Grandma's Deviled Eggs
My Grandma's Deviled Eggs Recipe is simple, easy and makes delicious stuffed eggs for appetizers, snacks or Easter and Thanksgiving.
Servings: 12
Cost: $10
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
- ⅛ 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
These are best made the day you are serving. If you want to make ahead of time, cook the eggs up to 2 days in advance, and make the deviled eggs the day you are serving. Refrigerate leftover eggs within 2 hours of serving.
To easily peel eggs, gently tap the cooked eggs on the counter and roll the eggs back and forth on the counter to loosen the shells.
Nutrition
Calories: 102kcal | Carbohydrates: 0.4g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 187mg | Potassium: 34mg | Fiber: 0.02g | Sugar: 0.3g | Vitamin A: 147IU | Calcium: 14mg | Iron: 0.3mg
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