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Classic deviled eggs recipe

Deviled Eggs for Easter Recipe

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Making deviled eggs for Easter is an easy, make-ahead appetizer. Discover the secret to hard-boiling eggs & make a delicious filling!
Course Easter
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Servings 24 deviled eggs
Calories 47
Author Cheryl Najafi


  • 1 dozen large eggs
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 1/2 tsp white wine vinegar
  • 1 tsp onion finely grated
  • salt and pepper to taste
  • paprika for sprinkling


  • Place the eggs into a large pot and add enough water to cover the eggs by at least 1". Set the pot over high heat and bring the water to a rolling boil—you’ll know it has reached a full boil when you hear the bubbles popping and the eggs clattering on the bottom of the pot.
  • Next, set a timer for 2 minutes. After the pot has been at a full boil for 2 minutes, remove it from the heat, set it on a cool part of the stove and reset the timer for 10 minutes.
  • When the timer goes off, carefully drain the hot water from the pan then cover the eggs with cold water. Allow the eggs to sit in the cold water until they are cool enough to handle then crack the shells and peel them away.
  • Rinse the peeled eggs under cold water to remove any remaining particles of shell. Cut each hard-boiled egg in half lengthwise, remove the yolks, and put them into a small bowl. Reserve the egg whites for the filling.
  • Once all of the yolks have been removed, place a fine mesh sieve over a bowl and press the yolks through the sieve with the back of a spoon—this will give you a silky smooth filling for the deviled eggs. Be sure to scrape any remaining yolks from the back of the sieve once you have pressed them all through.
  • Add the mayonnaise, vinegar and grated onion to the yolks then stir until combined. Season with salt and pepper and spoon or pipe the filling into the reserved egg white halves.
  • Sprinkle with a little paprika or finely minced chive and watch them disappear!


Eggs that are older seem to peel easier than fresher eggs, so buy your eggs early and store them in the fridge until you’re ready to make this recipe.


Calories: 47kcal | Carbohydrates: 1g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 107mg | Sodium: 70mg | Potassium: 36mg | Fiber: 0.04g | Sugar: 0.4g