Go Back
–+ servings

Easter Deviled Eggs

Deliciously creamy and colorful deviled eggs, perfect for your Easter celebration. These festive bites are filled with a tangy yolk mixture and topped with vibrant garnishes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer, Snack
Cuisine American
Servings 12 eggs
Calories 70 kcal

Ingredients
  

For the Eggs

  • 6 large eggs Use fresh eggs for best results.

For the Filling

  • 3 tablespoons mayonnaise Use full-fat for creaminess.
  • 1 teaspoon Dijon mustard Adds a tangy flavor.
  • 1 teaspoon white vinegar Enhances the flavor.
  • 1/4 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Freshly ground for best flavor.
  • 1/4 teaspoon paprika For garnish and flavor.

For the Garnish

  • 2 tablespoons chives Finely chopped.
  • 2 tablespoons red bell pepper Finely diced for color.
  • 1 tablespoon purple cabbage Finely shredded for color.

Instructions
 

Prepare the Eggs

  • Place the eggs in a pot and cover with cold water by about an inch. Bring to a boil over medium-high heat.
  • Once boiling, cover the pot, remove from heat, and let sit for 10-12 minutes. This ensures the yolks are fully cooked without a green ring.
  • After the time is up, transfer the eggs to an ice bath (a bowl of ice water) for 5 minutes to stop the cooking process and make peeling easier.
  • Peel the eggs under running water for easier shell removal.

Make the Filling

  • Slice the peeled eggs in half lengthwise and gently remove the yolks, placing them in a mixing bowl.
  • Mash the yolks with a fork until smooth. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until creamy and well combined.
  • Taste and adjust seasoning if necessary. For a bit of heat, you can add a dash of hot sauce.

Assemble the Deviled Eggs

  • Transfer the yolk mixture to a piping bag or a plastic bag with the corner snipped off for easy filling.
  • Pipe the yolk mixture back into the egg white halves, filling them generously.
  • Sprinkle with paprika for color and flavor. Top with chopped chives, diced red bell pepper, and shredded purple cabbage for a festive look.
  • Arrange the filled eggs on a serving platter and refrigerate until ready to serve.

Notes

These deviled eggs can be made a day in advance. Just keep them covered in the refrigerator until serving. For a fun twist, consider adding different spices or toppings to customize the flavors.

Nutrition

Serving: 1eggCalories: 70kcalCarbohydrates: 1gProtein: 6gFat: 5gSaturated Fat: 1.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 186mgSodium: 75mgPotassium: 63mgVitamin A: 270IUCalcium: 20mgIron: 0.5mg
Keyword Deviled Eggs, Easter
Tried this recipe?Let us know how it was!