Description
Classic Easter Deviled Eggs with an optional colorful twist, combining creamy mayonnaise, tangy Dijon mustard, and a hint of vinegar for a perfectly balanced, festive appetizer.
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 and Add-ons
- Paprika, for garnish (optional)
- Fresh chives, finely chopped (optional)
- Food coloring (for dyeing the egg yolks, optional)
Instructions
- Cook the Eggs: Place the eggs in a single layer in a saucepan and cover with water. Bring to a boil over medium-high heat.
- Simmer and Cool: Once the water reaches a boil, reduce the heat to low and let the eggs simmer for 9-10 minutes. Remove the eggs from the pot and cool them in an ice bath or under cold running water. Once cool, peel the eggs.
- Prepare the Deviled Egg Filling: Cut the cooled eggs in half lengthwise. Remove the yolks and place them in a bowl. Set the egg whites aside on a serving platter.
- Mash and Mix the Yolks: Mash the yolks with a fork until fine and crumbled. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Mix well until smooth and creamy.
- Dye the Yolks (Optional): If desired, divide the yolk mixture into separate bowls and add food coloring to create different colored fillings. Stir to combine and spoon into piping bags or plastic bags with tips cut off.
- Fill the Egg Whites: Using a spoon or piping bag, fill the hollowed-out egg whites evenly with the deviled filling. Alternate colors or keep them uniform according to preference.
- Garnish and Serve: Sprinkle with paprika, and optionally garnish with finely chopped chives or parsley for added color and flavor. Serve immediately or refrigerate until ready.
Notes
- Use fresh eggs for the best taste and texture.
- Cooling the eggs quickly in ice water makes peeling easier.
- Customize the filling spice level by adding a dash of hot sauce or cayenne pepper.
- Colored yolk fillings are perfect for festive Easter presentations.
- Refrigerate deviled eggs for up to 2 days, but fill the whites shortly before serving for best texture.
