Description
Easter Deviled Eggs are a delightful twist on a classic dish, perfect for family gatherings or festive celebrations. These creamy, tangy bites blend hard-boiled egg yolks with mayonnaise and Dijon mustard, topped with a sprinkle of paprika for added flair. They’re not only visually appealing but also incredibly easy to make, ensuring they’ll be the star of your Easter brunch!
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 1 tsp paprika (smoked or sweet)
- Fresh herbs for garnish (optional)
Instructions
- Hard boil the eggs: Place eggs in a saucepan, cover with cold water, bring to a boil over medium heat. Once boiling, cover and remove from heat; let sit for 12 minutes.
- Cool the eggs: Transfer to an ice bath for 5-10 minutes to stop cooking and ease peeling.
- Peel the eggs: Crack shells gently on a hard surface and peel under running water if needed.
- Prepare the filling: Slice eggs in half lengthwise. Scoop yolks into a bowl; add mayonnaise, mustard, salt, and pepper. Mash until smooth.
- Fill the egg whites: Spoon or pipe the yolk mixture back into egg whites.
- Garnish: Sprinkle with paprika and fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg