Description

This classic Easter Deviled Eggs recipe features creamy, flavorful yolk filling made with mayonnaise, Dijon mustard, and a hint of vinegar. Perfectly boiled eggs are halved and filled with a smooth, tangy mixture that can be optionally colored with food dye for festive, colorful presentation. Garnished with paprika and fresh chives, these easy-to-make deviled eggs are a delightful appetizer or side dish for Easter celebrations or any gathering.

Ingredients

Scale

Eggs

6 large eggs

Filling

1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Garnish (optional)

Paprika, for garnish
Fresh chives, finely chopped

Optional

Food coloring (for dyeing the egg yolks)

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Instructions

Cook the Eggs: Place the eggs in a single layer in a saucepan and cover completely with water. Bring the water to a boil over medium-high heat to ensure even cooking.
Simmer and Cool: Once boiling, reduce the heat to low and let the eggs simmer gently for 9-10 minutes. Remove the eggs from the hot water and immediately cool them by transferring to an ice bath or running cold water over them to stop cooking. Once cooled, peel the eggs carefully.
Prepare the Filling: Cut the peeled eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and set the egg whites aside arranged on a serving platter.
Mash the Yolks: Using a fork, mash the yolks until finely crumbled. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper to the yolks. Mix thoroughly until smooth and creamy to create a delicious filling.
Color the Filling (Optional): For festive Easter eggs, divide the yolk mixture into several smaller bowls. Add a few drops of different food coloring to each bowl and stir well to combine. Transfer each colored mixture into separate piping bags or plastic bags with the tips cut off for easy filling.
Fill the Egg Whites: Spoon or pipe the deviled yolk mixture back into the hollowed egg whites. You can alternate colors or keep a uniform filling depending on your preference and presentation style.
Garnish and Serve: Sprinkle the filled eggs lightly with paprika for classic flavor and color. Optionally, add finely chopped fresh chives or parsley for an additional burst of freshness and color. Serve immediately or refrigerate until ready to serve.

Notes

Use older eggs for easier peeling.
Adjust seasoning to taste, adding more mustard or vinegar if desired.
For a smoother texture, you can blend the yolks and ingredients instead of mashing.
Deviled eggs can be made a day ahead and stored in the fridge covered.
If using food coloring, ensure to use gel or liquid food coloring sparingly to avoid altering flavor.
For added flavor, consider mixing in finely chopped pickles, capers, or a dash of hot sauce to the filling.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Stovetop
Cuisine: American