After trying a bunch of recipes, MiMi finally settled on the best classic deviled egg recipe out there. It was top secret, but she decided to share it with us. Now we can all make delicious deviled eggs.
These deviled eggs are everything you’d want them to be. They are creamy, tangy and just a tiny bit sweet. They are perfect for snacking on, great for picnics and potlucks and a must at a BBQ.
Follow MiMi’s tips and tricks to get perfect deviled eggs every time. But don’t be surprised if they disappear right before your very eyes.
As you may have noticed, we’ve been working through some older recipes on the site and freshening them up. A lot of our family’s favorite recipes were posted in the really early days and nobody really saw them.
It is a shame for these fabulous recipes to be buried in the basement getting dusty. They need the love they deserve!
So Little Dude and I not only made some deviled eggs for you, but we made a video to show you exactly how it’s done. We also added a fresh printable recipe card for your convenience.
Here is what MiMi had to say in 2015:
I loved raising many different animals when we had the place to do so. I was so glad when Pops said we could get chickens.
He knows how special they are to me. My Grandma McCallum had hers off and on for years.
My dad even had a hen house blow away in a tornado when he was young. (He told me about it when we were in the basement of our house watching a tornado take a garage out a few homes away from us.)
My Grandma McCallum felt like her suburban raised grandchildren should experience what it’s like to raise chickens. They built a hen house and fenced off a nice area for the chickens to roam.
One time when we went to visit their Indiana home the mailman brought a very special package. Grandma had us open that box of baby chicks. I hope to never forget the excitement I felt at that moment.
I later learned how good those fresh eggs are. My grandma made the best fried chicken too.
That’s a story for another time. We learned a lot about gardening and country life from my Grandma and Grandpa McCallum.
When we lived in the country I enjoyed taking care of my own chickens. We had a lot of extra eggs.
So I started making deviled eggs to use some up. I tried a lot of different recipes, but this one is the favorite.
Wherever I brought these they were a hit and people asked for the recipe.
Also, if you follow this exact method even farm fresh eggs should peel nicely. That is saying something because fresh eggs are harder to peel.
Nobody wants to bring mangled up deviled eggs to a party!
A note from Carlee – MiMi said she was always asked for the recipe. What she didn’t mention, is she hardly ever shared it.
It was given to me under the strictest confidence a few years back. So, consider yourself lucky she shared with you!
Instant Pot 5-5-5 method for hard boiled eggs:
Cook the eggs on high pressure for 5 minutes.
Let the pressure naturally release for 5 minutes, then manually release the remaining pressure.
Place the eggs in an ice water bath for at least 5 minutes. Voila! Great hard boiled eggs!
Deviled Egg Inspired Recipes:
We like these deviled eggs so much, we have used this recipe as a starting point to create some other fun dishes. Take deviled egg dip for example, it’s a fabulous way to feed that flavor to a crowd without having to worry about peeling a ton of eggs perfectly.
Deviled egg macaroni salad is another great way to stretch the flavor and feed an army without having to do so many eggs. It is the perfect mix of two summertime favorites.
If you like your potato salad with a ton of hard boiled eggs like we do, you are going to love deviled egg potato salad. It is the perfect side dish to go with anything on the grill!
Or make some cute little bite sized deviled quail eggs. They are teeny, tiny and delicious.
If you want see the whole process for making these eggs, hop on over to YouTube and check out the video Little Dude and I made for you!
- 18 eggs
- 1/3 cup mayonnaise
- 1 Tablespoon prepared mustard
- 1 Tablespoon vinegar
- 1 1/2 Tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika (Hungarian and smoked are both good)
- Optional: paprika, seasoned salt, or dill for topping
- MiMi likes to turn her eggs the day before she boils them to center the yolk
- Place eggs in a single layer in the bottom of a saucepan and cover with cold water by and inch or so
- Cover and bring to a boil over medium high heat. Once they come to a rolling boil, turn the burner off. Leave the lid on and let sit for 10 minutes.
- Drain and rinse with cold water
- Soak in more cold water and add ice to chill
- Once completely chilled, dry with a towel. Crack and peel the eggs
- Cut in half lengthwise, placing the yolk in a bowl and the whites on a dish.
- Mash the egg yolks with a pastry cutter or fork. Add remaining ingredients and mix until smooth.
- Put some of the yolk mixture in each egg white. Mom like to use a 1 T scooper to do this, but some people use a pastry bag.
- Sprinkle with your garnish of choice.
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Amount Per Serving: Calories: 52Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 94mgSodium: 93mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.