Grandma’s Deviled Eggs
Another staple of Southern family functions, these deviled eggs are timeless. I make them sometimes just for a snack at home but you can double (or triple) the recipe to make them for a crowd. They’re especially great for Thanksgiving!
Grandma’s Deviled Eggs
Another staple of Southern family functions, these deviled eggs are timeless. I make them sometimes just for a snack at home but you can double (or triple) the recipe to make them for a crowd. They’re especially great for Thanksgiving!
Cooking Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the eggs and boil them for 10 minutes, no more, no less.
- 2
Once the eggs are cooked, pour the water out and let them cool for about 15 minutes.
- 3
Carefully peel the eggs then slice them longways and add the yolks to a mixing bowl, making sure to scrape out as much as possible from each half.
- 4
Add all the condiments and salt and pepper to the yolks then mix well with a fork.
- 5
Fill the egg halves evenly with the yolk mixture and garnish each one with a sprinkle of Cayenne pepper (or Paprika).
- 6
Let them chill overnight for optimum results and enjoy!!
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