Sandy's Deviled Eggs

Sandra Ann Marie Harvey


I made these once for a family cookout and everyone loved them so much that I was asked to bring them to every cookout and holiday we had. They always go fast no matter how many I make.


☆☆☆☆☆ 0 votes

20 Min
No-Cook or Other


  • 24 large
    eggs, hard boiled
  • 1 c
  • 3 Tbsp
    yellow mustard
  • 1 Tbsp
    apple cider vinegar
  • 2 tsp

How to Make Sandy's Deviled Eggs


  1. Slice each hard boiled egg in half lengthwise. Scoop out the inside yolks into a medium size bowl. Mash yolk with fork until its mashed down to fine crumbs.
  2. Add apple cider vinegar to the mashed yolk, add mayonnaise, add mustard and stir with spoon until well blended. You can add more of each condiment based on your taste. I prefer more mayo and less mustard.
  3. With a spoon fill each egg halve. Place in deviled egg container or dish and when their all filled sprinkle paprika over the top of all the eggs and refrigerate. You can make more or less amount of eggs depending on how many people your making them for and then just adjust the condiments to how much you want to add to your liking.

Printable Recipe Card

About Sandy's Deviled Eggs

Course/Dish: Other Appetizers
Main Ingredient: Eggs
Regional Style: Italian
Other Tag: Quick & Easy

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