Grandma's Deviled Eggs Recipe

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Grandma's Deviled Eggs

Jayme Lockwood

By
@MusicalMedic

I was about 12, when my grandmother (now 96) taught me how to make these. It's simple and easy.


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Serves:

6

Prep:

5 Min

Cook:

15 Min

Ingredients

1
dozen large eggs
3 Tbsp
miracle whip or mayonaisse
1/4 tsp
yellow mustard
paprika

Directions Step-By-Step

1
Buy your eggs about a week in advance of when you’d like to prepare them. Fresh eggs are harder to peel! Put the egg(s) in a pot with cold water that completely covers the egg, plus a little extra water to spare. About an inch or so. Add 1 tsp of salt to water. Bring the water to a boil over high heat. Make sure it is a strong, rolling boil. Let the egg boil for a minute or two. Remove the pot from the heat and cover it with a lid. Let rest for 15 minutes.
2
Put the pan in the sink and run cold water into the pan. Then add about 4 cups of ice. Peeling the eggs under cold water helps make the peeling easier.
3
After the eggs are peeled, slice them top to bottom. Using a spoon, scoop out the yolk and place in a sandwich bag. Add the Mustard and Mayo into the sandwich bag. Close and mash all together. Snip off a corner of the bag and squeeze bag to refill the eggs. Sprinkle with Paprika.

About this Recipe

Course/Dish: Poultry Appetizers
Other Tags: Quick & Easy, For Kids