Grand Ma-Ma's Deviled Eggs

GooseberryPatch's picture

Sep. 17, 2012

Old-fashioned deviled eggs are just perfect for picnics and light, summertime lunches. Plus, Jo Ann shares her favorite tip for filling the eggs in a jiffy!


Egg 4 Medium , hard
Vinegar 1 1/2 Teaspoon
Dry mustard 1/2 Teaspoon
Salt 1/4 Teaspoon
Pepper 1/8 Teaspoon
Sugar 1/2 Teaspoon
Butter 1 1/2 Tablespoon , melted
Worcestershire sauce 1/4 Teaspoon
For garnish
Paprika 1 Teaspoon (for garnishing)
Chopped bacon 2 Teaspoon , cooked
Chives 1/4 Teaspoon , chopped



1. Peel and slice the eggs into halves.

2. In a bowl, place the scooped egg yolks.

3. Arrange the egg whites on a serving platter and set aside.

4. Mash the yolks well with a fork.

5. Add the remaining ingredients except paprika and mix well.


6. Spoon this egg mixture into the egg whites or pipe them into the eggs.


7. Before serving the eggs sprinkle the yolk mixture with paprika and serve.


You can also add minced onion.

The above video doubles the ingredients listed. You can also double the number of ingredients as per your demand.

If you like to make this dish spicy, add in hot sauce or horseradish sauce.

You can also garnish it with chopped crispy bacon and chives.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 120Calories from Fat 86

 % Daily Value*

Total Fat 10 g15.4%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 272 mg11.33%

Total Carbohydrates 2 g0.7%

Dietary Fiber %

Sugars 1 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet