Easter Deviled Eggs
These creamy Easter deviled eggs are absolutely perfect for your holiday brunch! Your family and guests will love these classic treats that are both delicious and super easy to make ahead of time.
Recipe Details
Timing & Servings: Prep Time: 30 minutes, Additional Time: 25 minutes, Total Time: 55 minutes, Serves: 24 people.
Nutrition Profile: Low-Carb, Diabetes-Friendly, Nut-Free, Low-Sodium, Soy-Free, Heart-Healthy, Vegetarian, Gluten-Free, Low-Calorie.
Nutrition Facts (per serving): 60 Calories, 5g Fat, 0g Carbs, 3g Protein.
Ingredients You’ll Need
Large eggs: You’ll need 12 eggs, which will give you 24 perfect deviled egg halves. Fresh eggs work best and give you the prettiest results with centered yolks!
Mayonnaise: 6 tablespoons of your favorite mayo creates that creamy, rich filling we all love. Use whatever brand you have on hand.
Relish: 4 teaspoons of either dill pickle or sweet relish adds amazing flavor and texture. Pick whichever one your family prefers!
Yellow mustard: 1½ tablespoons gives these eggs that classic tangy taste. Regular yellow mustard works perfectly here.
Hot sauce: Just 2-4 dashes add a gentle kick without being too spicy. You can always skip this if you want them mild.
Fresh chives: 2 tablespoons chopped, plus extra for sprinkling on top. They add such a fresh, oniony flavor that really makes these eggs special!
How to Make Easter Deviled Eggs
Step 1: Place your 12 eggs in a single layer in a saucepan. Cover them completely with water. Bring to a simmer over medium-high heat, then reduce heat to low. Cook at the gentlest simmer for exactly 10 minutes.
Step 2: Remove from heat and pour out all the hot water. Cover the eggs with ice-cold water right away. Let them sit until they’re cool enough to handle safely.
Step 3: Peel the eggs carefully and cut them in half lengthwise with a sharp knife. Gently remove all the yolks and place them in your food processor.
Step 4: Add the mayonnaise, relish, mustard, and hot sauce to the yolks. Process until the mixture is completely smooth and creamy. Add the chives and pulse just until they’re mixed in.
Step 5: Spoon about 1 tablespoon of filling into each egg white half. Right before serving, sprinkle with extra chives if you want them to look extra pretty!
Easy and Quick Easter Deviled Eggs Version
Want to save some time? You can totally use store-bought hard-boiled eggs from the grocery store! Just peel them, cut in half, and follow steps 3-5 above. This cuts your prep time down to just 15 minutes. Plus, you can make the filling in a regular bowl with a fork instead of using a food processor – just mash everything together really well!
Serving Ideas
These deviled eggs are perfect for Easter brunch alongside fresh fruit and pastries. They also make a great appetizer for any spring gathering! Serve them on a pretty platter with some fresh herbs around the edges for a beautiful presentation.
Storage
Store leftover deviled eggs in the refrigerator for up to 3 days in a covered container. For best results, make the eggs and filling up to 1 day ahead, but store them separately. Fill the egg whites right before you’re ready to serve for the freshest taste and prettiest look!
Substitutions
No mayonnaise? You can swap it for Greek yogurt for a lighter version. Don’t have relish? Finely chopped pickles work great too. Want them spicier? Add a pinch of cayenne pepper or extra hot sauce. You can use dried chives instead of fresh – just use about 1 tablespoon instead of 2.
Pro Tips
- Perfect peeling: Add a splash of baking soda to your cooking water – it makes peeling so much easier!
- Smooth filling: Let your eggs cool completely before making the filling. Warm yolks can make the mayo separate.
- Pretty presentation: Use a piping bag or zip-top bag with the corner cut off to fill the eggs neatly.
- No green rings: Don’t overcook the eggs or you’ll get that sulfur smell and green ring around the yolks.
- Make ahead tip: These actually taste better when the flavors have time to blend, so making them a day ahead is perfect!
FAQs
Should I use old or new eggs for deviled eggs?
Fresh eggs are actually your best bet! Sure, they might be slightly harder to peel, but they give you the prettiest deviled eggs with perfectly centered yolks. You’ve got this – just be patient when peeling!
Why do my hard-boiled eggs smell bad?
That sulfur smell means you’ve overcooked them. When eggs get heated too long or at too high temperatures, they develop that yucky smell and green ring around the yolk. Keep your heat low and stick to that 10-minute cooking time!
Why are my deviled eggs dry and flavorless?
This usually happens when they’ve been made too far ahead or left out of the fridge too long. The filling can dry out and lose flavor. Make them fresh when possible, and keep them cold until serving time!
How long can deviled eggs sit out?
If it’s really hot (over 90°F), only leave them out for 1 hour max. In cooler weather, you can stretch it to 2 hours. But honestly, it’s always safer to pop them back in the fridge as soon as you’re done serving!
What are some fun topping ideas?
You bet there are tons of options! Try paprika, crispy bacon bits, smoked salmon pieces, or fresh herbs like parsley or cilantro. You can even add a tiny dollop of hot sauce or a sprinkle of everything bagel seasoning for something different!
I’d love to hear how your Easter deviled eggs turn out! Drop a comment below and let me know if you tried any fun variations. Happy cooking, and I hope your Easter celebration is absolutely wonderful!
