From the November 2017 issue

Grandma’s Easy Deviled Eggs Recipe

Deviled eggs are a great last-minute appetizer, and they're easy to make too. Here's the how-to.

I remember fighting my brothers for mom’s deviled eggs. She continues to make them for special occasions because “they’re easy, quick and everybody loves them.” Now that I’m all grown up, I fall back on deviled eggs for last-minute appetizers because I generally have all ingredients on hand, and they’re inevitably a hit. Mom was right: The recipe is so simple, it’s one of the first I’ve taught my son. Now Verick, 12, has a dish to call his own, and grandma couldn’t be prouder. Third generation tip: Boil a couple extra eggs. If whites get damaged during peeling, they make for great taste testers so a dozen deviled eggs still make it to the party!

Ingredients

  • 6 hardboiled eggs
  • 1/4 cup mayonnaise or salad dressing
  • 1 tsp. prepared mustard (one squirt)
  • 1 tsp. vinegar
  • Dash salt and pepper
  • Paprika (optional)
  • Smoked paprika (optional; dad’s secret ingredient for some spicy kick)

Directions

  1. Peel eggs. Halve lengthwise and remove yolks. Set whites aside.
  2. Place yolks in bowl and mash with fork.
  3. Mix in mayo or salad dressing, mustard and vinegar.
  4. Add dash of salt and pepper.
  5. Spoon filling into a plastic sandwich bag. Snip corner of bag with scissors.
  6. Squeeze filling out into egg-white halves.
  7. Sprinkle with paprika.
  8. Arrange on platter and serve.

Find more kid-friendly recipes for the holidays here.

Photo by Lauren Jeziorski

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