Sometimes you just need a good, old-fashioned, no-frills classic recipe. That’s what this is. No buffalo ranch, lime cilantro, or avocado deviled eggs here. This recipe uses mayo, mustard, and good old paprika to achieve that delicious deviled egg taste just like grandma used to make.
Not that my grandma used to make these. I’m actually pretty new to the deviled egg game. I had truthfully never had one until 5 years ago when my family invited my then-boyfriend (now husband) over for Thanksgiving. Mom asked if he had any requests for the dinner, and he asked for deviled eggs. I didn’t even know this was a Thanksgiving thing. But mom made them for him, and I had one, and I loved it.
I tried several recipes, then tweaked one I liked to come up with this one. It’s smooth and tangy, with a hint of smoke from the paprika.