Family Recipe Box: Classic Deviled Eggs

I found my grandmother’s recipe box a few years ago. I wrote about it here. Instead of being the treasure trove of her recipes that I’d anticipated it would be, it was filled with clippings of recipes I imagine she wanted to try. I realized then that for her best dishes, Grandma didn’t need a recipe. But, for my sake, I wish she’d written them down. So, I’m slowly curating my own family recipes and am hoping to recreate a few of hers. This is part of a series of posts for my family recipe box. 

Classic deviled eggs | the Maypop

I made deviled eggs for the first time myself this weekend. I don’t profess to be a chef, and this recipe doesn’t have any secret or special ingredients. It’s a classic mix of mayonnaise, mustard, vinegar, and sweet pickle relish, topped with paprika, of course. The ratios are mine, based on years of eating deviled eggs, of knowing that my mom’s can be a little too sweet, but that I like the crunch of the relish. I know I like mustard, but I don’t like it to overpower the mayonnaise. I think a splash of vinegar rounds everything out, without making the eggs seem tangy. And, smoked paprika adds a nice warmth; I can never taste regular paprika.

If you don’t have your own family recipe, or if your grandmother and mother just never wrote their recipes down, then here you go.


7 eggs, boiled (but I add an egg or two to the pan, just in case one cracks prematurely while boiling)

1/4 c. mayonnaise

2 tsp. apple cider vinegar

2 tsp. prepared mustard

1.5 Tbs. sweet relish (Level these for exactness, or just use 1 heaping Tbs. Like I said, I think you can have too much relish)

Smoked paprika to garnish


Halve the boiled eggs lengthwise. Scoop yolks from eggs and place them in a bowl. Place the remaining egg whites on a platter or deviled egg plate for serving. Mash the eggs yolks with a fork. Add the mayo, vinegar, mustard, and relish. Mix together until well incorporated. I like my mixture relatively smooth and creamy, so I add my relish at the end, once everything else is mixed. I don’t think it really matters, though, so mix to your own desired consistency. Scoop mixture back into the egg halves with a small spoon, or use a bag and pipe the mixture into the egg whites. I used a Ziploc baggie and snipped a corner. Top the eggs with a dusting of smoked paprika. Enjoy!

Makes 14 servings.


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