Description
Easter Deviled Eggs are a festive twist on a classic appetizer that’s perfect for your Easter celebration or any springtime gathering. These eggs are filled with a creamy, tangy mixture of mayonnaise, mustard, and seasonings, then topped with a colorful garnish to make them extra special. They’re easy to make, full of flavor, and add a fun pop of color to your holiday table.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika, for garnish (optional)
- Fresh chives, finely chopped (optional)
- Food coloring (for dyeing the egg yolks, optional)
Instructions
- Cook the Eggs:
- Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat.
- Once the water reaches a boil, reduce the heat to low and let the eggs simmer for 9-10 minutes. Remove the eggs from the pot and cool them in an ice bath or under cold running water. Once cool, peel the eggs.
- Prepare the Deviled Egg Filling:
- Cut the cooled eggs in half lengthwise. Remove the yolks and place them in a bowl. Set the egg whites aside on a serving platter.
- Mash the yolks with a fork until they’re fine and crumbled. Add the mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix well until smooth and creamy.
- Optional Step for Colorful Yolks:
- If you want to make colorful deviled eggs for Easter, you can dye the yolk filling. Divide the mixture into separate bowls and add a few drops of food coloring to each bowl, stirring to combine. Spoon the different colored fillings into separate piping bags or plastic bags with the tips cut off.
- Fill the Egg Whites:
- Using a spoon or piping bag, fill the hollowed-out egg whites with the deviled egg mixture. You can alternate colors or keep them uniform, depending on your preference.
- Garnish and Serve:
- Sprinkle the deviled eggs with a pinch of paprika for a classic look. You can also garnish with finely chopped chives or parsley for a pop of green. Serve immediately, or refrigerate until ready to serve.
Notes
- For a richer filling, you can substitute part of the mayonnaise with sour cream or cream cheese.
- If you want to prepare these in advance, assemble the eggs and store them in the fridge until ready to serve. Keep the egg whites and filling separate until right before serving if you plan to make them ahead of time.
- You can get creative with additional toppings, such as bacon crumbles, dill, or a sprinkle of cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling, Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg half
- Calories: 70
- Sugar: 0g
- Sodium: 60 mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0 g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 55mg