Deviled Eggs

Happy Easter Everyone!

I bet you’ve been having fun coloring all those eggs, putting them in pretty pastel baskets and hiding them for an egg hunt.

Come Monday, you’re gonna wake up and open the refrigerator to confront ALL THOSE EGGS!

Now what?

Here’s an easy, flexible recipe for everyone’s favorite – deviled eggs.

Adjust the recipe to your taste and enjoy!

Why are they called ‘deviled’ anyways?

Deviled Eggs
Recipe type: Appetiser
Prep time: 
Cook time: 
Total time: 
Serves: 15
An easy and flexible recipe for deviled eggs!
  • 24 hard boiled eggs (I cook extra for extra yolks for the filling)
  • ½ cup light mayonaise
  • 1 tbs. Dijon mustard
  • 1 tbs. horseradish (or wasabi paste is a good variation)
  • 1 tsp. white wine vinegar
  • ¼ tsp. salt (optional)
  • ⅛ tsp. ground white pepper
  1. Cut eggs in half and place yolks in a food processor with other ingredients.
  2. Adjust to taste.
  3. Pipe yolk mixture into egg halves or use a spoon to fill.
  4. Garnish with your favorite garnish: parsley, chives, olives, cilantro, sun dried tomatoes or paprika.

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9 comments on “Deviled Eggs

  1. Nancy Brown on said:

    Happy Easter! Great recipe for all our eggs!

  2. lavanya on said:

    yummm recipe ….hard boiled eggs with a twist…

  3. Corina on said:

    These look beautiful and bring back memories of when I was a child and these would often be on buffets when we visited relatives.

  4. Pennie on said:

    What a great idea, to put in horseradish. My dad loves it. Will see how he likes the deviled eggs. Thanks.

  5. ceecee on said:

    Congrats on Top 9! I love devilled eggs but haven’t made them in far too long! Thanks for the recipe and the reminder to make them with our left over eggs!

  6. Sando @ the daily deelight on said:

    These look terrific! We love deviled eggs! Had some over Easter ;) These just look exceptionally pretty, though!! Thanks for sharing!

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