Description
Easter Deviled Eggs are creamy, tangy, and beautifully festive with pastel-colored egg whites and classic seasoned yolk filling. Perfect for Easter brunch, spring gatherings, and holiday appetizers, this easy deviled egg recipe is make-ahead friendly and always a crowd favorite.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Paprika for garnish
- 2 tablespoons chopped chives optional
- Food coloring optional for pastel whites
- Ice water for cooling
Instructions
- 1. Place eggs in saucepan and cover with water
- 2. Bring to gentle boil then turn off heat cover and rest 10 minutes
- 3. Transfer eggs to ice bath and cool completely
- 4. Peel eggs and slice in half lengthwise
- 5. Optional soak whites in food coloring water then pat dry
- 6. Remove yolks and mash until fine crumbs
- 7. Mix yolks with mayonnaise mustard vinegar salt and pepper until smooth
- 8. Pipe or spoon filling into egg whites
- 9. Sprinkle with paprika and chives
- 10. Chill 30 minutes before serving
Notes
- Use eggs at least one week old for easier peeling
- Do not overcook to avoid green ring around yolk
- Dry tinted whites before filling
- Chill filling for cleaner piping
- Store refrigerated up to 2 days
- Do not freeze deviled eggs
- Taste and adjust seasoning before piping
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 140
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 185mg
Keywords: Easter Deviled Eggs, deviled eggs for Easter, pastel deviled eggs, holiday appetizer, spring party food