This recipe creates colorful, Easter-inspired deviled eggs, with the whites tinted in gentle, spring-like shades, and stuffed with a traditional, smooth yolk blend. Each egg is tastefully topped with a hint of paprika, a sprig of parsley, and a charming edible flower, making for a visually appealing and tasty starter.
Alright cousins, let’s take a little trip back to Great Aunt Peewee’s kitchen. Every Easter, we could hardly wait to get a taste of her famous deviled eggs. She’d put on her old apron, the one that’s seen more family dinners than we can count, and start making her magic.
These weren’t just any deviled eggs. They were special, the kind that made us stop our card games and take notice. They’d be sitting pretty on the table, all dressed up in spring colors, next to the shiny ham and sweet pies, looking like they were part of the Easter decorations.
Aunt Peewee loved to make those eggs fun and festive. She’d dye them in soft pinks, light blues, and gentle greens, and top them with little bits of green parsley and tiny flowers that even the kids couldn’t help but admire.
Her deviled eggs were more than just food; they were a piece of her heart, a work of art, and something we all looked forward to year after year. Now, I’m going to share her simple but special recipe with you. It’s all about bringing that same love, that same splash of color, and that same great taste to your Easter table.
So let’s get started and make some deviled eggs that’ll have everyone talking until next year’s Easter comes around!
How to Make Easter Classic Deviled Eggs
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons mustard (Dijon or yellow, whatever tickles your fancy)
- A splash of pickle juice (trust me on this one)
- Salt and pepper to taste
- Paprika, for that little sprinkle of love on top
- Food coloring (we’re about to get all kinds of festive!)
- Fresh parsley and edible flowers for garnish, because we’re fancy like that
Instructions
- Boil the Eggs: Place your eggs in a large saucepan and cover them with enough water so they’re swimming like they’re at the beach. Bring them to a boil, then reduce the heat to low, cover, and simmer for 1 minute. Remove from heat and leave them covered for 14 minutes, then transfer to an ice bath. They need to chill, honey!
- Color the Eggs: Once they’re cool, peel those beauties and cut them in half lengthwise. Pop out the yolks and set them aside. Now, mix up some warm water, a teaspoon of vinegar, and a few drops of food coloring in cups to dye those egg whites. Dip them in, let them soak for a few minutes, and bam! Easter egg magic.
- Mix the Filling: Take those yolks and mash ’em up good with your mayo, mustard, pickle juice, salt, and pepper. You’re looking for creamy and smooth, like a jazz singer’s voice.
- Pipe the Filling: Scoop your yolk mixture into a piping bag (or a ziplock with the corner snipped off – we make do with what we have). Pipe it into the colored egg whites. Be generous, darling, these are deviled eggs, not angel eggs!
- Garnish: Sprinkle them with a little paprika. It’s like the fairy dust of the spice world. Then put a little parsley on them for color, and maybe an edible flower because we’re extra, and we love it.
- Serve: Arrange your eggs on a platter as colorful as the Easter bonnet you know you want to wear. These eggs are ready to be the star of the show, honey!
And there you have it, sweetie pies! Easter Classic Deviled Eggs that look like they hopped right out of a spring garden. Now go on, make your grandma proud and show off these bad boys!
Want more deviled eggs recipes? Check these out!
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Easter Classic Deviled Eggs
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 2 teaspoons mustard
- 1 teaspoon pickle juice
- Salt and pepper to taste
- Paprika for garnish
- Food coloring various colors
- Fresh parsley chopped for garnish
- Edible flowers for garnish
Instructions
- Place eggs in a large saucepan and cover with water by 1 inch. Bring to a boil, then cover, reduce heat, and simmer for 1 minute. Remove from heat, leave covered for 14 minutes, then transfer eggs to an ice-water bath to cool.
- Peel the cooled eggs and cut them in half lengthwise. Remove yolks to a separate bowl. In cups containing warm water, vinegar, and food coloring, dip egg whites until desired color is achieved. Remove and allow to dry.
- In the bowl with egg yolks, add mayonnaise, mustard, pickle juice, salt, and pepper. Mash and stir until the mixture is smooth.
- Pipe or spoon the yolk mixture into the cavities of the colored egg whites.
- Garnish each egg with a sprinkle of paprika, chopped parsley, and an edible flower.
- Arrange the eggs on a platter and serve as part of your Easter celebration.
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