Classic Easter Deviled Eggs 🥚✨
These deviled eggs are a huge hit at Easter dinners. They’re creamy, tangy, and disappear from the table fast—exactly the kind of dish people ask the recipe for!
Ingredients
6 large eggs
3 tbsp mayonnaise
1 tsp yellow mustard
1 tsp white vinegar or lemon juice
Salt and black pepper (to taste)
Paprika (for garnish)
Optional: chopped chives or parsley
Instructions
Boil the eggs
Place eggs in a saucepan and cover with water.
Bring to a boil, then turn off heat and cover for 10–12 minutes.
Cool and peel
Transfer eggs to a bowl of cold water or ice water.
Peel once cooled.
Prepare the filling
Slice eggs in half lengthwise.
Remove yolks and place them in a bowl.
Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
Fill the eggs
Spoon or pipe the mixture back into the egg white halves.
Garnish and serve
Sprinkle with paprika and optional chopped herbs.
Quick Tips
⭐ For extra flavor, add ½ tsp garlic powder or a little pickle relish.
⭐ Pipe the filling using a plastic bag with the corner cut off for a nicer look.
⭐ Chill for 30 minutes before serving for the best taste.
