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Grandma's Deviled Eggs

384 A Grandmas Deviled Eggs.jpg
384 A Grandmas Deviled Eggs.jpg

Grandma's Deviled Eggs


Although I wasn’t fortunate enough to have met my grandmother, she passed before I was born, everyone agrees that her deviled eggs were incredible! I had my mom make them with me, so that I could share with you of course, and I would also have to agree, they are delicious!

Yield: 24 deviled eggs

Oven: N/A

Preparation time: 20 minutes

Cook Time: 12 minutes

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12 hardboiled eggs – see method below

1/4 cup + 1 tablespoon low-fat mayo

1 1/2 teaspoon yellow mustard

kosher salt, as desired

Optional garnish (use one):

roughly chopped dill, as desired

sweet paprika, as desired

green onions, minced


To prepare the hardboiled eggs:

1.   In a medium saucepan with a tight fitting lid, add eggs and water to cover by 1 inch. Bring to a simmer, cover and allow to cook for 2 minutes. Remove from heat, keep covered and allow the eggs to “cook” off heat for 10 minutes.

2.   In a bowl filled with ice water, add eggs to quickly shock them. Once cold, peel, discarding the shells.

3.   Cut each egg in half lengthways, from top to bottom. Carefully remove the yolk and place in a small bowl. Place the whites on your serving platter and set to the side.

4.   In the bowl with the yolks, add mayo, mustard and salt. Using a fork or small pastry cutter or potato masher, press down to mash the yolks then stir to evenly combine. In a pastry bag with a medium tip, or alternatively in a ziplock bag with a slit on one corner, add yolk mixture. Pipe yolk mixture into each egg white shell and serve with garnish of choice to finish.

5.   Eggs are best served cold and same day so if time allows, consider making them in the morning and keeping them in the refrigerator until ready for service.


Kitchen Note:  Using mustard powder instead of mustard is another great way to add a little bit of “bite.”