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Wednesday, February 4, 2015

Deviled Eggs - A Guest Post by MiMi

After trying a bunch of recipes, MiMi finally settled on the best deviled egg recipe out there.  It was top secret, but she decided to share it with us! 

   I loved raising many different animals when we had the place to do so.  I was so glad when Pops said we could get chickens.  He knows how special they are to me.  My Grandma McCallum had hers off and on for years.  My dad even had a hen house blow away in a tornado when he was young. (He told me about it when we were in the basement of our house watching a tornado take a garage out a few homes away from us.)

    My Grandma McCallum felt like her suburban raised grandchildren should experience what it's like to raise chickens.  They built a hen house and fenced off a nice area for the chickens to roam.  One time when we went to visit their Indiana home the mailman brought a very special package.  Grandma had us open that box of baby chicks.  I hope to never forget the excitement I felt at that moment.

       I later learned how good those fresh eggs are.  My grandma made the best fried chicken too.  That's a story for another time.  We learned a lot about gardening and country life from my Grandma and Grandpa McCallum.

    When we lived in the country I enjoyed taking care of my own chickens.  We had a lot of extra eggs. So I started making deviled eggs to use some up.  I tried a lot of different recipes, but this one is the favorite.  Wherever I brought these they were a hit and people asked for the recipe.

    Also, if you follow this exact method even farm fresh eggs should peel nicely.  That is saying something because fresh eggs are harder to peel.  Nobody wants to bring mangled up deviled eggs to a party!

A note from Carlee - MiMi said she was always asked for the recipe.  What she didn't mention, is she hardly ever shared it.  It was given to me under the strictest confidence a few years back.  So, consider yourself lucky she shared with you!  

Yield: 36 deviled egg halves

MiMi's Deviled Eggs

After trying a bunch of recipes, MiMi finally settled on the best deviled egg recipe out there. It was top secret, but she decided to share it with us!
prep time: 15 MINScook time: 10 MINStotal time: 25 mins


  • 18 eggs
  • 1/3 cup mayonnaise
  • 1 T prepared mustard
  • 1 T vinegar
  • 1 1/2 T sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika (Hungarian and smoked are both good)
  • Optional: paprika, seasoned salt, or dill for topping


  1. MiMi likes to turn her eggs the day before she boils them to center the yolk
  2. Place eggs in a single layer in the bottom of a saucepan and cover with cold water by and inch or so
  3. Cover and bring to a boil over medium high heat.  Once they come to a rolling boil, turn the burner off. Leave the lid on and let sit for 10 minutes.
  4. Drain and rinse with cold water
  5. Soak in more cold water and add ice to chill
  6. Once completely chilled, dry with a towel.  Crack and peel the eggs
  7. Cut in half lengthwise, placing the yolk in a bowl and the whites on a dish
  8. Mash the egg yolks with a pastry cutter or fork.  Add remaining ingredients and mix until smooth
  9. Put some of the yolk mixture in each egg white.  Mom like to use a 1 T scooper to do this, but some people use a pastry bag.
  10. Sprinkle with your garnish of choice
Created using The Recipes Generator


  1. Thank you for sharing one of my favorite recipes. I for they are top secret. Hope everyone enjoys them as much as we do.

  2. Nothing better than farm fresh eggs! Thanks so much for sharing Mimi's recipe - I have a house full of deviled egg lovers that are sure to appreciate it! Thanks for linking up to Talented Tuesdays!

    1. These are really good and simple. There aren't any exotic ingredients, but they stand out anyway!

  3. These look delicious. Great ingredients!
    Hope to see you again on the Homestead Blog Hop. :-)

    1. Thank you! She makes a macaroni salad from similar ingredients that is really good as well!


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