Here’s an easy tutorial for how to make Basic Deviled Eggs. This recipe is the best simple method to make this classic, delicious appetizer. These are a great way to use up extra Easter eggs and are perfect to bring to a picnic or get-together!
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Before I get to the recipe update, here’s are recent Toddler Tale for you:
On Sunday, I had a girlfriend date to see the National Tour of Wicked. Usually these are Mommy Dates since I have taken over my dad’s spot in my parents season ticket for the touring Broadway shows that come through. But since my parents are in Italy, I brought one of my gal pals and we had a bunch of fun (the show was excellent as always!)
Before we left, I had just finished doing my hair and I was kneeling down at A’s level and helping her get dressed, since her and T were having a Daddy Date Night that night. We were chatting back and forth and laughing and goofing around, like we always do (she may be a Daddy’s girl, but this little one inherited my same quirky sense of humor so we really connect in this way, it’s our thing!).
And suddenly out of the blue, she stopped goofing around, ran her little hand over the side of my hair, looked my right in the eyes and said, “your hair looks pretty, Mommy.” Oh my gosh, you guys. My heart literally exploded into a million pieces.
For all the challenging curve balls that toddlers throw our way, it’s those random, quietly-sweet moments that bring us back to the beautiful reality of the joy that is parenting. I will remember that small moment forever, because to me, it wasn’t small at all.
Easter is fast approaching. Time has been flying, I could have sworn it was just Christmas (or maybe it’s just the fact that A keeps insisting on watching Christmas Mickey, even though it’s APRIL!). If you’re anything like our family, you will have a surplus of brightly colored eggs on Easter morning. You know what that means? Deviled Eggs!
My name is Jessy, and I am a Deviled Egg Enthusiast. In general, I tend to take eggs however I can get them (with the exception of raw or close to it…that’s gross!). When I go somewhere and they have Deviled Eggs, I get abnormally excited and make a point to eat my fair share. I want to also take a moment to assert that Deviled Eggs are not just a summer picnic food. That’s right, I stand by the fact that they are delicious all year around.
This particular recipe is very simple. There are no super-special secret ingredients. Just pure, unadulterated, delightfully-tangy Deviled Egg Goodness. I’m now, I’m keeping it simple and easy and I’m praying that I can peel those eggs just right.
My secret trick is peeling them under cold water. I’ve added a bit of baking soda or white vinegar to the boiling water (never together!) but I’m not entirely convinced that either of them really made a difference. Give them a try and let me know how it works out for you!
Other great recipes for Easter brunch include:
Yields 2 dozen
Here's an easy tutorial for how to make Basic Deviled Eggs. This recipe is the best simple method to make this classic, delicious appetizer. These are a great way to use up extra Easter eggs and are perfect to bring to a picnic or get-together!
20 minPrep Time
15 minCook Time
35 minTotal Time
- 1 dozen large eggs
- 2 Tbsp. of mayonnaise
- 2 Tbsp. of apple cider vinegar
- 2 tsp. of yellow mustard
- 1 pinch of sugar
- salt and pepper to taste
- Paprika for sprinkling over the top (or if you want to kick it up a notch, use creole seasoning)
- Hard boil this eggs and allow them to cool. I usually do this by placing the eggs into a pot and filling it to cover them with cold water, then placing the pot over medium-high heat. Once it's boiling, I'll reduce the heat to medium-low, cover it and simmer them for 13 minutes before draining and plunging the eggs into an ice bath to stop the cooking (or more often being lazy and running them under cold water).
- Carefully peel the eggs. I do this under cool water to help get a cleaner peel.
- Dry off the eggs and then cut them in half. Reserve all of the yokes in a separate bowl. I carefully wash off my egg whites and put them on a paper towel to drain.
- Place the mayonnaise, apple cider vinegar, yellow mustard, sugar and salt and pepper into the bowl with the yolks and mix well with a fork, crushing up the yolks until fully combined. You can change the measurements of ingredients to your taste.
- Carefully spoon or pipe a teaspoon of the yolk mixture into the eggs and then sprinkle with Paprika. Enjoy!
This is one of those recipes where you taste the filling as you go along and add more of the ingredients to your taste. Use them sparingly because you can always add more. If you make a mess of some of the hard boiled eggs while peeling them, it's ok. I tend to lose 1-2 of the white parts of the hard boiled eggs and end up still using the yolks and giving the broken ones to my dog, who is waiting by my side at all times when I cook! It actually works out because then I have a little extra yolk filling so I can be extra generous when filling the eggs.
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