Deviled Eggs for Easter

Start your meal strong with an appetizer that’s made for the family holidays. These deviled eggs are delicious, and the best part, there’s always more where they came from! Deviled eggs without vinegar are a party-favorite and a go-to appetizer recipe for any host. Top them with different combinations to keep your imagination running and your guests’ taste-buds rejoicing. Our deviled eggs recipe gives you a creamy taste that no one can resist…so be warned, once you put them down on the table, they won’t be there for long.  For a special treat, we add some blue cheese to the yolk mixture.    Yummy!  

  • 6 hard cooked and peeled eggs
  •   3 tbsp Mayo 
  •   1/2 tsp ground mustard
  • 1/8 tsp salt
  • 1/8 tsp pepper 
  • Paprika, if desired

1.  Cut eggs lengthwise in half. Slip out yolks and mash with fork.     2. Cut a very thin slice off the bottom of each egg white half before filling to help the eggs stay in place on the serving plate.     3. Stir in mayonnaise, mustard, salt and pepper into yolks. Fill whites with egg yolk mixture, heaping it lightly. Sprinkle with paprika, if desired. Cover and refrigerate up to 24 hours.

Options: Blue Cheese Deviled Eggs: Skip the mustard and mix 1/4 cup crumbled blue cheese into the yolk mixture. Garnish with freshly ground black pepper and small celery leaves.

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