Classic Deviled Eggs!

Throwback to a month ago when I made this classic recipe for my 97 year old great-grandmother (Oma) and some family friends. I think she ended up eating the equivalent of 4 eggs! I think it gave her a big flashback to when she used to feed her children them. This recipe is simple, but absolutely delicious.



6 eggs
1/4 cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper


  1. Hard boil the eggs.See below for instructions:
    Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. 
  2. Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. To cool down warm eggs, place in a bowl of cold water after peeling.
  3. Slice the eggs in half lengthwise. Remove the yolks and place in a medium bowl and place the egg white halves on a serving plate.
  4. Mash the yolks into a fine crumble using a fork. Make sure that there aren’t any clumps of yolk.
  5. Add mayonnaise, vinegar, mustard, salt, and pepper to the yolks, and mix well.
  6. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. I think that using a spoon gives the deviled eggs an awesome look. But if you want them neat, feel free to use a piping or plastic bag and pipe the yolk mixture into the egg whites.
  7. Sprinkle with paprika and serve.