Easter Deviled Eggs

Easter Deviled Eggs

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From: EatingWell Magazine, April 2019

This easy deviled egg recipe is perfect for your Easter brunch spread—and a great use for all those extra hard-boiled eggs you decorated. Our classic take on deviled eggs calls for just five ingredients (and you probably already have most of them in your pantry). Make the recipe your own by dialing the hot sauce up or down and choosing dill or sweet pickle relish. Fresh chives add a pop of springtime color and a bright flavor.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 12 large eggs
  • 6 tablespoons mayonnaise
  • 4 teaspoons dill pickle or sweet relish
  • 1½ tablespoons yellow mustard
  • 2-4 dashes hot sauce
  • 2 tablespoons chopped fresh chives, plus more if desired

Preparation

  • Prep

  • Ready In

  1. Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out the hot water and cover the eggs with ice-cold water. Let stand until cool enough to handle.
  2. Peel the eggs and halve lengthwise with a sharp knife. Gently remove the yolks and place in a food processor (see Tip). Add mayonnaise, relish, mustard and hot sauce to taste; process until smooth. Add chives and pulse until just combined.
  3. Spoon about 1 tablespoon of the filling into each egg white half. Just before serving, sprinkle with more chives if desired.
  • Tip: Using a food processor to whirl together the yolks, mayo and other ingredients makes for a super-creamy filling, but if you don't feel like getting the food processor out, you can simply mash the ingredients together with a fork.
  • To make ahead: Refrigerate for up to 1 day.

Nutrition information

  • Serving size: 1 egg
  • Per serving: 60 calories; 5 g fat(1 g sat); 0 g fiber; 0 g carbohydrates; 3 g protein; 12 mcg folate; 94 mg cholesterol; 0 g sugars; 0 g added sugars; 149 IU vitamin A; 0 mg vitamin C; 15 mg calcium; 0 mg iron; 84 mg sodium; 37 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: ½ fat, ½ medium-fat protein

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