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Grandma's Deviled Eggs

(11 Votes)
YIELDS
36
COOK TIME
40 Min

There's nothing more reliable than taking a leaf out of Grandma's cookbook, especially when you're looking to feed a crowd. This easy recipe for deviled eggs combines simplicity with good taste for one of the best potluck recipes of the season. Keep this one around and take it out every summer... it's a guaranteed home run every single time!

What You'll Need:
  • 18 eggs
  • 1/3 cup mayonnaise
  • 2 teaspoons yellow mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
What To Do:
  1. Place the eggs in a soup pot and add just enough water to cover them; heat to boiling. When the water is boiling, remove the pan from the heat, cover, and let sit for 20 minutes.
  2. Drain the hot water and run cold water over the eggs. Add some ice cubes to the water and let cool for 5 to 10 minutes.
  3. Peel the eggs, slice in half lengthwise, and remove the egg yolks to a medium bowl. Add the mayonnaise, mustard, celery salt, salt, and pepper; mix well.
  4. Fill the cavity of each egg white half with the yolk mixture. Serve immediately or cover and chill until ready to serve.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I did forget, I do sometimes put in some sweet relish if on hand.

I make my eggs just like this but sometimes I do dice real small some celery, but with 1tsb. of salt which is the 1/2tsb of celery salt and the 1/2tsb of regular salt I would not think that is too much salt for all that eggs, but what you should do is taste your mixture and if you think it is to salty, just boil another egg and add to mixture. I never measure. I eye ball it and taste and then add. Also if you like tuna you can throw that in also. I am a concoction person. Also a little bit of onion or scallion would be good, but diced up real small but like I said I have made it this way and it is good. Don't forget a thin slice of green or black olive on top or a pimento. Well this is just my opinion. Happy Cooking Everyone.

Needs more mayo for my taste and I add a little sweet relish. For a real treat add about 4 oz finely shredded cheddar cheese to the yolk mixture!

Using just 1/3 cup of mayonnaise doesn't seem like there will be enough filling for 36 egg halves.

Made these as directed. Far too salty, had to salvage with extra eggs and only a few spoons of the original mixture, the rest of which had to be discarded. Too much waste and time to ever try them again.

mybrammer 9828547 you can cut back on the salt you know.....A recipe is just a base really get it then make it your own add or subtract things you think you would love in it omitt the things you think will be nasty....PEACE LOVE I'M OUT.....

It is perfect as is!!!!

We love them.

I use sandwich spread for the mixture because it has the mayo, sweet relish, and whatever else is in there...it's simple and delish!

I tried 18 of them for a family get-together. I added finely chopped celery and used Miracle Whip because I prefer to and they went before any of the other great dishes! A hint for peeling the eggs easily -- add 1/4 to 1/2 cup of salt to the water before cooking the eggs (depending on how many you prepare at a time). This causes the shells to expand and leeches some of the liquid from the interior which causes a microscopic space between the cooked egg and the shell.

Make 2-3 dozen eggs every other Sunday, and the particiipants claim they are the best ever tasted. Just add some sweet pickle relish. About an 1/8-1/4 of a cup. And about a tablespoon of ranch dressing. DEEEEEEElisious

how about a little bit of diced celery, or some shredded carrot to the mixture. I love to make concoctions, but that's me. Oh what about a little bit of horseradish to the mixture also.

Looks Great I would add crumbled bacon.

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