5 Days to Planning Your Holiday Dinner in the RV: Part 3

A trip back to my Gram’s recipe box this morning revealed lots of yummy side dishes we have enjoyed over the years for many special and everyday dinners. That’s the thing about my Grammy. Her home-style cooking made every meal special. I wish I had a nickel for every dozen deviled eggs that my Gram made in the last eight decades (I’ve only been around for about half her years).  She’s famous for them. She has these cool little Tupperware containers that hold 22 deviled eggs in each. And she has four of the containers. And, they stack. Isn’t it funny, the memories and comfort we take with us from family and traditions.

eggsI remember the exact time when I made deviled eggs and someone told me they were just as good as Grandma’s. It was Christmas dinner just four years ago. You see, my Gram is like the Energizer bunny. She’s been moseying along for all these years, cooking up storms in the background. I knew “how” to make deviled eggs but I had never bothered to do it. A few years back, she was sick over the holidays and I made all of Christmas dinner, even.. the eggs. And my little brother, not so little anymore, put his hand on my shoulder and said “Mmmmm. Just like Grandma’s.” Best compliment. Ever.

So, when planning a holiday meal, I never leave out the deviled eggs and will share the recipe for Gram’s deviled eggs here:

Gram's Deviled Eggs
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
Light and fluffy-filled deviled eggs just like my Grandma used to make.
  • 12 eggs
  • salt and pepper
  • real mayonnaise
  • white distilled vinegar
  • white sugar
  • paprika (optional)
  1. Place eggs in a large pan and cover with cold water. Generously salt eggs so that when hard-boiled, it will be easier to clean the shells from the eggs. (Note: Older eggs make better hard-boiled eggs.)
  2. Bring eggs to a boil. Continue to boil rapidly for 15 minutes. Immediately remove from heat and drain. Cover eggs with ice or immerse in cold water to cool. Do not leave eggs in the hot water or set very long warm as the yolks inside will have a greenish tint to them inside.
  3. When cool, slice eggs in half vertically. Separately the cooked yolks into a mixing bowl and the other part in a serving dish. Smash cooked egg yolks up finely with a fork.
  4. To the smashed yolks, add a big dollop of mayonnaise, not quite a cup. Also salt and pepper to taste and add a "two shakes" of sugar, about ⅛ cup or so. Add 1 cap full of white vinegar (as in turn the cap off the vinegar jar and fill it up - that's the measuring tool here). Mix well with a fork or electric beaters if you prefer. If using an electric mixer, be careful not to over-mix the filling.
  5. It's always better to use a little less mayonnaise than you think you need. It usually ends up being enough. If not, add a few tablespoons and keep mixing. My Gram always said the secret to the eggs were not to use too much mayo and to use just enough vinegar to bring out the flavor.
  6. Using a teaspoon, place a generous amount of filling into each cooked egg white half. When finished, sprinkling paprika to the tops of eggs are optional.


We Love to Hear From You


Rate this recipe: