Deviled eggs: Easter, picnics, potlucks, deliciousness. Easter is never complete with a a fresh batch of deviled eggs gracing your dinner table. Or brunch table. Basically Easter is an excuse to eat deviled eggs all day. And I'm perfectly okay with that.
Back in the day, I helped out one Easter in the kitchen and got to sprinkle the eggs with the paprika garnish. Well, let me tell you. My cousin took a big bite of one and exclaimed "Oooo these have a kick!" And promptly ate two more. Turns out, I didn't read the labels on the spice jars. I just grabbed the one that was red, assuming it was Paprika.....Cayenne pepper is also red. Whoopsies! But they were actually such a hit that not one was left on the table! Ever since then, my family sprinkles a little bit of cayenne pepper on top along with the paprika. I also like to add some fresh dilll and chives for a little more flavor and color.
A quick tip on peeling: I gently crack the top of the egg and then using the palm of my hand, sloooowly roll it around on the counter while gently pressing down to crack the rest of the shell. Then, I "roll" the shell off. Don't pick at it with the tips of your fingers but rather get underneath the shell and that pesky membrane with the side of your thumb and it'll come off somewhat like an apple peel. This prevents pulling off bits of the egg white along with the shell.
With that piece of advice, have a fabulous Easter weekend that hopefully involves a lot of amazing food, and more than a couple deviled eggs 🙂
PS. Have any favorite deviled eggs recipes? Let me know! I'm always up to try something new so leave me a shout in the comments!Print
- 8 large eggs
- ¾ cup light mayonnaise
- 1 teaspoon dijon mustard
- ⅛ teaspoon dried mustard
- Pinch of salt
- Paprika, for sprinkling
- Cayenne pepper, for sprinkling
- Ground black pepper, for sprinkling
- Fresh dill, minced, for garnish
- Fresh chives, minced, for garnish
- Fill a large saucepan with cold water about half way to top (high enough to cover eggs completely).
- Place eggs in water, then turn the heat on medium-high and cook for 20 minutes.
- Run eggs under cold water. When they are cool to the touch, carefully crack each one on a counter top, and gently peel off the shells.
- Slice eggs in half lengthwise and remove egg yolks to a medium bowl or food processor. .
- Add the mayonnaise, dijon mustard, dried mustard, and salt to the yolks. Mash together using a fork or a food processor until fully combined. If the mixture is too dry, add more mayonnaise (and salt to taste).
- Either by the heaping spoonful or by piping, refill the egg whites.
- Sprinkle each with a pinch of paprika, cayenne and black pepper. Garnish with dill and chives. Chill until ready to serve.