Description
These Easter Deviled Eggs are a festive and colorful twist on a classic appetizer, perfect for spring celebrations. Creamy yolk filling is seasoned with Dijon mustard, mayonnaise, white vinegar, and spices, with an optional fun step to dye the filling in vibrant colors. Garnished with paprika and fresh chives, these eggs are as visually appealing as they are delicious.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Garnishes (Optional)
- Paprika, for garnish
- Fresh chives, finely chopped
- Food coloring (for dyeing the egg yolks)
Instructions
- Cook the Eggs: Place the eggs in a single layer in a saucepan and cover them with water. Bring the water to a boil over medium-high heat to cook the eggs evenly.
- Simmer and Cool: Once boiling, reduce the heat to low and simmer the eggs for 9-10 minutes. Remove them and place immediately into an ice bath or run under cold water until fully cooled, then peel the shells off.
- Prepare the Filling: Cut the peeled eggs in half lengthwise, carefully removing the yolks into a bowl. Arrange the egg whites on a serving platter for filling.
- Mash and Mix: Mash the yolks with a fork until fine and crumbly. Add mayonnaise, Dijon mustard, white vinegar, salt, and black pepper, then mix thoroughly until smooth and creamy.
- Dye the Yolks (Optional): For colorful Easter-themed eggs, divide the yolk mixture into separate small bowls and stir in a few drops of food coloring in each to create different colors. Transfer each colored mixture into piping bags or plastic bags with cut-off tips for easy filling.
- Fill the Egg Whites: Spoon or pipe the yolk mixture into the hollowed egg whites. Alternate colors or fill uniformly depending on your preference to create a visually appealing arrangement.
- Garnish and Serve: Lightly sprinkle paprika over the filled eggs for a classic touch and add finely chopped chives for a fresh, green accent. Serve immediately or chill in the refrigerator until ready to serve.
Notes
- Use older eggs for easier peeling.
- For a more tangy filling, increase the vinegar slightly according to taste.
- These deviled eggs can be prepared a day ahead and refrigerated covered to allow flavors to meld.
- Be cautious with food coloring drops to achieve the desired shade without overpowering the flavor.
- Garnishes like parsley or dill can be substituted for chives for different flavor profiles.
