An Easy and Delicious Take on Traditional Deviled Eggs

Easter is just over one week away! The outfits are planned and plans have been made, which means it’s time to curate your Easter Sunday menu! An Easter Sunday spread just doesn’t feel complete without Deviled Eggs. They’ve been an Easter staple (and family favorite) for as long as I can remember. While these timeless bites can be prepared and enjoyed year-round, they’re most commonly associated with spring and Easter. Hence why my delicious Deviled Eggs was the obvious recipe to share leading up to Easter festivities!

When it comes to holiday hosting, cooking, and entertaining, I try to opt for simple recipes. The easier the recipe, the less time spent in the kitchen and the more time enjoying Easter festivities with family and friends. This easy Deviled Eggs recipe is the perfect dish for the Easter holiday. Minimal ingredients, minimal prep, and a delicious (and spirited) outcome. There’s also so much range for culinary creativity… more on that in a moment!

Deviled Eggs can be prepared numerous ways. Some recipes offer a sweet flavor profile, but I prefer savory with a hint of tang. Many recipes are prepared with dijon or yellow mustard and a touch of white wine vinegar. I substitute these ‘traditional’ ingredients for dill relish, and minced onion to add a bit of texture… This step is truly a game changer for my family! Psst… I add a bit of crunch to my deviled eggs by adding crispy, chopped bacon as a topping. I hope you love this recipe as much as my family and I do!

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Deviled Eggs

An easy, savory, and textured take on the traditional Deviled Eggs! 

Servings 12 Pieces

Author Chef Tiffany Blackmon

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

Tiffy’s Tips: 

• 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.
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