This recipe for Traditional Deviled Eggs will be your go-to recipe from now on! It’s simple to make, creamy and packed full of flavor. Switch it up by adding different garnishes like bacon, roasted red peppers, tomatoes, jalapeños and more!
With Easter right around the corner, I thought it would be helpful to share at least a few possible recipes for your Easter menu. Nothing gets more “Easter” than deviled eggs, right?
Plus, they’re a staple appetizer so it’s nice to have an easy recipe around to put them together for any party.
What are your plans for Easter? I am not sure what we are doing yet – our family has grown so much over the past few years, that it takes us awhile to come up with holiday plans that work for everyone…or most of us. Anyone else in that boat?
If only there were two of me…
So I kept this recipe for deviled eggs very traditional as I actually think the traditional route is SO good. However, this recipe totally allows you to go crazy with other garnishes if you would like.
The most important part about deviled eggs is to make sure the yolk mixture is creamy. Have you ever had a lumpy deviled egg? I don’t even want to go there.
Ew.
But once you’ve mastered the yolk mixture, everything is really up to you! I decided to go with a sprinkle of paprika and chives but you could mix it up with cilantro, avocado and jalapeño, tomato and bacon, tomato, bacon and blue cheese, roasted red peppers and basil or if you really want to keep it easy (but still tasty!), no garnish at all.
Happy Easter planning!
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 6 large eggs
- ¼ cup mayonaisse
- ½ teaspoon dried mustard
- ⅛ teaspoon salt
- ⅛ teaspoon plus one punch of black pepper
- ½ teaspoon vinegar (I used white wine vinegar)
- Paprika and chives for garnish
- Bring a medium pot of water to a boil.
- Once boiling, gently add eggs with a spoon. Turn down heat a little so the water is just gently boiling. Boil eggs for 12 minutes then remove pot, carefully drain water, and add cold water and ice to the pot to cool down the eggs and stop the cooking process.
- Once the eggs are cooled, peel them, cut them in half and remove the yolks and add them to a bowl.
- Mash the egg yolks with a fork.
- To the egg yolks add the mayonaisse, dried mustard, salt, pepper and vinegar and whisk until smooth. The mixture will be thick so you will have to tap the whisk on the side of the bowl several times as it will stick to the whisk.
- Pipe or spoon egg mixture into the eggs, sprinkle with paprika and top with chives.
- Cover eggs and refrigerate for several hours before serving.
Recipe slightly adapted from deviledeggs.com
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