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┬ásalt 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.
Recipe by Diary of a Road Mom at