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.

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

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.

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Related Products on Amazon We Think You May Like:

Mayonnaise $3 & Up

Yellow Mustard $1 & Up

White Vinegar $2 & Up

Paprika $3 & Up

Deviled Egg Trays $8 & Up

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Elisa Schmitz, 30Seconds

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

Like Reply 8 months 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.

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