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?
- 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
- Cut eggs in half and place yolks in a food processor with other ingredients.
- Adjust to taste.
- Pipe yolk mixture into egg halves or use a spoon to fill.
- Garnish with your favorite garnish: parsley, chives, olives, cilantro, sun dried tomatoes or paprika.
9 comments on “Deviled Eggs”
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Happy Easter! Great recipe for all our eggs!
and to you too!
yummm recipe ….hard boiled eggs with a twist…
These look beautiful and bring back memories of when I was a child and these would often be on buffets when we visited relatives.
What a great idea, to put in horseradish. My dad loves it. Will see how he likes the deviled eggs. Thanks.
My Dad is the same! Back in the day, he wouzld make homemade horseradish for Easter.
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!
ceecee
Thanks CeeCee! My daughter had them for breakfast this morning!
These look terrific! We love deviled eggs! Had some over Easter
These just look exceptionally pretty, though!! Thanks for sharing!