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Cracker Barrel Deviled Eggs

Helen T. Patterson
Recreate the Cracker Barrel Deviled Eggs at home with this easy-to-follow recipe!
These creamy, tangy, and flavorful deviled eggs are perfect for family gatherings, holiday feasts, or a simple Southern-style snack.
Made with pantry staples like mayonnaise, mustard, and a hint of paprika, this recipe delivers the same homestyle goodness you love from Cracker Barrel.
Nutrition Facts (Per Serving)
Calories: 90, Total Fat: 7g, Saturated Fat: 1.5g, Trans Fat: 0g, Cholesterol: 95mg, Sodium: 160mg, Total Carbohydrates: 1g, Dietary Fiber: 0g, Sugars: 0g, Protein: 4g, Vitamin A: 4% DV, Vitamin C: 0% DV, Calcium: 1% DV, Iron: 3% DV
Estimated based on one serving (assuming 6 servings per batch)
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Appetizer, Side Dish, Snack
Cuisine American, Southern
Servings 6 servings
Calories 80 kcal

Equipment

  • 1 Medium saucepan – For boiling eggs
  • 1 Large bowl – For the ice bath
  • 1 Sharp knife – To slice eggs
  • 1 Fork or hand mixer – To mash and blend yolks
  • 1 Small spoon or piping bag – For filling the eggs
  • 1 Serving platter – To present the finished deviled eggs

Ingredients
  

Main Ingredients:

  • 6 large eggs
  • ¼ cup mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon apple cider vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon paprika for garnish

Optional Add-Ins:

  • 1 tablespoon chopped chives or parsley for garnish
  • 2 slices crispy bacon crumbled (for extra flavor)
  • ½ teaspoon hot sauce for a spicy kick

Instructions
 

Step 1: Boil the Eggs

  • Place 6 large eggs in a saucepan and cover them with cold water by about an inch.
  • Bring the water to a rolling boil over medium-high heat.
    Once boiling, cover the pan, remove it from heat, and let the eggs sit in the hot water for 10-12 minutes.
  • Prepare an ice bath by filling a bowl with ice and water.
    Transfer the eggs to the ice bath and let them cool for 5 minutes.
  • Gently peel the eggs by rolling them on a hard surface and removing the shell under running water.

Step 2: Prepare the Filling

  • Slice each egg in half lengthwise and carefully scoop out the yolks into a mixing bowl.
  • Mash the yolks with a fork until finely crumbled.
  • Add ¼ cup mayonnaise, 1 teaspoon mustard, 1 teaspoon apple cider vinegar, ¼ teaspoon salt, and ¼ teaspoon black pepper.
    Mix until smooth and creamy.

Step 3: Assemble the Deviled Eggs

  • Use a small spoon or piping bag to fill the egg whites with the creamy yolk mixture.
  • Sprinkle with ½ teaspoon paprika for color and flavor.
  • Garnish with chopped chives, crispy bacon bits, or a dash of hot sauce if desired.

Step 4: Chill and Serve

  • Arrange the deviled eggs on a serving platter and refrigerate for 30 minutes before serving.
  • Serve chilled and enjoy your homemade Cracker Barrel-style deviled eggs!

Notes

  • Peeling tip: Use older eggs (7-10 days old) for easier peeling.
  • Storage: Store deviled eggs in an airtight container in the refrigerator for up to 2 days.
  • Make-Ahead Option: You can prepare the filling and egg whites separately and assemble them just before serving.
  • Customization: Try adding relish, a touch of Dijon mustard, or even some smoked paprika for extra depth of flavor.
Keyword Cracker Barrel Deviled Eggs