Deviled eggs are an Easter favorite. They are easy to make, perfect for turning leftover dyed eggs into hors d’oeuvres for family or guests, and deliciously versatile.
Whether you are feeling adventurous or more traditional, we put together two deviled egg recipes to delight and inspire your brunch this Easter.
Classic Deviled Eggs
Dijon mustard, paprika and a touch of dill – this recipe is a classic, and one that you will want to make again and again.
- 6 hard boiled eggs
- 1/4 cup mayonnaise
- 1 tsp Dijon mustard or regular mustard
- 1 green onion finely diced (save a bit to garnish)
- Salt and pepper to taste
- Paprika to garnish on top
- Dill to garnish
- Pastry bag with open star pastry tip (optional)
- Place eggs in large pot and cover with about an inch of cool water. Bring eggs to a boil. Remove from heat. Cover and let sit in boiling water for 10-12 minutes.
- Let eggs cool (place in large pot of ice water to cool quickly).
- Remove shells from hard boiled eggs.
- Slice eggs into halves and remove egg yokes.
- Place the egg yokes into a small to medium-sized bowl and set egg whites aside.
- Add the mayonnaise, Dijon mustard and green onions to the egg yokes. Stir until creamy.
- Add a pinch of salt and pepper to taste.
- Using the pastry bag and tip (we prefer this Ateco Cake Decorating Set), fill each egg white with a teaspoon or more of the yolk mixture.
- Serve on a platter and garnish with dill and paprika.
Deviled Eggs with Crab
Feeling bold? Dungeness crab, celery, herbs, and a splash of lemon juice spice up an otherwise traditional dish for a delectable appetizer.
- 12 large hard boiled eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- Juice of half a lemon
- 1/4 teaspoon Old Bay Seasoning (optional) or a pinch of salt and pepper
- 1/4 cup (about a handful) celery leaves, chopped
- 1/4 cup (about a handful) parsley leaves, chopped
- 1/2 pound crab meat
- Dill to taste
2. Let eggs cool (place in large pot of ice water to cool quickly).
3. Remove shells from hard boiled eggs.
4. Slice eggs into halves and remove egg yokes.
5. Place the egg yokes into a large mixing bowl and set egg whites aside.
5. Add the mayonnaise, Dijon mustard, lemon juice, Old Bay seasoning, celery leaves, parsley leaves and crab meat to the egg yokes. Stir the yolk mixture until mostly creamy (there will be some lumps from the crab meat).
6. Add a pinch of salt and pepper to taste or Old Bay Seasoning.
7. Using a small spoon or disher, fill each egg white with a teaspoon or more of the yolk mixture.
8. Serve on a large platter.