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Easter Deviled Eggs

Easter Deviled Eggs
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Easter Deviled Eggs are a classic, crowd-pleasing appetizer featuring perfectly boiled eggs filled with a creamy, tangy yolk mixture. This timeless recipe balances rich mayonnaise, Dijon mustard, and a hint of acidity with a smooth texture and colorful presentation. Ideal for holiday gatherings, potlucks, or family brunches, these deviled eggs are easy to make, customizable, and sure to impress your guests with every bite.

Ingredients

Scale

Eggs

  • 12 large eggs, boiled to perfection

Filling

  • 1/2 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar or lemon juice
  • Salt, to taste
  • Black pepper, to taste

Toppings and Garnishes

  • Paprika, for sprinkling
  • Chives or fresh herbs (optional), finely chopped for garnish

Instructions

  1. Boil the Eggs: Gently place your eggs in a pot and cover with cold water, about an inch above the eggs. Bring the water to a rolling boil, then remove from heat, cover the pot, and let the eggs sit for 10 to 12 minutes to cook through without cracking.
  2. Cool and Peel Eggs: Transfer the eggs immediately to an ice bath to stop the cooking process and make peeling easier. Once chilled, carefully peel off the shells ensuring the whites stay intact and smooth.
  3. Prepare the Filling: Slice the eggs in half lengthwise and remove the yolks into a bowl. Mash the yolks thoroughly and combine with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and pepper until smooth and creamy.
  4. Fill the Egg Whites: Using a spoon or a piping bag, dollop the creamy yolk mixture back into each egg white half. Neatly filling the whites elevates the presentation and eases serving.
  5. Garnish and Serve: Sprinkle each deviled egg generously with paprika for a classic color and flavor. Top with chopped chives or fresh herbs for a fresh look and subtle taste. Chill until ready to serve.

Notes

  • Use slightly older eggs for boiling as they peel more easily than very fresh eggs.
  • Add mayonnaise gradually to your filling to achieve a creamy texture without making it too runny.
  • For a professional finish, pipe the yolk filling into the egg whites instead of spooning.
  • Chill deviled eggs before serving to help retain shape and enhance flavor.
  • Prepare deviled eggs a day ahead to save time and allow flavors to meld.

Nutrition

Keywords: Easter, Deviled Eggs, Holiday Appetizer, Classic Recipe, Party Food, Gluten Free, Spring Recipe

Find it online: https://mealsbymary.com/easter-deviled-eggs/