Easy Deviled Eggs

One of the reasons I love the fall and winter months so much, is the simple joy of making recipes like my grandma’s banana pudding and serving deviled eggs on my grandma’s platter.  These, along with time spent with family, are just a few of the things that bring happiness into my heart.

Some families have many heirlooms that are passed down for generations but my grandma didn’t have much. She was a single mother who worked very hard to provide the necessities for her kids so things like this serving platter, meant a lot to her, to my mom, and to me.  My heart swells with love & gratitude during the holidays, especially when I bring out treasures like this.

Some folks like to add relish, onions, or whatever else to their deviled eggs but we do things pretty plain ’round here.   Mayo, Mustard and a little paprika.  That’s what we use, along with extra large eggs.  We’ve been buying the Lone Star eggs  ’cause like to support good ol’ Texas, and since the Lone Star eggs are Laid by Texans, for Texans, how could we not buy them?  We take our hats off to our local Texans who are working hard to bring us quality food!

One of the things we do love in our deviled eggs, is lots of pepper.  Not only do we add pepper, we also use mayo with cracked pepper in it.  The paprika on top just adds that little extra something that makes them super tasty!

I don’t really have measurements for anything.  We start with a heaping tablespoon of both mayo & mustard and just add til it suits are tastebuds.  We sprinkle the top with paprika and that’s it!   I try to make these close to serving time because I feel like when they’re refrigerated, it changes the taste.  That’s just how we’ve done it for a long time.  I’d love to hear how you make yours though.  Who knows, y’all might just share a new favorite with us!

Disclosure: Compensation was provided for my time & efforts to create this post. Opinions are my own, as always.