Deviled eggs are the ideal appetizers. They are bite-sized, creamy, simple to assemble and packed with nutrients! Not to mention, they are customizable for any holiday or special occasion, like EASTER! Below I will share a recipe for my tweaked version of Classic Deviled Eggs, and an inspiration for Easter-themed deviled eggs that you can put together with your kids or loved ones!
Ingredients Needed:
For my deviled eggs recipe, you just need a little more than a handful of ingredients. Shouldn’t be a problem locating these staples in your pantry and refrigerator!
- Large eggs
- Kewpie mayonnaise
- Mustard or Dijon mustard
- Whole milk (or your milk of choice)
- Salt and pepper, to taste
- Ground paprika (for garnish, optional)
- Dried parsley (for garnish, optional)
Instructions:
1. Boil, Peel and Slice the Eggs
HACK: After boiling (or steaming) the eggs, immediately soak them in ice cold water for about 5 minutes, for a fail-proof method for easy-to-peel eggs!
2. Make the Filling: Combine the egg yolks, mayo, mustard, salt and pepper in a small bowl and mash until well incorporated.
3. Get Creative and Garnish: For traditional-appearing deviled eggs, cut the eggs lengthwise, then spoon the filling into the egg white craters, or get fancy and use a piping bag.
Idea for Easter:
Classic deviled eggs are great, but what’s even better is they can be customized to fit any holiday theme. For Easter, I’ve made cute little chicks using the same filling recipe below. However, instead of cutting the eggs lengthwise, I cut them crosswise, adding sesame seeds for eyes and a thick triangular carrot cutout for their beak. Play around with it and get creative with your kids!
Comment / Tag me!
Tried my recipe? Leave me a comment below and tag your pictures with @rackoflam and hashtag #rackoflam on social media! Also follow my YouTube channel for instructional recipe videos!
Deviled Eggs Recipe
Ingredients
- 3 large hardboiled eggs shells removed
- 1½ tbsp Kewpie mayonnaise
- ½ tsp yellow or Dijon mustard
- 1 tsp whole milk
- salt and pepper, to taste
- paprika optional
- dried parsley optional
Instructions
- Cut hardboiled eggs in half, lengthwise
- Carefully remove the egg yolks and place them into a small bowl. Mash with a fork until smooth
- Add Kewpie mayo, mustard, milk, salt and pepper and mix with egg yolks until blended and creamy.
- Using a spoon or piping bag, fill the emptied egg whites with the yolk mixture, then lightly sprinkle with paprika and/or dried parsley. Enjoy!
Video
Notes
PRODUCTS USED/RECOMMENDED:
- Kewpie Mayo – https://amzn.to/4cmPnRz
- Henckels Cutting Board – https://amzn.to/4idSrRx
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