If you have a conversation with my husband or my mother that lasts any longer than 5 minutes, I guarantee you will hear about these deviled eggs. Quick and easy side for any occasion. This is just a simple, southern recipe for what they will tell you are the “best deviled eggs.”

Prep time: 10 minutes

Cook time: 20 minutes

Serving amount: 6

Ingredients

• 1 dozen eggs
• 1 tbsp Dijon mustard
• 1/3 cup Duke’s mayonnaise
• 1/3 tsp salt & pepper
• 1/2 tbsp sugar
• bacon, paprika, and sliced green onions for garnishing

Begin by placing your eggs in a large pot with cold water. Bring to a boil over high heat. Once boiling, cover and turn off heat. Let the eggs sit for about 20 minutes.

Once finished, drain the water and add eggs into a bowl of cold water (sometimes I add ice for a faster chill). While there are many different ways to peel boiled eggs, I prefer gently smacking a spoon against the egg, cracking it, and peeling it that way. Cut the eggs in half lengthwise.

Add the yolks to a mixing bowl along with the remaining ingredients, leaving out the ingredients for garnishing. Mix together well. Scoop the mixture and place into each half, sprinkling with smoked paprika, bacon, and sliced green onion.

Note: while the ingredients are listed in exact measurements, I have my husband taste test as I go to ensure it’s *perfect.*

Nutrition Information:

Calories: 218 Total Fat: 11.5g Saturated Fat: 3.1g Cholesterol: 55mg Sodium: 600mg Total Carbohydrate: 23.7g Dietary Fiber: 8.7g Total Sugars: 10.6g Protein: 11.3g Vitamind D: 0mcg Calcium: 81mg Iron: 6mg Potassium: 624mg