Easter Classic Deviled Eggs
Easter Classic Deviled Eggs are a delightful appetizer that combines the smooth richness of yolks with tangy mustard and creamy mayonnaise, making them a must-have for any festive gathering. These bite-sized treats not only brighten your table but also evoke nostalgic memories of family celebrations. Easy to prepare and endlessly customizable, they are sure to impress your guests at Easter or any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 6 (12 halves) 1x
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Ingredients
Scale
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Paprika or chives for garnish
Instructions
- Boil the eggs in a medium pot of water over medium heat until firm, about 10 minutes. Transfer to an ice bath to cool.
- Once cooled, peel the eggs under running water, slice in half lengthwise, and scoop out the yolks into a mixing bowl.
- Mash the yolks with mayonnaise, Dijon mustard, white vinegar, salt, and pepper until creamy.
- Spoon or pipe the yolk mixture back into the egg whites. Garnish with paprika or chopped chives before serving.
Notes
- For easy peeling, use fresh eggs and cool them quickly in an ice bath.
- Customize your filling by adding ingredients like bacon bits or jalapeños for added flavor.
Nutrition
- Serving Size: 1 egg half (30g)
- Calories: 70
- Sugar: 0g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 185mg
Find it online: https://svetb.com/best-easter-classic-deviled-eggs-recipe/