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!