Perfect For The Easter Holiday
I absolutely love deviled eggs! When making the decision of which Easter recipe to share, this one felt like an obvious choice! Deviled eggs are such a timeless recipe, and can be prepared year-round.
I always enjoy the flavor of deviled eggs and there are so many incredible variations. Some recipes offer a sweeter flavor profile, while others savory. I personally prefer savory with a hint of tang. One of so many things I love about deviled eggs is how quickly and easily this recipe is to prepare. Minimal ingredients, minimal prep, and such a delicious outcome!
Many deviled eggs are prepared with dijon or yellow mustard and a touch of white wine vinegar in the ingredient lineup. In my recipe, I substitute these ‘traditional’ ingredients for dill relish to add a bit of texture… This step is truly a game changer for my family!
The culinary creativity for this dish is truly endless! I prefer a bit of crunch in my deviled eggs, so I love adding chopped crispy bacon. Add a couple of teaspoons into the yolk mixture or sprinkle as a topping. If you’re looking to add a bit of spice, mix in Sriracha or Tabasco sauce…make sure not to add too much as the filling will be runny. Garnish with freshly chopped chives, parsley, or smoked paprika.
This is the perfect recipe to prepare for your Easter gathering, and can also be saved for an appetizer at any event… It’s an all time crowd pleaser. Enjoy!
Deviled Eggs
Ingredients
- 6 eggs
- 2 Tbsp. mayonnaise
- 1 Tbsp. minced white onion
- 1 Tbsp dill relish
- smoked paprika for garnish
Instructions
- Using a medium-size saucepan, place eggs in a single layer and cover with at least 1 1/2-inches of water.
- Turn heat to high and bring to a boil, cover with a lid. Remove from heat and allow to continue cooking for 14 minutes. Drain and immediately immerse eggs into an ice bath for about 10 minutes.
- Crack egg shells and carefully peel under cool running water. Dry with paper towels.
- Slice eggs in half lengthwise, removing yolks to a medium-sized bowl. Place eggs on a serving platter. Using a fork, mash the yolks into a fine crumble.
- Add mayonnaise and mix until thoroughly blended. Gently fold in onion and dill relish. Season with salt and pepper.
- Evenly divide the yolk mixture into the egg whites. Sprinkle with paprika and serve.
Notes
- The ice bath step is critical to stop the cooking process and avoid overcooking (I promise, overcooked eggs are not appetizing). This step also makes the eggs easier to peel.
- For a much more smooth texture of yolk mixture, mix a few times in an immersion blender.
- After dividing the filling into egg whites, serve immediately or cover and chill for up to 1 day. Garnish prior to serving.
- Have fun with your ingredients. Experiment with toppings such as crisp bacon, chives, shallots, spices, sriracha sauce, tabasco sauce, chopped jalapeno, or goat cheese. The possibilities are truly endless and so good!
- If you’re looking to add a bit of spice, mix in Sriracha or Tabasco sauce… make sure not to add too much as the filling will be runny.
- Add 2 teaspoons of white vinegar to the water prior to boiling to help eggs peel easily.
Tiffy’s Tips:
~ The ice bath step is critical to stop the cooking process to avoid overcooking (I promise, overcooked eggs are not appetizing). This step also makes the eggs easier to peel!
~ For a much more smooth texture of yolk mixture, mix a few times in an immersion blender.
~ After dividing the filling into egg whites, serve immediately or cover and chill for up to 1 day. Garnish prior to serving.
~ Have fun with your ingredients. Experient with toppings such as bacon, chives, shallots, spices, sriracha sauce, tabasco sauce, chopped jalapeno, or goat cheese.. The possibilities are truly endless and so good!
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