Easter deviled eggs
Deviled eggs are a beloved appetizer that never fails to impress. Start by hard-boiling a dozen eggs, then halve them and carefully remove the yolks. Mash the yolks with mayonnaise, Dijon mustard, salt, and pepper, then spoon the mixture back into the egg whites. Garnish with paprika and chopped chives for a pop of color and flavor.
25 minutes
10 minutes
15 minutes
6–12 persons
– 12 eggs
– 1/2 cup mayonnaise
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– Paprika and chopped chives for garnish
1. Place eggs in a saucepan in a single layer and cover with water.
2. Bring to a boil, then reduce heat and simmer for 10 minutes.
3. Remove eggs and let them cool completely.
4. Peel and halve the eggs lengthwise; remove yolks.
5. Mash yolks with mayo, Dijon mustard, salt, and pepper.
6. Spoon mixture back into egg whites.
7. Garnish with paprika and chopped chives.
Tips:
• Use older eggs: They peel more easily than fresh ones.
• Cool quickly: Place boiled eggs in an ice bath to stop cooking and make peeling easier.
• Smooth filling: Use a piping bag or zip-lock bag with the corner snipped off for neat filling.
• Flavor boost: Add a dash of vinegar or a pinch of garlic powder for extra zing.
• Make ahead: You can prep deviled eggs a day in advance—just store the whites and filling separately and assemble before serving.
• Garnish ideas: Swap paprika and chives with crispy bacon bits, dill, or pickled jalapeños for a twist.
Waterford Twp, MI 48329
