Deviled eggs are such an amazing appetizer. We can serve it over holidays, Easter or just make one heck of the charcuterie board.

To be honest, I am swamped today. I had several different recipes that I prepped, cooked, tested, styled and then finally photographed. Well, I got up and 6:30 this morning, and started to work just after my first coffee.

Which was around 8 am. If you know me, well, it takes a little planning. A little reading, doodling, drinking a cup of coffee and eating a muffin to brighten my day.

Oh, and preparing breakfast for my munchkins, of course. In other words, I absolutely love my Fridays, especially if it is gloomy Friday morning, much like today.

My husband totally does not get me, but I really love gloomy days. Sometimes it just makes me so happy to stay in PJs all day, light my candles, make myself a cup of coffee or tea, and watch shows or read.

I did not know what to post today at first, sweet hot cross buns or deviled eggs. Therefore, my apologies in advance for taking an easy way out and posting a simpler recipe.

Furthermore, I really hope that tomorrow I will be able to post the other one, if not, then Sunday for sure.

Check out other appetizer ideas.

When it comes to boiled eggs, I am a complete nut. Just like when we are talking about pasta, bread or mashed potatoes. Those are my weaknesses!!!

If I tell you a simple fact about me, you, my friend would not believe me.

Ok! Now I gotta say it. When I was about 8, or maybe 9, we always had over 100 easters eggs, all dyed in beautiful homemade colors, ready for neighborhood kids to come and collect.

Just like here in the USA children go “trick or treat” on Halloween night. We would go around the neighborhood to households that celebrated Easier and collect eggs on Eastern Orthodox Easter.

Sometimes, both Easters, Catholic, and Orthodox match on the same Sunday so it was that much more celebration all around. Needless to say, it was an egg and sweet goodies heaven.

Anyhow, that one Easter I ate over 20 hard-boiled eggs. Why? To this day I have no idea, BUT, I am assuming because I love em’ so very much, plus I loved eating so much. Do not ask what happened after… MOVING ON!!! 

I made dozen Deviled Eggs today, and every time I turned around I would pop one in. Above all, what you see in the picture was all that is left. I have a serious problem.

Anyhow, most importantly, for Easter, I just bake tons of baked goodies, but my kids pretty much organize egg hunt, and egg coloring with their cousins, and everything else that comes into their mind.

Recipes that you might like:

• Caramelized Onion Tart
• Creamy Spinach Puff Pastry
• Piglets in a Blanket
• Cajun Shrimp Lettuce Wraps
• Chicken and Egg Salad Lettuce Wraps

IF you make my version of Deviled Eggs, please tag me on Facebook and Instagram. @sandraseasycooking with hashtag #sandraseasycooking. Thank you so much for all your support. Happy Cooking!

Yield: Makes 12 Halves

Deviled Eggs

Print

An easy and tasty recipe for the best Deviled Eggs ever.

Prep Time 5 minutes

Cook Time 8 minutes

Additional Time 5 minutes

Total Time 18 minutes

Ingredients

• 6 large organic eggs
• ¼ cup Mayonnaise
• 2 teaspoon yellow mustard
• 1/4 teaspoon white vinegar
• 1/2 teaspoon sweet paprika
• 2 tablespoons sweet relish (or thinly chopped pickles if you prefer that better)
• Salt approx. 1/8 tsp. or to taste
• 1/4 teaspoon ground black pepper, plus a sprinkle more for garnish or use paprika

Instructions

1. Put the eggs in a single layer in a pot and cover with cold water to an inch and a half over the eggs. Let the eggs boil on medium-high heat for 7-10 minutes. After 7-10 minutes, move the pot from the burner on the side, and let the eggs stay in the pot covered for the next 5 minutes. Drain the hot water, and replace it with cold. Try to cool down the eggs in cold water for a few minutes, changing the water more than several times. Once cool enough to the touch, peel the eggs under cold running water. *Often I break the eggshell and drop back in the cold water, leaving them for a few minutes for easier peeling.
2. Slice each egg in half lengthwise with a knife, starting from the round end and go to the tip. Pop-out the yolks into a mixing bowl and put whites aside.
3. Add the mayonnaise, vinegar, and mustard in a bowl. Use an electric mixer or mash the yolks using a fork until it is well combined, then taste (add salt to taste). If the mixture is too thick for you, add a little more mayo. Then, add finely chopped sweet relish or pickles. If you do not want to add it, then push the mixture through a sieve or small-holed colander to get out any remaining yolk-lumps. This is optional if you actually like the lumps.
4. You can just spoon into the whites, but filling egg whites using a pastry bag is so much prettier. In that case, fill a pastry bag with the egg yolk mixture, use star tip and pipe into the center of the whites.
5. Garnish Deviled Eggs just before serving. Enjoy!

Notes

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