I’m going to keep this short. If you like Easter and Spring time……you like deviled eggs right? The fattiest, most calorie-dense way to enjoy Easter brunch is with a platter of these bites.
Most people have made these before, so this isn’t a ground breaking recipe. But if you want to know how I MAKE THEM, the recipe is below.
Boil the eggs
Everyone has a different equation for this, but I like to hard-boil my eggs like this. Put them in a pot, fill the pot with enough water to cover the eggs, and then put the pot on high heat. Once the water comes to a boil, set a timer for one minute.
After one minute, remove them from the heat, and then COVER the pot. Set another timer for 12 minutes. Once time is up, fish out all the eggs with a slotted spoon and place those eggs in an ice bath to give them a shock. This will make the peeling process so much easier. If you don’t have ice, just make the water as cold as you can.
When you are ready to peel them, run the eggs under the sink with the coldest water possible. This helps the eggs shrink away from the shells and prevents all of those craters that sometimes happen. They still might get a couple blemishes here and there, but this method helps a lot.
Once peeled, give them one more quick rinse and then they are ready!
Dyeing the eggs with beet juice
Yes, you read that correctly. You can make some of the eggs pink if you want – all you need is beet juice. I used some jarred beets that were given to me from Aunt Nellie’s (which are delicious), especially since these beets are in a jar of their own pretty pink liquid. Just drain some of the beet liquid into a large cup or bowl, and immerse a few eggs in there. Let them sit for as long as you want – 20 minutes is plenty to get the eggs a light pink shade, but you can do it for several hours if you want them to be fuchsia.
Make the deviled eggs
This part is easy! Combine mayonnaise, lemon, dijon mustard, salt and paprika in a bowl. Then carefully dump out the yellow insides of each egg and mash it all up. And that’s all you really need to do! The filling is done and you can spoon it back into the eggs.
Garnish with chopped dill if you’d like, and don’t forget an extra bit of paprika – this makes it so delicious and flavorful (as you probably already know from eating these before).
Ok, that’s it! I’m not going to pretend I’m some egg master so that’s all I will say. Enjoy! If you want more Easter recipes, try my Roasted Carrot Tart with Honey Ricotta and Goat Cheese.
Easy Deviled Eggs
Equipment
- medium pot
- knife
- small bowl
- slotted spoon
Ingredients
- 10-12 eggs
- ยผ cup mayonnaise
- 2 tbsp dijon mustard
- juice form half a lemon
- heavy pinch of salt
- heavy pinch of paprika
- chopped dill for serving
Instructions
- Fill a medium pot with a few inches of water, just enough to cover the eggs once placed in the pot. Place the pot on high heat and bring the water to a boil. Once boiling, only let the water boil for 1 full minute, and then remove the pot from the heat. Covered, let the pot sit for 12 minutes, and then carefully remove all the eggs with a slotted spoon. Place the eggs into an ice bath or a cold bowl of water.
- While they cool, make the mixture. Stir together the dijon mustard, mayonnaise, paprika, lemon juice and salt in a bowl.
- Peel the egg shells off all of the eggs, and then cut each egg in half. Carefully remove the yellow parts, either with a spoon or with your fingers. Place the yellows into the mayo mixture, and mash it all together with a fork or spoon.
- Fill all the empty egg white halves with a large spoonful of the yellow mixture, careful to not let them spill over. Garnish with a dusting of paprika and chopped dill.
