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Deviled eggs are a staple appetizer at our family parties. You can play around with the fillings, adding a bit extra of what you like, and omitting the ingredients that you’d rather skip. I had green onions available, so I minced two of those and used them instead of a regular onion. Also, I generally omit the salt, since the pickle is salty enough. Perhaps it’s the German in us, but we like to add paprika for a little extra colour before serving.
Deviled Eggs for Easter
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 pickle, minced
- ¼ stalk celery, minced
- ¼ onion, minced
- 1 tsp mustard
- salt and pepper, to taste
- a dusting of paprika
Instructions
- Hard boil the eggs: put the eggs in a pot full of cold water. Bring to a boil over high heat, then turn down and simmer, stirring occasionally, for 8 minutes. Stirring the boiling eggs help centre the yolks. If you overboil the eggs, the sulfur in the egg whites reacts with the iron in the yolks, turning the yolks blue. They are still perfectly safe to eat and there is no taste difference, but it doesn't look as appetizing!
- Quickly cool the eggs by pouring out the hot water, and then filling the pot with cold water. Change the water as the hot eggs warm up the water.
- Once the eggs are cool, peel them. Try to keep the eggs as perfect as possible.
- With a sharp knife, cut the eggs in half lengthwise. Gently scoop out the hard yolks into a medium bowl. Set aside the whites.
- Mash the yolks with the mayonnaise, pickle, celery, onion, mustard, salt and pepper. Adjust seasoning to taste.
- Arrange the cooked whites on a plate. I like to line a plate with lettuce leaves to help keep the eggs from sliding around. Plus, the lettuce adds a lovely colour to the final dish.
- Use a spoon or piping bag to fill the egg white cavities with the egg yolk mixture. Sprinkle the plate with paprika, and serve!
Tip
- You can prepare this a day ahead: cook the eggs, halve them, and prepare the filling. Keep the whites in an airtight container, and keep the bowl of mashed egg yolk covered. Keep in the fridge overnight, then assemble before you serve.
LOVE devilled eggs, these look so good!!! Definitely making these.
I will definitely be making these as well!!! Any excuse to eat more eggs! 🙂
What flavourings do you usually add?
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I’ve never used regular onion in deviled eggs – this sounds really good!! Thanks for sharing on the “What’s for Dinner” link up!