Easter Deviled Eggs
These Easter deviled eggs are more than just a classic recipe—they’re a chance to add a little festive flair to your spread.
Equipment
- Large pot
- Slotted spoon
- Mixing Bowl
- Fork or whisk
- Piping bag or resealable plastic bag
- Serving Platter
Ingredients
For the Eggs:
- 12 large eggs
- 1 teaspoon salt for boiling water
For the Filling:
- ½ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Paprika for garnish
- Fresh chives or parsley for garnish (optional)
Instructions
Step 1: Boil the Eggs
- Place the 12 eggs in a single layer in a large pot.
- Fill the pot with enough cold water to cover the eggs by about an inch.
- Add 1 teaspoon of salt to the water (this helps prevent cracking).
- Bring the water to a gentle boil over medium heat.
- Pro Tip: Once the water reaches a boil, cover the pot and remove it from heat. Let the eggs sit for 12 minutes for fully set yolks—this keeps them creamy without overcooking.
Step 2: Cool and Peel the Eggs
- Carefully transfer the eggs to a bowl of ice water to stop cooking. Let them sit for at least 5 minutes.
- Gently tap each egg on a hard surface, then roll it to loosen the shell.
- Peel the eggs, starting from the wider end where there’s usually an air pocket.
- Pro Tip: Peeling under running cold water can help remove stubborn bits of shell more easily.
Step 3: Prepare the Filling
- Slice each egg in half lengthwise and carefully remove the yolks into a mixing bowl.
- Mash the yolks with a fork until they’re crumbly and smooth.
- Add ½ cup mayonnaise, 2 teaspoons Dijon mustard, 1 teaspoon apple cider vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Mix until the filling is creamy and uniform.
- Pro Tip: Whisk continuously to prevent lumps—smooth filling makes piping much easier and prettier.
Step 4: Fill the Egg Whites
- Spoon the yolk mixture into a piping bag or a resealable plastic bag with the tip cut off.
- Pipe the filling neatly into the hollow centers of the egg whites.
- Optionally, sprinkle a pinch of paprika and chopped fresh chives or parsley on top for color and flavor.
- Pro Tip: If you don’t have a piping bag, a small spoon works fine—just gently press the filling in to avoid overstuffing.
Step 5: Chill and Serve
- Place the filled eggs on a platter and cover lightly with plastic wrap.
- Refrigerate for at least 30 minutes before serving—this helps the flavors meld together.
- Serve chilled as a festive Easter appetizer or finger food.
Notes
Nutritional Value (per serving – approx. 2 deviled egg halves):
- Calories: 140–160 kcal
- Protein: 6 g
- Fat: 11 g
- Carbohydrates: 1–2 g
- Cholesterol: 185 mg
- Sodium: 180 mg
- Sugar: <1 g