My cousin brings a platter of these to the church potluck every year. Just 4 ingredients.

These southern 4-ingredient deviled eggs are the kind you see on every church potluck table, right next to the ham and the Jell-O salad. My cousin really does bring a big Tupperware egg carrier full of them every year, and there’s never a single one left to take home. They’re creamy, tangy, and familiar—nothing fancy, just the classic taste most of us grew up with. With only four simple ingredients and no tricky steps, they’re perfect for busy parents, last-minute gatherings, or any time you want a reliable, crowd-pleasing snack.

These deviled eggs are perfect on a potluck table alongside ham, fried chicken, or pulled pork, plus simple sides like coleslaw, potato salad, and baked beans. At home, I like to tuck them into a Tupperware egg carrier and bring them to picnics or game nights, where they sit nicely next to veggie trays, crackers, and cheese. They also make a nice protein snack for kids’ lunches or after-school, paired with apple slices or carrot sticks for a quick little plate that feels special without much effort.

Servings: 12

12 large eggs

Place the eggs in a single layer in a medium saucepan and cover them with cold water by about 1 inch.

Set the pan over medium-high heat and bring the water to a full boil. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for 10–12 minutes.

While the eggs sit, prepare a large bowl of ice water. When the time is up, use a slotted spoon to transfer the eggs to the ice bath and let them cool completely, at least 10 minutes. This helps them peel easier.

Gently crack the cooled eggs all over on the counter, then peel under a thin stream of running water if needed to help release the shells. Pat the peeled eggs dry with a paper towel.

Slice each egg in half lengthwise with a sharp knife. Carefully pop the yolks out into a medium mixing bowl and arrange the egg white halves in your Tupperware egg carrier or a deviled egg tray.

Mash the yolks with a fork until they are very fine and crumbly. Add the mayonnaise, yellow mustard, and 1/4 teaspoon paprika to the bowl.

Stir the yolk mixture until smooth and creamy, tasting and adjusting the balance of mayonnaise and mustard if you like it a little richer or a little tangier. If the filling seems too thick, add a small spoonful of mayonnaise to loosen it.

Use a small spoon to fill each egg white half with the yolk mixture, mounding it slightly. If you want them extra neat, you can spoon the mixture into a small zip-top bag, snip off a corner, and pipe it into the whites.

Once all the eggs are filled and nestled into the Tupperware egg carrier, lightly sprinkle the tops with a bit more paprika for that classic southern look.

Cover the carrier and chill the deviled eggs in the refrigerator for at least 30 minutes before serving so the flavors can settle and the filling can firm up slightly. Keep chilled until you’re ready to take them to the potluck or set them out for your family.

For picky eaters, you can adjust the mustard and paprika to keep the flavor very mild—start with half the mustard and skip the extra paprika on top, then let adults add a little more at the table if they want. If you need to stretch the filling a bit for a big crowd, mash in one extra hard-boiled yolk from a spare egg or a small extra spoonful of mayonnaise. For make-ahead prep, boil and peel the eggs the night before, keep the whites and yolk mixture separate in the fridge, then fill and sprinkle with paprika right before packing them into the Tupperware egg carrier. If you prefer a slightly firmer filling that travels well, use just a little less mayonnaise so the yolks hold their shape nicely on the road to church or a picnic.