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Deviled eggs sitting in an egg serving platter

Grandma's Deviled Eggs

My grandma's famous recipe for deviled eggs. Her secret ingredient makes all the difference!
Course Appetizer
Cuisine American
Keyword Deviled Eggs
Prep Time 5 minutes
Cook Time 18 minutes
Servings 16
Calories 57kcal
Author A Mom's Impression


  • Pressure Cooker


  • 8 large eggs
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons sweet or dill pickle relish
  • 2 teaspoons pickle juice
  • 1 teaspoon yellow mustard
  • 1/4 teaspoon McCormick® Sea Salt Grinder
  • 1/4 teaspoon McCormick® Garlic Powder
  • Dash of McCormick® Ground Black Pepper
  • Garnish: McCormick® Paprika


  • Boil, steam or pressure cook your eggs. I made my eggs in my pressure cooker, this is my favorite way to make hard boiled eggs as they peel so easily. To make them add 1 cup of water to your pressure cooker, place your eggs in a steaming basket and cook on low pressure for 12 minutes. NPR (natural pressure release) for 6 minutes and then let out the remaining steam. Place in an ice water bath for 5 minutes before peeling.
  • Slice your eggs in half lengthwise and remove the yolks carefully. Place yolks into small mixing bowl and add the remaining ingredients, except the paprika. Smash everything together and then mix until well blended.
  • Place mixture into a piping bag or a sandwich baggie with a corner cut off and pipe into the egg whites. Garnish with the McCormick® paprika and enjoy!