Memaw's Deviled Eggs Recipe Will Take You Back (5 Ingredients, 20 Minutes) by Donna John
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"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 (memaw, nana, granny) 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 (check out the health benefits of eggs), mayonnaise, ground mustard, Worcestershire sauce or white vinegar and paprika, for garnishing. (I like to garnish with fresh chives, too.)
I like to cook my eggs in my Instant Pot™. It is the only way I make hard-boiled eggs anymore. The shells almost fall off. If you've never cooked eggs this way, here's how to cook hard-boiled eggs in the Instant Pot™. You can also buy pre-cooked and peeled boiled eggs at some grocery stores. Now that's a real time-saver!
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.
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes (if cooking eggs in Instant Pot™) or 10 minutes (if boiling eggs)
Total Time: 15 to 20 minutes
Servings: 12
Ingredients
- 6 hardboiled eggs
- 1/4 cup mayonnaise (I use Hellman's Real Mayonnaise)
- 1/2 teaspoon ground mustard
- 1/2 teaspoon Worcestershire sauce or white vinegar
- paprika and/or fresh minced chives, for garnishing
Here's how to make it:
- Cut the eggs in half lengthwise and put the yolks into a bowl. Mash with a fork.
- 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.
- Spoon the mixture into the egg whites.
- Garnish with paprika or minced chives – or both! Refrigerate until ready to serve. This recipe could easily be doubled. Store the eggs covered in the fridge for up to three days.
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