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grandma's deviled eggs

(1 rating)
Recipe by
Jayme Lockwood
Woodland, WA

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

(1 rating)
yield 6 serving(s)
prep time 5 Min
cook time 15 Min

Ingredients For grandma's deviled eggs

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

How To Make grandma's deviled eggs

  • 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.

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