Happy Friday Everyone! Hope you’re all looking forward to an extended Easter weekend and one that includes good food and family fun. I usually like to make this Best Deviled Eggs Recipe for Easter.And with the Easter Bunny bringing all those additional eggs this definitely puts them to good use. I think deviled eggs are pretty much a favorite for most Spring and Summer gatherings. They are usually a crowd pleaser and don’t require a lot of additional ingredients to make them.
I took on the task of making finger foods for my daughters wedding reception and I made this Best Deviled Eggs Recipe. Needless to say I could have made many more since they were gone way to quickly.The only thing about making a large quantity of deviled eggs is the time it takes to peel them. So I would say if you’re making them for a large crowd it would definitely be helpful to have someone assist with the peeling process. Once they are peeled the rest is fairly easy. Maybe you can find some of those little Easter egg hunters to help you.
I still haven’t quite mastered the perfect peel, although I’ve tried various methods. What seems to work best for me is kind of rolling the egg around on the counter until slightly cracked all around. And for filling the eggs, I like to put the yolk mixture in a sealed sandwich bag with a hole cut in the end. That’s something I just tried recently and it made the process of filling the eggs so much quicker and easier. Hooray for small little discoveries! It doesn’t take much to bring joy to me. It’s all of life’s little finds that have me thinking why didn’t I think of that sooner.
Anyway, hope everyone has a terrific weekend and maybe try this Best Deviled Eggs Recipe for your next get together.Happy Easter!
- 6 large eggs
- 2 tbsp. mayo
- 2 tsp. Dijon mustard
- 1 tbsp. sour cream
- 1½ tsp. apple cider vinegar
- ½ tsp. garlic powder
- ¼ tsp. onion powder
- ¼ tsp. dried dill weed
- salt & pepper to taste
- Dash of paprika and dill weed for topping
- optional- Top with chopped chives or fresh parsley
- Cover eggs with water approximately 2 inches above eggs. Bring to a rolling boil and boil for 1-2 minutes. Remove from heat and cover eggs. Let sit covered for about 18 minutes.
- Drain eggs and rinse with cold water. Peel eggs and slice in half lengthwise.
- Scoop egg yolks into bowl and add remaining ingredients. Mash with a fork until everything well blended. Put mixture into sandwich bag, seal and cut small hole in bottom corner of bag.
- Fill each egg equally and top with paprika and dill weed.