Easter Sunday Deviled Eggs
Nothing beats a great deviled eggs recipe!
When Easter comes around, there is one tradition that's here to stay, and that's eggs. Whether you're eating them, decorating them or hiding them, you should be prepared to enjoy them in one form or another.
That's why we've given you a delightful recipe for Easter Sunday Deviled Eggs.
This easy deviled eggs recipe is sure to bring a tasty and hassle-free dish to your table. Look forward to brunch anytime, with this deviled eggs recipe that's sure to please the whole family.
Makes12 deviled eggs
Preparation Time20 min
Cooking Time10 min
Ingredients
- 6 large eggs
- 3 tablespoon mayonnaise
- 1 tablespoon honey Dijon mustard
- 1 tablespoon sweet pickles, finely chopped
- salt and pepper to taste
- pickle relish (for garnish)
Find more easy brunch recipes for your holidays here: 18 Easter Brunch Menu Ideas
Instructions
-
Place eggs into a small saucepan and cover with water by 1 inch.
-
Bring to a boil, then lower heat to a simmer and cook for 12 minutes.
-
Immediately place eggs into a bowl and cover with ice and water. Let stand 5-10 minutes before peeling.
-
Cut peeled eggs in half and place yolks into a bowl and whites onto a serving plate.
-
Mash the egg yolks well with the tines of a fork, adding the rest of the ingredients to form a thick paste.
-
Yolks can be piped into the egg whites with a pastry bag and tip or simply spooned into the whites.
Chef's Note:
If you use a pastry tip, be sure the pickles are chopped very, very finely.