How to Make Deviled Eggs Ever: Grandma’s Classic Recipe

Of course, the true first step is to hard boil your eggs but we’re assuming you’ve done that. Once chilled, start peeling your eggs from the larger end. If you’re struggling to get the peels off, run the eggs under cool water while you take the shell off — this helps them separate. Once peeled, cut each egg in half, length wise.

Plunk the yolks into a medium-sized mixing bowl. Then add in 1/2 cup mayonnaise, 1 tablespoon dijon mustard, and 1/2 teaspoon hot sauce. Mash and mix up to create a creamy consistency.

Spoon yolk mixture into your piping bag. The thriftiest — and least-time consuming — option is to pipe out of Ziploc bag. Simply, snip a corner of the bag with a pair of scissors and squeeze.

One by one, pipe the eggs with filling. To get a more polished piping shape, try a squiggle movement. If you’re not into piping, a tablespoon full of the yolk mixture plopped into each egg works fine too — you can always dress them up more with toppings.

For this classic recipe, top with paprika and crispy bacon pieces. Add a touch of greenery with chopped chives or cilantro.

When it comes time for serving, mix and match the flavors (try some of our favorites!) on a serving platter or even, layer a medley of flavors on a tiered cake stand ($23, amazon.com).

Oh, and don’t forget to sprinkle in a few deviled chicks — they’ll be a hit with both kids and adults!