These classic deviled eggs come from two family recipes–my mom’s and my mother-in-law’s. They are incredibly easy to whip up, and I hope you will enjoy them! These are a Trim Healthy Mama S!
I must confess that, in over a decade of homemaking, I had never made deviled eggs until yesterday–even though they have always been one of my favorite holiday dishes!
While deviled eggs are easy enough to make on a regular basis, both my mother and mother-in-law usually make them around seasonal celebrations.
With Easter coming up, I began to think about trying my hand at making deviled eggs for the first time.
I got both my mother-in-law’s and mom’s recipes, and I was surprised to learn that, while they are both delicious, they are quite different.
While my mom uses a combination of both mayo and mustard, my mother-in-law sticks to just mayo. And while my mother-in-law adds some crunch with diced pickles, my mom finishes hers off with just a tiny bit of spicy paprika.
Because my oldest had an egg sensitivity for several years, my girls had never tasted deviled eggs until I made them yesterday! My two older girls fell in love with them, begging for more, but my youngest was just a tad disappointed. She expected the yellow filling to taste like cake icing.
I’m excited to share both recipes for classic deviled eggs with you today, and at the end of the post, I will tell you which one I prefer!
I hope you’ll be inspired to add these eggs to your Easter menu!
Geeda’s Classic Deviled Eggs
My girls call my mother-in-law “Geeda,” and Geeda’s deviled eggs are such a hit at family gatherings that she even has a special piece of deviled egg pottery just to display them!
Note that we prefer to use organic ingredients if/when possible. I encourage you to buy according to your budget and family needs. Horizon Organic is a great brand of organic dairy, eggs, and snack products that we get at our local Harris Teeter/Kroger.
Ingredients
- 1 dozen boiled organic eggs
- 1/4 cup organic mayonnaise
- 3 Tbsp. diced organic pickles
- sea salt and pepper to taste
Instructions
- Remove egg yolks from whites and place in a bowl.
- Mix the yolks, mayo, and pickles into a thick yellow filling.
- Sprinkle in salt and taste test until the mixture is perfect.
- Fill the egg whites with the yolk mixture.
Manga’s Classic Deviled Eggs
My girls call my mom “Manga.” I could eat my fill of my mom’s egg salad when I was a child, and she uses a similar recipe for her deviled eggs. My girls enjoyed these so much that I am looking forward to introducing them to egg salad next!
Ingredients
- 1 dozen boiled organic eggs
- 1/4 cup organic mayonnaise
- 3 tsp. spicy mustard
- sea salt to taste
- paprika to sprinkle on top of eggs
Instructions
- Remove egg yolks from whites and place in a bowl.
- Mix the yolks, mayo, and mustard into a thick yellow filling.
- Sprinkle in salt and taste test until the mixture is perfect.
- Fill the egg whites with the yolk mixture.
- Sprinkle eggs with paprika.
So which one did I choose? Both! I have decided that my go-to deviled eggs will call for pickles, mustard, and paprika, along with the eggs and mayo, of course!
Does your family enjoy deviled eggs? What is your take on classic deviled eggs?
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This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.
Aunt Martha
I love Deviled Eggs too! I love seeing that my sister, “Manga”…uses the same recipe our mother used!!! My special preparation is this: I plop egg yolks in a plastic bag…and all the other ingredients. I squeeze the bag to mix. Then I cup a hole in the corner and squeeze into egg whites. No mess to clean up!! And yes, I still sprinkle paprika on top like Mama used to do!!
Hope your family has a Christ Exalted…Wonder Resurrection Sunday on Easter!!
Erin
Oh wow, Aunt Martha! She never told me it was Nanny’s recipe too! That makes it even more special! I love the tip about just putting it all in the bag! That would save on a lot of mess!! Have a wonderful Christ-filled Easter too!!
Amanda
I’ll be honest, I’m not a fan of deviled eggs but my mom makes them every single Easter (only Easter) without fail. I love the baggie idea too! I’ll have to tell her that!! So for Easter do you eat one of each from both your mother and your mother-in-law each holiday? Haha!!
Erin
My husband is not a fan either! Well, my husband’s family lives in MS and my parents live here in NC, so we never spend the holidays with both families, so I just switch up each year! LOL
Kimberly King
My mother always made them with mayo, chopped spanish green olives with pimento, and a bit of the olive juice mixed in. I make them the same way and they are a favorite with all of my kids and friends!
Erin
I’ver never heard of them that way, but they sound delicious!!
Sandra
Thank you for these recipes. I know what I’ll be making this Easter: #2!
Erin
You are so welcome! I hope you and your family enjoys them!!
Amy
I love the idea of putting the pickles in the yolk mixture! My family loves pickles! This will be a great new addition to our Easter dinner. Thank you and God Bless 🙂
Erin
I hope you love it!
Susan
I have taken my mothers recipe which had all of the ingredients that both of yours had and I mix the pickles into the yolk mixture and just spoon it into the white halves. Then after sprinkling on the paprika i like to garnish with a slice of green olive with the little piece of red pepper in the center. Or if I am making them for breakfast of brunch, I fry up some crispy bacon,crumble it and sprinkle on top. If I’m making a bunch of these to take to a get-to-gether I make some of each. Some times not everyone likes the olive topper. Deviled eggs have been a part of our family menu for as long as I can remember.
Robyn
We love devilled eggs too, only different again from these two.
Yolks, mayonnaise,curry powder,chopped capers,salt and pepper to taste,
pipe in to whites and finish with caviar on top,yumm! They hardly hit the table, before disappearing, even though I make more all the time.
A. Celeste
I learned how to make THE very best Deviled Eggs from my m-i-l.
Her secret is to use dill pickle relish and alittle bit of the relish juice added to the mayo.
She sprinkles the filled eggs with paprika.
Truly, no exaggerstion-THE BEST!!!