The filling for grandma's deviled eggs is simple: mayonnaise, white vinegar (you could use apple cider vinegar) and yellow mustard. That is mixed in with the mashed egg yolks and seasoned with salt and pepper. Spoon it back into the egg whites and sprinkle with a little paprika.

This easy deviled egg recipe is the perfect appetizer or side dish for potlucks, cookouts and barbecues. Be sure to keep them on ice in a cooler if you're headed outdoors.

Note: 30Seconds is a participant in the Amazon affiliate advertising program and this post contains affiliate links, which means we may earn a commission or fees if you make a purchase via those links.

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes to cook the eggs
Total Time: 20 minutes
Servings: 12

Ingredients

6 hardboiled eggs, peeled
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
paprika, for garnish

Helpful Products

Recipe Notes

This deviled egg recipe can easily be doubled.

Add a splash of Worcestershire sauce for even more flavor.

Here's how to make it:

Cut the eggs in half lengthwise. Scoop the yolks out into a bowl and mash.
Add the mayonnaise, vinegar and mustard. Season with salt and pepper. Mix well.
Spoon or pipe the filling back into the egg whites. Sprinkle with paprika. Refrigerate until ready to serve.

Recipe cooking times and servings are approximate. To ensure image quality, we may occasionally use stock photography. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.

Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily.

Related Products on Amazon We Think You May Like:

30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Mayonnaise $3 & Up

Yellow Mustard $1 & Up

White Vinegar $2 & Up

Paprika $3 & Up

Deviled Egg Trays $8 & Up

Mixing Bowls $8 & Up

Salt and Pepper $1 & Up

Embed Print

Elisa Schmitz

My grandma made the best deviled eggs. Thank you for bringing me her recipe!

Like Reply 2 years ago

Gwyn Linster

This is exactly the same recipe I've been making for 40 years (except the vinegar). My mother taught me to make her deviled eggs 50 years ago. We didn't measure anything, we just did a taste test to see if we needed to add more mustard or salt & pepper, although we probably add more mustard than this recipe calls for. It's the only deviled eggs my family will eat. My grown daughter volunteers to make them at family holidays. Nice to see this classic recipe posted so others can make the BEST deviled eggs ever. Next time I'll have to try the addition of white vinegar. Thank you for posting!

Gwyn Linster

Donna John

Love how recipes bring back memories. Thanks for sharing! I agree about the mustard! :)

Cassiday

Love vinegar, adds that tangy flavor!

Kelly Nelson

Yep. This is a no-frills, good, classic recipe. Same as mine except I add in a bit of salt and pepper and use dry mustard instead of wet. Then the fun begins when I dress a few with assorted toppings.

join discussion

Please login to comment.