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Classic Deviled Eggs

My husband’s grandmother makes the best deviled eggs.  I love trying new recipes and tweaking them (stay tuned for an avocado and bacon deviled egg down the road), but hers is one of those originals that you just don’t mess with.  So, without further ado, here are MiMi’s Classic Deviled Eggs:


Classic Deviled Eggs
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Yield: 24 halves

Serving Size: 2 halves

Fat per serving: 6

Carbs per serving: 1

Protein per serving: 6


  • 1 dozen hard boiled eggs
  • 3 tbsp. mayo (I use olive oil can also make your own like this:
  • 2 tbsp. spicy brown mustard (feel free to use yellow instead)
  • 1/2 tsp red wine vinegar
  • 1 tsp sugar
  • salt & pepper to taste
  • smoked paprika to taste


  1. Hard boil your eggs.
  2. Peel and separate them.
  3. Put all the yolks in a bowl with everything else
  4. Mix well.
  5. You may want to adjust quantities to taste. If it's too tangy for you, add a little mayo or sugar. If it's too flat, add more vinegar or mustard.

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