Grandma’s Deviled Eggs Recipe

Hard-boil the eggs

Place 12 large eggs in a single layer in a large saucepan. Add enough cold water to cover the eggs by about 1 inch (2.5 cm). Bring the water to a rolling boil over high heat. Once boiling, cover the pan, remove from heat, and let sit for 10 minutes for fully hard-cooked yolks.

Cool and peel

Transfer the eggs to a bowl of ice water and chill for at least 10 minutes to stop cooking and make peeling easier. Crack shells all over and peel under running water. Pat eggs dry with a paper towel.

Prepare yolk mixture

Slice each peeled egg lengthwise and gently remove yolks into a medium mixing bowl. Place the whites on a platter or in a deviled-egg tray. Using a fork or a small whisk, mash the yolks until crumbly. Add 1 cup mayonnaise, 2 tablespoons yellow mustard, 1 teaspoon white vinegar, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon granulated sugar. Stir vigorously until the mixture is completely smooth and creamy. Taste and adjust seasoning—add a little more salt, pepper, or mustard if desired.

Fill the egg whites

Using a spoon or a piping bag fitted with a large round or star tip, fill each egg white half with about 1 to 1.5 tablespoons of the yolk filling. Smooth or swirl the filling so each half looks neat and even.

Lightly dust the filled eggs with 1 tablespoon paprika, concentrating on even coverage. For a touch of smokiness, alternate some with 1 teaspoon smoked paprika. Sprinkle 2 tablespoons finely snipped fresh chives over the eggs for color and a mild onion note.

Refrigerate the assembled deviled eggs for at least 30 minutes to let flavors meld and to chill before serving. Serve chilled. Store leftovers covered in the refrigerator for up to 2 days.