This simple deviled eggs recipe is absolutely fantastic for your Easter Menu. It’s a classic Spring recipe that can be enjoyed as an appetizer for every occasion, and it’s so quick and easy to make. The filling might be simple, but it’s full of flavours. Serve them cold from the fridge, and you are in for a treat.
The best part 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.
When I was a child, my mum used to make deviled eggs quite often, especially in summer time when we used to have our meals outside. And we all loved them. Summers in Romania can be pretty hot with temperatures going up to +40 degrees Celsius in July and August especially.
No one can possibly have any hot meals when you feel like you are going to melt, so having cold starters, salads or sandwiches is a much better option. And these cold deviled eggs work wonders. Of course, you can have them anytime, they are fantastic no matter what season.
They are also a great starter for Easter, we usually paint eggs red and there are always plenty left. I have here a lovely recipe for Naturally-dyed Easter eggs, you will love them. So what a better way of using up leftover eggs than these delicious deviled eggs.
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.
How TO make deviled eggs
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 at least 15 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 together with the mayonnaise, oil, 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.
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This simple deviled eggs recipe is absolutely fantastic for your Easter Menu. It's a classic Spring recipe that can be enjoyed as an appetizer for every occasion, and it's so quick and easy to make. The filling might be simple, but it's full of flavours. Serve them cold from the fridge, and you are in for a treat. These deviled eggs or stuffed eggs are quick, easy and so delicious.
- 4 eggs
- 1 tsp yellow mustard
- 1 tsp mayonnaise
- 1 tbsp extra virgin olive oil
- a pinch of salt
- a pinch of black pepper
- paprika to decorate
Boil the eggs in salted water for at least 15 minutes until hard.
Drain the water, transfer to a bowl of ice cold water and leave to cool completely.
Remove the shells and cut the eggs lengthwise.
Use a teaspoon to scoop out the egg yolk, then add them to a bowl, add the oil, mayonnaise, mustard and season well with salt and pepper.
Fill each half egg with the mixture, arrange on a plate and dust a bit of paprika over.
Serve chilled from the fridge!