Grandma’s Classic Deviled Eggs

Creamy, tangy, and just the right touch of paprika—because some traditions don’t need updating.

You can’t walk into a Southern gathering without spotting a tray of deviled eggs—and if you can, turn around, 'cause you’re in the wrong house. These little beauties are creamy, tangy, and topped with a dusting of paprika that lets folks know you came to serve. This is the no-fuss, pass-me-another kind of recipe that tastes like childhood, holidays, and someone hollerin’ “Don’t eat all them eggs before dinner!”

🍴 Servings:

Makes 12 deviled eggs (6 whole eggs, halved)

🛒 Grocery List:

• 6 large eggs

• 1/4 cup mayonnaise (Duke’s if you know what’s good)

• 1 teaspoon yellow mustard

• 1 teaspoon white vinegar (or apple cider vinegar)

• Salt, to taste

• Black pepper, to taste

• Paprika, for garnish

• Optional: 1–2 teaspoons sweet pickle relish (if you like that tangy-sweet twist)

👩‍🍳 Directions:

1. Boil the eggs:
Place eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium heat. Once boiling, cover, remove from heat, and let sit for 10–12 minutes. Drain, then run cold water over the eggs until cool. Add ice if you’re in a hurry.

2. Peel and prep:
Peel the eggs gently and slice in half lengthwise. Scoop out the yolks into a small bowl and place the whites on a serving platter.

3. Mix the filling:
Mash the yolks with a fork until crumbly. Stir in mayonnaise, mustard, vinegar, salt, pepper, and optional relish. Mix until smooth and creamy. Taste and adjust seasoning if needed.

4. Fill the eggs:
Spoon the filling back into the whites or pipe it in using a zip-top bag with the corner snipped. No judgment either way—we love a shortcut.

5. Garnish:
Lightly sprinkle with paprika. Just a kiss, not a snowstorm.

6. Chill before serving:
Pop them in the fridge for 20–30 minutes to let the flavors settle in and keep 'em nice and firm.

📝 Southern Tip:

Use older eggs for easier peeling.
Eggs that are 7–10 days old peel cleaner than fresh ones. Trust me, nothing will test your spirit like a stubborn eggshell on the morning of Thanksgiving.

💡 Serve ‘Em With:

Perfect on a holiday table, at a church potluck, or on a random Tuesday when you need a little comfort food with charm. You can dress them up with crumbled bacon, fresh dill, or even a little hot sauce—but honestly, they don’t need a thing.