before serving. At least 30 minutes in the fridge lets the flavors come together.
What to Serve With Deviled Eggs
Beverages
- Sweet tea
- Lemonade
- A light white wine
When to Serve
- Easter
- Potlucks
- Picnics
- Holiday appetizer trays
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Dijon mustard | Yellow mustard | Milder and a little sweeter; common in traditional Southern versions. |
| Mayonnaise | Plain Greek yogurt (half and half) | Adds tang and cuts some richness. |
| Paprika | Smoked paprika | Adds a deeper, smoky flavor to the garnish. |
| Plain filling | Sweet pickle relish | Classic Southern addition for a touch of sweetness and crunch. |
Storage
Refrigerator
Store in an airtight container for 2 to 3 days.
Freezer
Not recommended. Egg whites turn rubbery and watery once frozen and thawed.
Make Ahead
Boil and peel the eggs and make the filling up to 2 days ahead. Store whites and filling separately, then fill a few hours before serving.
Frequently Asked Questions
Use eggs that are a week or two old rather than very fresh, since fresh eggs tend to stick to the shell. Cooling them quickly in ice water after boiling also helps the shells separate cleanly.
Yes. Boil and peel the eggs, and make the yolk filling, up to 2 days ahead. Store the egg whites and the filling separately in airtight containers in the refrigerator, then fill the eggs within a few hours of serving so they look their best.
Yes. Yellow mustard is milder and a little sweeter than Dijon and is common in Southern deviled eggs. Start with the same amount and adjust to taste.
This usually means the yolks weren’t fully dry before mixing, or too much mayonnaise was added. Make sure the eggs are well drained after boiling, and add the mayonnaise gradually until the filling holds its shape.
Deviled eggs keep for 2 to 3 days in an airtight container in the refrigerator. Because they contain mayonnaise and eggs, don’t leave them out at room temperature for more than about 2 hours.
No. Egg whites become rubbery and watery when frozen and thawed, so deviled eggs don’t freeze well. They’re best made within a couple of days of serving.
Reader Reviews
More Brenda Gantt Recipes
- Cabbage CasseroleA creamy Southern casserole with a cracker topping
- Cucumber, Tomato & Onion SaladA cool, crisp side that pairs well with deviled eggs
- Buttermilk BiscuitsClassic Southern biscuits from scratch
- Banana PuddingA Southern potluck dessert favorite
- Apple PieA classic homemade apple pie
- BrowniesRich, fudgy brownies made from scratch
It’s gonna be good, y’all. Make these for your next gathering.
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