If there’s one thing Dolly Parton knows, besides how to write a hit song and rock rhinestones, it’s how to whip up a good ol’ Southern recipe. And her “Dressed Eggs” (aka deviled eggs with Dolly flair) are just as fabulous and timeless as she is.

These aren’t your average backyard BBQ deviled eggs. Nope, Dolly’s version is subtly spicy, perfectly creamy, and charmingly simple. Think of them as the glamorous cousin to the classic, simple ingredients, bold flavor, and dressed to impress just like Dolly. This recipe and many more can be found in her cookbook, “Good Lookin’ Cookin'”.

Parton suggests for dressing them up even further, like adding a tablespoon of minced sweet pickles or minced olives to the yolk mixture, depending on your preference for sweet or savory or garnishing with chopped bacon.

Why You’ll Love Dolly’s Dressed Eggs

Simple ingredients, superstar flavor. With just mayo, Dijon, Tabasco, and a pinch of salt, these eggs come together fast but taste like a lot more effort went into them.
A Southern staple. These eggs would feel right at home on a church potluck table, Easter dinner, or your fanciest spring soirée.
Crowd-pleasers. The touch of Tabasco gives a little zing without overwhelming the creamy filling, and the fresh chives and paprika on top? A picture-perfect finish.

These Dressed Eggs are proof that a few good ingredients and a little love can create something unforgettable, just like Dolly. Ready to impress? Whip up a batch and let the compliments roll in.

Gina

Ingredients

12 eggs
⅓ cup mayonnaise
1 tsp. Dijon mustard
3 drops Tabasco sauce
1 tbsp minced sweet pickles optional sweet twist
1 tbsp minced olives optional savory twist
¼ tsp. salt
Fresh chives for garnish
Paprika for garnish

Instructions

Place the eggs in a large saucepan and add just enough water to cover them. Bring to a boil over medium-high heat. Put the lid on the saucepan, reduce the temperature to low, and simmer for 5 minutes.
Remove the saucepan from the heat and move eggs to a colander in the sink. Run cold water over the eggs until they’re cool enough to handle.
Peel the eggs and cut each egg in half lengthwise.
Carefully remove the yolks and place them in a small bowl. Using a fork, mash the egg yolks. Add the mayonnaise, mustard, Tabasco, and salt and mix until smooth.
Place the egg whites on a platter or an egg plate and pipe or spoon the yolk filling onto each egg half.
Garnish with chives and sprinkle with paprika before serving.