Deviled Eggs for Easter
Classic creamy deviled eggs made with mayonnaise, Dijon mustard, and a touch of vinegar for brightness. Finished with paprika, these simple eggs are a perfect Easter appetizer and always one of the first dishes to disappear at spring gatherings.
Equipment
- medium pot for boiling eggs
- mixing bowl for preparing the filling
- fork for mashing egg yolks
- knife for slicing eggs in half
- piping bag or spoon for filling the eggs
- serving plate
Ingredients
- 12 large eggs
- 1/3 cup mayonnaise
- 1 tsp Dijon mustard
- 1 tsp white vinegar
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika (for garnish)
Instructions
- Place the eggs in a pot and cover them with cold water. Bring the water to a boil, then turn off the heat, cover the pot, and let the eggs sit for 10 to 12 minutes.
- Transfer the eggs to a bowl of ice water and let them cool for about 5 minutes to make peeling easier.
- Peel the eggs and slice each one in half lengthwise. Carefully remove the yolks and place them in a bowl, then arrange the egg whites on a serving plate.
- Mash the egg yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper, then mix until creamy and well combined.
- Spoon or pipe the creamy yolk mixture back into the hollow centers of the egg whites.
- Sprinkle the filled eggs with paprika and add optional toppings such as chopped chives, bacon bits, pickle relish, or sliced olives if desired. Serve chilled.
Notes
For easier peeling, use eggs that are a few days old rather than very fresh eggs. A piping bag or zip-top bag with the corner cut off helps create a neat, decorative filling. Chill the deviled eggs for about 30 minutes before serving to improve flavor and texture. Store leftovers in a covered container in the refrigerator for up to 2 days. For a vegan variation, use halved small boiled potatoes or tofu pieces as the base and replace the yolks with mashed chickpeas mixed with vegan mayonnaise, mustard, and vinegar.