Classic Deviled Eggs

Classic Deviled Eggs | Homan at Home

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.

Classic Deviled Eggs | Homan at Home
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Classic Deviled Eggs

Prep Time 25 minutes
Total Time 25 minutes


  • 6 eggs
  • ¼ cup mayonnaise
  • 1 tsp mustard
  • 1 tsp vinegar
  • paprika


  • Boil and peel eggs.
  • Cut eggs in half and remove yolks. Place yolks in small bowl and set whites in side.
  • Add mayonnaise, mustard, and vinegar to the yolks. Mix until smooth.
  • Place yolk mixture into a piping bag or ziploc with the edge cut off. Pipe yolk mixture into the hollow of the whites.
  • Sprinkle paprika as garnish.
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Classic Deviled Eggs | Homan at Home

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