Date: April 8, 2023
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Grandma's Deviled Eggs

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For me, it's not Easter Dinner without Deviled Eggs! While there are several recipes, this is my Grandma's recipe for Deviled Eggs and they are amazing!

Deviled Eggs are a tradition for most Easter dinners, so this seemed like a perfect time to mix up a batch. Even better, I remembered I had a recipe for my Grandma's Deviled Eggs. Since I haven't made one of my Grandma's recipes in forever I decided like most things, there is no better time than the present.

Deviled Eggs are one of those perfect foods for me and it just isn't Easter without them. There are so many versions of the Deviled Eggs and they are almost all amazing! I say almost because I had one several years ago at a party and they were just simply NOT good, I won't even go into detail.

Fortunately, this recipe is not that, it is amazing! When you think of Deviled Eggs, this is the recipe that comes to mind, it's a classic mix! If you have been following me for a very long, then you know I am all about recipes that can be broken up and allow you to do a little bit on different days. This is one of those recipes.

You can cook your eggs to hard-boiled a few days before and store them in their shell in your fridge until you are ready to use them. If you wanted to work ahead you could also mix the filling ingredients so all you have to combine it with the yolks the day of! Then, ta-da, you are done and ready to fill! Plus, Deviled Eggs are always better the next day!

Deviled eggs with mustard on a wooden table.

Deviled Eggs

Deviled Eggs are a staple at all gatherings and this recipe is my Grandma's and is a classic Deviled Egg that we all know and love.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 20 minutes
Course brunch, Dinner, Lunch
Cuisine American
Servings 6 people


  • 6 Eggs Hard boil your eggs either in a pot on the stovetop or in a Dash egg cooker.
  • 1/4 tsp salt
  • 1/4 tsp Worchestershire Sauce
  • 1/8 tsp pepper
  • 2 Tbsp Mayonnaise
  • 1 1/2 tsp Prepared Mustard- Grandma wasn't fancy, French's is perfect.
  • 1/2 tsp Lemon Juice


  • Hard boil six eggs and all them to cool completely.
  • Mix remaining ingrediants in a separet bowl.
  • Once eggs are cooled, half each egg and place the yokes into the bowl with the mixture and mash the yokes into to form the filling.
  • Once the filling is completely mixed fill the cooked egg whites and chill!
  • Once completely chilled either top with a sprinkle of Paprika or enjoy without!


Keyword Brunch, Deviled Eggs, Easter, easy, Eggs, make ahead, Side dish, snack
Tried this recipe?Let us know how it was!
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