My grandmother begs me to make this every spring. You only need 4 ingredients for this magic.

Every spring, just as the robins start poking around the yard, my grandmother calls to ask if I’m making “those eggs” for Easter again. She has her own deviled egg recipe, of course, but she says these four-ingredient southern deviled eggs taste like all the church picnics and family reunions rolled into one platter. They’re as simple as can be—just eggs, mayonnaise, yellow mustard, and a dusting of paprika—but the texture is fluffy and the flavor is pure old-fashioned potluck comfort. This is the kind of recipe you can memorize, make at the last minute, and still have everyone hovering over that vintage glass egg plate, waiting for you to set it down.

Serve these southern 4-ingredient deviled eggs well-chilled on a vintage glass egg plate or any shallow platter, nestled close together so they don’t tip. They’re perfect beside baked ham, scalloped potatoes, coleslaw, or a simple green salad. At picnics, pair them with fried chicken, potato salad, and sliced garden tomatoes. For a lighter spread, set them out with crisp celery sticks, pickles, and crackers. A pitcher of iced tea or lemonade on the side makes them feel right at home on any spring or summer table.

Servings: 12 halves (about 6 servings as an appetizer)

6 large eggs

Place the eggs in a single layer in a medium saucepan and cover with cold water by about 1 inch.

Set the pan over medium-high heat and bring the water just to a full boil. As soon as it boils, turn off the heat, cover the pan with a lid, and let the eggs sit in the hot water for 10–12 minutes.

While the eggs sit, prepare a large bowl of ice water. When the time is up, use a slotted spoon to transfer the eggs to the ice bath. Let them cool completely, at least 10 minutes, so they’re easy to peel.

Gently crack and peel the cooled eggs under running water, taking care to keep the whites as smooth as possible. Pat them dry with a clean kitchen towel or paper towels.

Slice each egg in half lengthwise with a sharp knife. Carefully pop the yolks into a small mixing bowl, and arrange the empty whites cut-side up on a vintage glass egg plate or serving platter.

Mash the yolks with a fork until they are very fine and crumbly, with no large lumps remaining. Add the mayonnaise and yellow mustard to the yolks.

Stir and mash the yolk mixture until it becomes smooth, creamy, and fluffy. Taste and, if you like, adjust the balance by adding a touch more mustard for tang or mayonnaise for extra creaminess, keeping in mind you still want a thick filling that will hold its shape.

Using a small spoon or a piping bag fitted with a plain or star tip, fill each egg white half with a generous mound of the yolk mixture. Aim for a soft, rounded top so they look full and inviting.

Once all the eggs are filled, lightly tap or pinch a bit of paprika between your fingers and dust it over the tops of the yolk filling. The idea is a gentle, even sprinkle so the bright yellow centers peek through under a soft red haze.

Cover the plate loosely with plastic wrap, being careful not to press down on the tops, and refrigerate for at least 30 minutes before serving. Serve chilled, straight from the glass egg plate.

For a slightly richer filling while still keeping the spirit of this four-ingredient recipe, you can adjust the mayonnaise and mustard to taste—more mayonnaise for extra creaminess, or a touch more mustard for a sharper tang. If you ever decide to step beyond the strict four-ingredient version, a pinch of salt and black pepper, a splash of pickle juice, or a few finely minced dill pickles are all classic Midwestern touches that fit right in. You can also swap regular paprika for smoked paprika if you like a hint of campfire flavor, or use a mix of sweet and hot paprika for a little warmth. To keep the yolks extra fluffy, make sure the eggs are fully cooled before peeling and that you mash the yolks very finely before adding mayonnaise and mustard. For neat, pretty tops like you see on old church cookbooks, pipe the filling using a sturdy plastic bag with a corner snipped off, or a star-tipped pastry bag. Food safety tips: Always refrigerate deviled eggs within two hours of cooking and keep them chilled until serving; if you’re taking them to a picnic, nestle the egg plate into a pan of ice. Discard any deviled eggs that have sat out at room temperature for more than two hours (or one hour if it’s a very hot day). Use fresh, uncracked eggs, cook them thoroughly, and store leftovers tightly covered in the refrigerator for no more than 2 days.