Easter isn’t really my favorite holiday. I never really understood why a bunny would come to everyone’s house and leave eggs filled with candy for everyone. (That’s weird right?) It just didn’t make much sense to me. The Easter egg hunts were pretty lack-luster too. Now, as an adult—I still don't get it. But, I do love the way Easter heralds the Spring. Spring is definitely one of my favorite seasons—the pastel colors, the sunshine, the blooming flowers—but most of all, I love it for the food. So many delicious foods come to mind when I think of Spring, arugula, citrus, artichokes, etc.. There’s also so many delicious Easter foods too, like the recipe I’m sharing today.
Deviled eggs aren’t everyone’s favorite food (which is fine, more for me!), but they're great for their simplicity and ease. They’re the perfect appetizers (or dinners, no judgements here) and are so quintessentially Easter-y and Spring-y that I feel compelled to make them every year in April. Plus, who doesn’t like dying hard-boiled eggs? Is it just me?
Chloe is not one for Deviled eggs. She wouldn’t even try them. Judging went to the dog this time. Rather unceremoniously, Gio ate it so fast I don't think he chewed. Gio says 10/10!
This recipe is so easy to whip up with your little ones and a great way to use the eggs you dyed for Easter. Also, deviled eggs are an excellent party food, which is perfect for all your April holidays.
Deviled Eggs
Yield: 24 deviled eggs
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Ingredients
12 eggs
½ cup mayonnaise
1 Tbsp Dijon mustard
1 tsp garlic powder
3-4 squirts of hot sauce
Salt and pepper to taste
Paprika, for garnish
Directions
Begin hard boiling the eggs by placing the eggs into a large pot and covering them with cold water, 2 inches above the tops of the eggs.
Heat the pot on the stove until it comes to a rolling boil. Once it boils, turn the heat off, cover the pot with a lid, and let it sit for 12 minutes. Leave the pot on the same burner you just used to boil the eggs. If you have the kind of stovetop burner that doesn’t retain heat, once the water cones to a rolling boil, cover with a lid, turn the heat down to low for 2 minutes, and then turn the heat off and leave the pot to sit for 10 minutes.
Immediately move the boiled eggs into a large bowl with ice water to stop them from cooking any further. Allow the eggs to sit in the ice bath for 5 minutes.
Once the eggs have cooled, start to peel the shells off of the eggs.
Once the eggs are peeled, cut the eggs in half. Take the halved yolks out of the whites and collect the yolks in a medium sized bowl.
Add the mayonnaise, Dijon mustard, garlic powder, hot sauce, salt and pepper to the bowl with the yolks and mix until the mixture is smooth, creamy and the ingredients are well combined.
Spoon an even amount of the mixture into each egg white. Optionally, place the yolk mixture into a piping bag with a star shaped tip and pipe an even amount into each egg white.
Garnish with paprika before serving.
Enjoy!
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