At the beach house we would always have people over for dinner, so of course my grandmother would prepare hors d’ oeuvres for everyone to enjoy while she prepared the meal. One of her amazing go-to recipes was deviled eggs. Quick, easy and painless……AND oh so yummy!

Deviled Eggs
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 8 eggs
  • 8 Eggs
  • Salt
  • Pepper
  • Tabasco
  • Small can of deviled ham
  • Mayonaise
  1. Put 8 eggs into pan of cold water which covers 1 inch over eggs
  2. Bring to boil, then turn off the heat.
  3. Cover and let stand for 15 minutes, then put eggs in cold water
  4. When cool, cut eggs in half lengthwise
  5. Place egg yolks in bowl; mash well, add salt, pepper and few drops of Tabasco and small can of deviled ham and enough mayonnaise to moisten the mixture.
  6. Place yolk mixture in cooked egg whites and garnish with parsley sprigs.
  7. Let sit in refrigerator at least 24hrs.