Description
These festive Easter Deviled Eggs are a delightful twist on a classic appetizer, perfect for holiday gatherings. Creamy, tangy, and customizable with colorful yolk fillings, they bring both flavor and a cheerful presentation to your table. Easy to prepare and sure to impress, this recipe yields a dozen deviled eggs that are as fun to make as they are to eat.
Ingredients
Scale
Eggs
- 6 large eggs
Deviled Egg Filling
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnishes
- Paprika, for garnish
- Fresh chives, finely chopped
- Food coloring (for dyeing the egg yolks)
Instructions
- Cook the Eggs: Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil over medium-high heat to ensure even cooking of the eggs.
- Simmer and Cool: Once boiling, reduce the heat to low and let the eggs simmer gently for 9-10 minutes. Afterward, immediately transfer the eggs to an ice bath or rinse under cold running water to stop the cooking process and make peeling easier.
- Peel and Halve Eggs: Once cooled, peel the eggs carefully and cut each one in half lengthwise. Set the egg whites aside on a serving platter.
- Prepare the Deviled Egg Filling: Remove the yolks and place them in a bowl. Mash the yolks with a fork until fine and crumbly, then add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix thoroughly until the mixture is smooth and creamy.
- Dye the Yolks (Optional): For a vibrant Easter presentation, divide the yolk mixture into separate bowls and add a few drops of different food coloring to each. Stir until the colors are evenly blended. Transfer each colored mixture into piping bags or plastic bags with the tips cut off for easy filling.
- Fill the Egg Whites: Use a spoon or piping bag to fill the hollowed egg whites with the yolk mixture. You can alternate the colors or keep the filling uniform based on your preference.
- Garnish and Serve: Sprinkle the deviled eggs with paprika for a traditional touch. Optionally, add finely chopped chives or parsley for extra flavor and color. Serve immediately or refrigerate until ready to enjoy.
Notes
- For easier peeling, use eggs that are a few days old rather than very fresh eggs.
- Chilling the eggs in an ice bath immediately after boiling helps create a cleaner peel and prevents overcooking.
- Mayonnaise can be substituted with Greek yogurt for a lighter filling.
- Food coloring is optional but adds a festive touch perfect for Easter celebrations.
- Deviled eggs are best served within one day for optimal freshness.
