Gram's Vintage Deviled Eggs Recipe (Bet You Have Everything to Make Them) by Donna John

Gram's Vintage Deviled Eggs Recipe (Bet You Have Everything to Make Them)

"Are you making your eggs?" is a question I get asked around certain holidays. What they mean is, make your spinach and bacon deviled eggs. Those are the deviled eggs I'm known for and that are a family favorite. But sometimes you want something different, and to take a trip back in time. This old-fashioned deviled egg recipe is just like what Grandma would have made. It's basic, simple and tastes like my childhood.

The ingredients are so simple for the vintage creamy deviled egg recipe that I bet a trip to the grocery store isn't even needed. Here's what you need to grab from the fridge and pantry to make this quick and easy deviled egg recipe: eggs, mayonnaise, ground mustard, Worcestershire sauce or white vinegar and paprika, for garnishing. (I like to garnish with fresh chives, too.)

Whip up a batch of these gluten-free deviled eggs for any family get-together, as a snack or as a side dish with dinner, and I bet you will not get any complaints. Thanks, Grams.

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes (if cooking eggs in 
InstantPot™) or 10 minutes (if boiling eggs)
Total Time: 15 minutes
Servings: 12


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Recipe Notes

  • This recipe could easily be doubled.
  • Store the eggs covered in the fridge for up to three days.

Here's how to make it: 

  1. Cut the eggs in half lengthwise and put the yolks into a bowl. Mash with a fork.
  2. Add the mayonnaise, Worcestershire sauce or vinegar, ground mustard and salt and pepper, to taste. Mix well. Taste and add more of whatever you think it needs. I added more mayo so it was creamier.
  3. Spoon the mixture into the egg whites.
  4. Garnish with paprika or minced chives – or both! Refrigerate until ready to serve.

Nutrition Facts Per Serving

Calories: 106

Total Fat: 8.3g

Saturated Fat: 2.1g

Cholesterol: 188mg

Sodium: 146mg

Total Carbohydrate: 1.2g

Dietary Fiber: 0g

Total Sugars: 1.2g

Protein: 6.3g

Vitamin D: 18mcg

Calcium: 27mg

Iron: 1mg

Potassium: 67mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Terri Kendrick
My stepmom made deviled eggs for our Easter dinner yesterday. She doesn't use Worcestershire sauce but does use pickle relish. Not sure why we don't make them more often!! And I don't have an Insta-pot but I steam my eggs (in a steamer basket in a regular pot for 12 mins.), which also makes the shells slide right off and perfectly cooks the yolks.
Elisa Schmitz
Great tip about steaming the eggs, Terri Kendrick ! Deviled eggs are a weakness of mine. This recipe looks so good, Donna John !

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