Grandma’s Deviled Eggs

Every time we visited my grandparents Yetta and Chauncey, I looked forward to when they would bring out grandma’s deviled eggs. At first I didn’t think I would like them. But one bite as a kid and I was hooked.

Grandma’s Deviled Eggs Recipe

This classic recipe is a staple in any kosher buffet. Since it is parve (neither meat nor dairy under kosher guidelines) it can be added to any snack array or appetizer plate you may be making for when company is coming over.

Why you’ll love this recipe

I love this recipe because it tastes delicious. However, it’s also really easy to make. I mean, you cannot boil eggs wrong. Even if you crack a few, as long as they stay in boiling water long enough, you can still salvage them.

There is little to no waste with this recipe, too. The only thing you can’t eat are the eggs shells after you peel them. If you can compost them, then you’ve got a zero-waste recipe. How nice.

Ingredients in deviled eggs

• Eggs
• Mayonnaise or Miracle Whip.
• Kosher salt.
• Worcestershire sauce.
• Mustard (yellow or brown).
• Black pepper.
• Paprika to taste.

Step by step cooking instructions

Here are the steps you’ll take to make my grandmother Yetta’s famous deviled eggs recipe.

Place eggs in a medium sized pan or dutch oven. Pro tip: if you’re making more than a dozen eggs, use a frying pan instead so the eggs can lay in a single layer. Fill the pan with water, making sure that the eggs are covered by at least ½ inch with cold water.

Place the pan on the stove and heat on high until the water comes to a boil.

When the water comes to a full boil, cover the pot, turn the heat off and let the eggs sit for 12 minutes for a hard boil.

The next step is moving the eggs from the pot into the ice bath. I use a mesh strainer.

To make an ice bath, fill a bowl with water and add ice cubes. Let eggs rest in the ice bath for about 10 minutes or until they are cool enough to handle easily

Peel the eggs and cut them lengthwise.

Scoop out the yolks using a spoon.

Place the yolks in a bowl with the mayonnaise, mustard, Worcestershire sauce, black pepper and salt. Mix thoroughly with a fork.

Spoon the yolk mixture back into the eggs using a small spoon. If you want to be fancy, use a pastry bag with a decorative tip.

Sprinkle it with paprika to taste.

Recipe Notes and Expert Tips

When scooping out the yolks, try to use the smallest spoon possible. I found using a teaspoon — literally a measuring spoon in a teaspoon size — was the easiest to get the yolk out without damaging the cooked egg whites

Also, when doing the recipe for this article, I grabbed spicy brown mustard by mistake. So, this batch had extra zing, if you know what I mean. Because of that, I probably could have done without the Worcestershire sauce.

So, if you’re looking for a more mild flavor when you try making my grandma’s deviled eggs, go with yellow mustard. Or, if you have spicy brown mustard, skip the Worcestershire sauce. Next time I might try this recipe with a horseradish mustard to see how that comes out. And then I’ll definitely skip Worcestershire.

Storing grandma’s deviled eggs

If you think you’re going to be making deviled eggs on the regular and know you’ll have to store leftovers, I would recommend buying a special storage container for them. You’ll want one that has compartments to hold the eggs so they don’t slide all over the place. I like one that you can buy at Target. It is designed more so for carrying deviled eggs to a party than storing them at home. But I think it can do both.

The link I’m sharing for this container is an affiliate link, which means we get a small commission if you click through and shop. There is no cost to you. Here is that link to the deviled egg container at Target.