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.
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.
Serving Size: 1 egg
60 calories; protein 3.2g; carbohydrates 0.3g; sugars 0.1g; fat 5g; saturated fat 1.2g; cholesterol 94.4mg; vitamin a iu 149.2IU; vitamin c 0.2mg; folate 12.3mcg; calcium 15.1mg; iron 0.5mg; magnesium 3.6mg; potassium 37.4mg; sodium 84.1mg.