Deviled Eggs Recipe

Egg starters are a great bite-sized treat for any occasion, but they are enjoyed particularly at Easter. Chocolate eggs might be the popular choices anywhere else, but in Romania, Easter is all about Dyed Easter Eggs and other egg dishes.

Deviled eggs - I know it might sound like a weird term, but this was used to describe highly seasoned and spicy eggs. A basic filling recipe is seasoned with black pepper and mustard, which makes them pretty peppery, hence the name.

The best part with home cooking is that you can choose any filling you like and decorate them however you like. I like to keep the filling quite simple though. Nothing fancy, just egg yolk, mayonnaise and mustard and season well. And it tastes like nothing else in the world.

And if you like deviled eggs, you will absolutely love my deviled egg sandwiches too, which make a great light lunch, picnic or BBQ.

You might wonder why the filling looks so orange, but that's because the yolks coming from pasture-raised hens have a rather vibrant colour.

Step-by-step photos and instructions

They might look super posh, and perfect for a fancy party, but they are actually super simple to make.

• boil the eggs in salted water for 10 minutes until the eggs are hard boiled
• transfer the eggs into iced cold water and allow to cool
• peel and slice the eggs lengthwise
• remove the egg yolks, and add them to a bowl or food processor together with the mayonnaise, salt, pepper and yellow mustard
• mix well to combine, then stuff each egg white half with the yolk mixture
• garnish with paprika powder if you wish

You can use a piping bag with any noozzle of your choice if you'd like the eggs garnished nicely, they do look a lot better. And sure to impress your guests. Looking for more Easter recipes? Check out my Delicious Easter Food Ideas.

How far in advance can I make deviled eggs?

I personally wouldn't prepare the deviled eggs too far in advance, 2-3 hours maximum. Yes, they taste better cold, but if you leave them too long in the fridge, they won't look that fresh anymore.

Unless you just boil the eggs, and refrigerate them unpeeled. Then you can refrigerate them up for two days and make the filling before you serve them.

Depending on what kind of mayo you use, it is also a good idea not to have any leftovers. The store-bough mayo is usually safe, as it's pasteurised, but the home-made one, if made with raw eggs, should be consumed sooner rather than later. Do give them a go!