Grandma's Deviled Egg Recipe: This Deviled Egg Recipe Is a Classic for a Reason by 30Seconds Food

6 months ago
Grandma's Deviled Egg Recipe: This Deviled Egg Recipe Is a Classic for a Reason

Four ingredients. That's all grandma needed to create the best deviled egg filling. While we love our spinach and bacon deviled eggs, Dijon deviled eggs, guacamole and bacon deviled eggs, everything-but-the-bagel deviled eggs and truffled deviled eggs, sometimes simple is best.

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.

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


Here's how to make it:

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

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Elisa Schmitz, 30Seconds
My grandma made the best deviled eggs. Thank you for bringing me her recipe!
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! :)
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.

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