Happy Easter everybody!
I hope you all have a wonderful day with your families and friends on this beautiful day. If you don’t observe Easter, I still hope you have a beautiful day – Sundays are days to rejoice for life in general.
If you do observe Easter, then there is a good chance that you have a few (or many) boiled eggs lying around your home. Hopefully, if you’ve hidden eggs for any young kids, you were able to find them all.
I think my parents secretly wrote down where all the eggs were – I imagine that there are households that begin to smell like sulfur a few weeks after Easter thanks to forgotten eggs. Hehehe oh well, right? All for the sake of the Easter bunny and the Lord.
If you are looking for a recipe to help you use up some of those boiled eggs, I suggest you try this recipe. There are some amazing deviled egg recipes out there, but I have always been a big fan of plain ‘ole classic deviled eggs.
I have the hardest time eating only 1 or 2 – even though my sometimes cholesterol problems mean I should not have any. Psha is what I say to cholesterol when deviled eggs are around. Sorry Dr. Z. if you’re reading this. I love my heart but my stomach loves deviled eggs more.
When I fill my deviled eggs, occasionally I use a piping bag and cake decorating tips like I’m icing a cupcake. But… sometimes I don’t want to pull out the cake decorating box and I do the lazy route, like today.
Take an empty plastic baggie, fill the bag with the yolk mixture using a spatula, and cut the tip off of the bag. Its your quick deviled egg filling fix.
Well, everyone, enjoy your Easter and I will back soon with some Mother’s Day goodies.
Classic Deviled Eggs
Classic deviled eggs, perfect for brunch or as a dinner appetizer.
Ingredients
- 1 dozen boiled eggs, shells removed
- ⅔ cup of mayo
- 1 teaspoon dried mustard
- 1 teaspoon white vinegar
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- 2 teaspoons finely diced chives
- additional paprika and chives for garnish
Instructions
- Slice the eggs in half lengthwise and pop out the yolks. Using a fork, mash the egg yolks.
- Add the remaining ingredients and combine well.
- Fill the empty egg whites with the mixture. Garnish with the extra paprika and chives.
- Cover lightly and refrigerate for 1 hour before serving.
Nutrition Information:
Yield: 12 Serving Size: 1 eggAmount Per Serving: Calories: 177Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 192mgSodium: 184mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 7g
Nutrition information is automatically calculated and may not be correct.
Mark Cook
Wednesday 8th of October 2014
thank you i love my deviled eggs mmmmm.
Jenny B
Wednesday 8th of October 2014
You're welcome Mark!
Jenn E
Thursday 25th of September 2014
I love boiled eggs because they're a good source of protein and are easy to make, but I have never tried making deviled eggs before! These definitely take eggs to the next level! Definitely going to give these a try!
Jenny B
Thursday 25th of September 2014
They're surprisingly easy to make :)
Nahoj ib
Sunday 6th of July 2014
My kids love deviled eggs, and they are so easy to make, but I have not made them for so long. Thank you for your post ... this gives me a quick meal idea for this week.
Tiffany Khyla
Sunday 20th of April 2014
Deviled eggs are one of my favorite food any time of year! These look and sound so yummy!
Jenny B
Sunday 20th of April 2014
Thanks Tiffany! I agree - deviled eggs are great any time of year. :)