The Best Goddamn Deviled Eggs I’ve Ever Had.

I figured now was an appropriate time to delve into this. After a decent amount of BBQ, beer, and general badassery that is summertime, I got to thinking. What would a solid BBQ be without an appetizer to hold down the fort while those burgers grill up, and a healthy buzz sets in?

I’m not hating on the classics. Corn on the cob, macaroni salad, potato salad, they all have their place. I’ll stuff my pie hole with that shit any day of the week.

I’m talking about something that stands alone. Something just as appetizing at Thanksgiving dinner, as it is at your backyard BBQ. Deviled Eggs.

I’m honored and humbled to say that I received this recipe from my late Grandma. “Gram” would make these insanely delicious deviled eggs for every holiday and family get together. Gram passed away a few years ago now, but she lives on through things like this. Because she was such a good cook, I feel like I never do these justice. But I try to make them as often as possible and for a party or BBQ especially, they pretty much nail it.

Gram’s Deviled Eggs

What You Need: Eggs, Mayo, Relish***, Mustard, Salt, Pepper, Paprika. Simple as that. Boil the eggs, cut in half. My fat ass loves a lot of mayo, so start with a few globs and just add accordingly. Mix the yolk in with dashes of mustard and relish. Add salt and pepper to taste. Paprika is the final touch. Let them chill in the fridge for a few hours. Then insert into your gullet.


I’m giving you gold here. These are easy to make, easy to transport, and they’re ridiculously tasty. I can’t take credit though. That goes to the real champion. Cheers, Gram. Thank you for the best goddamn deviled eggs I’ve ever had.

The epic finished product.