Description
Deviled Eggs for Easter Dinner: A Classic Crowd-Pleaser with a Festive Twist. These creamy, flavorful bites are perfect for Easter gatherings, featuring a smooth yolk mixture with Dijon mustard and vinegar, garnished with paprika and fresh herbs for a beautiful presentation.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Paprika for garnish
- Fresh chives or parsley for garnish (optional)
Instructions
- Place eggs in a pot, cover with cold water, bring to boil, then remove from heat and let sit covered for 12 minutes
- Transfer eggs to ice water bath for 15 minutes to cool before peeling
- Slice eggs lengthwise, remove yolks to separate bowl, and arrange whites on serving platter
- Mash yolks with fork, then mix in mayonnaise, Dijon mustard, vinegar, salt and pepper until creamy
- Spoon or pipe filling back into egg white halves
- Garnish with paprika and fresh herbs before serving
Notes
- For best results, use older eggs as they peel easier than fresh eggs
- Make ahead tip: Prepare filling up to 1 day in advance and store separately from egg whites
- For smoother filling, process yolk mixture in food processor
- Add garnishes just before serving to maintain freshness
- Prep Time: 20 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 2 egg halves
- Calories: 140 Kcal
- Sugar: 0.5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 190mg
Keywords: Easter deviled eggs, holiday appetizer, easy deviled eggs, party food, Easter recipes, classic deviled eggs, crowd-pleasing appetizer