Classic Deviled Eggs

It’s almost Easter! Seriously, how did that happen? Well, considering it’s a bit earlier this year, it’s no surprise it seemed to come so quickly!

One of the usual traditions we have is dying Easter eggs. I’m excited, because this year RoRo is almost 2, so he can do a little dipping and coloring too!

Since we have such a large family, and we like to let all the kids have creative reign over their own eggs, that leaves us with A LOT of hard-boiled eggs. We eat them in our salads, love them with just salt, but you can also make a batch of deviled eggs! It’s a great way to use up some eggs and create a nice appetizer! I whip them up right after the Easter egg hunt, that way everyone can snack on them while Easter dinner is being made.

By the way, some great ideas for Easter dinner can also be found around here. You can try my Garlic Parmesan Asparagus or my Roasted Artichokes. The Au Gratin Potatoes, Rice Salad, or Cheesy Italian Ranch Red Potatoes. For a main dish if you’re not using ham, I’d suggest my Slow-Cooked Pork Roast, my Zesty Italian Chicken, or my Stuffed Breaded Chicken. For desserts, my Carrot Cake Cupcakes with Maple Cream Cheese Frosting, my Plum Torte, or my Banana Pudding.

Regardless of what’s on the menu and how you choose to celebrate, I wish you a Happy Easter!!

Ingredients:

• 6 large eggs
• 2 tablespoons mayonnaise
• 1 teaspoon white sugar
• 1 teaspoon white vinegar
• 1 teaspoon yellow mustard
• 1/2 teaspoon salt
• paprika

Start by boiling the eggs. I always make just a few more than I need, just in case! To boil, I use a pot that gives the eggs more than enough room, I fill it with cold water about 1-2 inches higher than the eggs. Sprinkle a little salt in the water and bring just to a boil. Once the water is bubbling, I immediately turn off the heat and cover the pot for about 15 minutes. This prevents cracking and cooks the eggs evenly without overcooking (eww!)

Once they have cooked for sufficient time, I take the pot and run it under cold water.

Once the eggs have cooled sufficiently, we begin to peel. See the ugly one in the middle? That was peeled incorrectly. There are various ways to peel an egg without the whites sticking to the shell as you peel (that’s what happened to that one). My favorite way, is to lightly smash the flatter side of the egg, then the point. Once both ends are smashed (this pops the little air bubble on the flat end) I roll the egg in my hands till all the shell is cracked. Then I begin with the flatter end and peel. Usually the shell just peels off smoothly, leaving a nice smooth egg.

With a sharp knife, slice the eggs in half long ways and gently remove the yolks and place into a bowl. Set the whites aside for now.

Mash up the yolk with a fork, then add the remaining ingredients, except for paprika. (FYI: you can use light Mayo, or non-fat, organic etc. Just to help with any dietary needs!) Stir until smooth.

Now it’s time to fill up the whites with the yolk mixture. You can spoon it in, or use a frosting tip with a bag. I have this awesome frosting syringe that I use and can interchange the tips. This creates a nice presentation with the eggs.

All full!

Now sprinkle with Paprika.

Be sure to refrigerate until you are ready to serve them.

Enjoy!