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My Grandma’s Deviled Eggs Recipe is simple, easy and makes delicious stuffed eggs for appetizers, snacks or Easter and Thanksgiving.
Easy Deviled Egg Recipe
This classic deviled egg recipe is a family favorite. It’s a super simple recipe made without vinegar or relish or pickles. My grandma and mom always made this classic appetizer for parties and holidays like Easter and Thanksgiving. Now, my kids and I make them — occasionally just for a healthy snack!
The Secret for the Best Deviled Eggs
The secret ingredient for droolworthy deviled eggs is a squirt of Dijon mustard. It adds tang without vinegar and a little bit of color to make the yolks a pretty yellow color.
Ingredients
You only need a few simple ingredients for this easy recipe. You can find full amounts in the printable recipe card below.
- Hard boiled eggs — I love to make hard boiled eggs in the Instant Pot. This is the easiest way to make them. But, you can boil eggs on the stove. This is foolproof!
- Mayonnaise — I use regular mayo like Best Foods or Hellmann’s or Duke’s, not Miracle Whip.
- Mustard — Dijon mustard gives the filling a delicious tang. You can use regular yellow mustard, though.
- Salt, Black pepper — for a simple seasoning
- Paprika — for garnish. You can use sweet paprika or smoked paprika for a deeper, smoky flavor.
How to Make Deviled Eggs
Cook your eggs using your preferred method. Then, cool them in an ice water bath for about 5 minutes. Dry the eggs, then peel them. They are easiest to peel when they’re room temperature right after they have been cooked.
I like to tap the egg on the counter, all over. Then, gently roll the egg back and forth a few times to loosen the shell. The shell should peel right off. Some folks swear that holding the eggs under cold water from the faucet will help the shells peel off easily. I have never had trouble peeling eggs, but you can try this if the rolling method isn’t working.
When the eggs have all been peeled. Slice them in half vertically. Then, gently pop the yellow yolk out of the egg whites into a mixing bowl. You should be able to squeeze the egg slightly, and the yolk will pop right out. Or, use a knife, to gently remove the yolk from the white half.
Mash the egg yolks with a fork to break them up. Then, add the mayo, mustard and seasonings, and mix until well blended and smooth. I like to taste the egg yolk mixture to see if it needs more seasoning.
To stuff the eggs, you can either spoon the stuffing mixture into the egg whites or use a piping bag with a star tip to pipe filling into the white halves. We use the piping bag for holidays and special occasions, but I usually use a spoon if we are just having the eggs for a snack.
A sprinkle of paprika is a classic topping. If you are using a tin of paprika, hold it high above the eggs, and gently tap the canister to add a thin dusting of paprika on top of the egg yolk. For more flavor and a pop of color, you can add chopped chives or other fresh herbs like dill.
Quick Tips
To easily peel the eggs, gently tap them on the counter, then roll them on the counter to loosen the shells.
Use a piping bag for a fancy filling. This is actually quicker than using a spoon and not as messy!
Store in the fridge in an airtight container for 3-4 days. Refrigerate any uneaten deviled eggs within 2 hours of serving.
Can I make Deviled Eggs Ahead of Time
Yes, you can cook the eggs a day or two ahead of time. However, you should fill them the day of serving. Otherwise, the yolk mixture tends to dry out, and the eggs won’t be as pretty.
Grandma’s Deviled Eggs
Video
Ingredients
- 6 hard boiled eggs cooled and sliced in half
- ½ cup mayonnaise
- 1 teaspoon Dijon mustard
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- â…› teaspoon sweet paprika for garnish
Instructions
- Peel eggs, and slice in half vertically
- Scoop out the egg yolks, place in a mixing bowl, and set the egg whites aside
- Mash the yolks with a fork to break them up
- Stir in the mayo, mustard, salt and pepper, and mix until well combined
- Fill the egg whites with the yolk mixture using a piping bag or small spoon
- Top with a sprinkle of paprika and chopped chives, if desired
- Refrigerate until ready to serve in airtight container or covered with plastic wrap
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Classic Appetizers
For more easy appetizers, try my Grape Jelly Meatballs, or easy Ham Pickle Roll Ups or Kielbasa Bites. Or, browse even more appetizer recipes your family will love!
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I loved this recipe! will be making it for my birthday!!!
Love this recipe. We make these for every football game. Never any leftovers,
Thanks for the recipe but I did not particularly like this. Was edible but very far from the classic taste.
It is actually THE classic taste. Maybe you are used to something different?
This is the traditional way
Simple and best tasting deviled eggs ever! Making these again for the Fourth!
So glad you like the eggs, Tracey. Thanks!