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What Easter dinner or picnic is complete without a plate of Deviled Eggs? Here’s an easy recipe for you to try.
(Post modified with new photos on 6/5/23.)
Some folks like to add spices, relish, or even bacon to their egg yolk mixture. This is a very basic recipe of salad dressing, mustard, herbs and seasonings, but it’s my favorite way to make and eat them. If you require a larger number, simply double or triple the recipe to suite your needs.
Of course, if you need to double or triple the recipe very often, you may want to consider raising chickens! This is an inside joke for my mom and dad because of the expensive eggs we have experienced this past year at the grocery store. Thankfully, we have dear neighbors and friends who sell us fresh eggs. If you know anyone who raises chickens, I encourage you to buy eggs from them, if possible. Fresh is always best, especially when it comes to eggs!
Did you know that Deviled Eggs have been around since the 13th Century? Who would have guessed it! Apparently, this little dish has been traced back to the early Romans where they seasoned boiled eggs with spicy sauces and served them for fancy meals. They might also be known as Russian eggs, stuffed eggs, or dressed eggs.
Deviled Eggs for Easter
This recipe (or a variation of it) has been in my family since I can remember. My grandma and mom placed them on the table for every holiday dinner–especially for Easter. See the picture below of me as a little girl with my Aunt Janice hunting Easter eggs.
When my husband and I were first married, I remember being in his grandmother’s kitchen where the women gathered all the decorated Easter eggs that the children had picked up in their baskets. They quickly went to work peeling and slicing them for deviled eggs. I always thought that was a neat idea and a great way to use all those boiled eggs!
More Egg Recipes to Enjoy
Ingredients to Make Deviled Eggs
(See the full recipe at the bottom of this post.)
- large eggs, boiled and peeled
- salad dressing (like Miracle Whip)
- honey mustard
- dill weed
- kosher salt
Instructions for Making This Recipe
Gather all ingredients so that you have everything close at hand on the counter or table. Prepare a large bowl or your sink with icy water.
Boil the Eggs
Place refrigerated eggs in a small to medium saucepan and fill water to cover eggs 1-2 inches. Bring to a full boil.
Remove from heat and cover the pan with a lid. Allow the eggs to set for 12-13 minutes. Drain off hot water, and then submerge them in the prepared ice water.
Placing the hot boiled eggs in ice water should aid in easy peeling.
Fill the Egg Shells
Peel eggs and place on plate. Slice eggs in half and separate out the cooked yolk into a small mixing bowl. Place the egg white halves on a large plate for assembling.
Add to the cooked yolks, the salad dressing, honey mustard, dill weed, and kosher salt. Mash together with a fork or process with an immersion hand blender until creamy.
Sometimes I substitute dried parsley for the dill. Both are good.
Place creamed mixture into a cake decorating tool and fill cooked egg whites. Sprinkle the tops of the eggs with paprika to garnish. Cover and chill well before serving.
Sprinkling the eggs with paprika is an old tradition that I like to practice. It just adds a little something special to the display.
Transporting and Serving Deviled Eggs
And by all means, serve these lovelies on a pretty Egg Tray, if you have one. It always looks very nice on a table. Most egg trays will hold at least a dozen eggs, and sometimes more.
You can often find glass or porcelain egg trays at garage sales or antique markets for a few dollars. You have my permission to search for pretty dishes any time you feel like it. And I have yours, too, right? I adore shopping at antique markets, but that’s an entirely different blog post that I’ll save for another time!
If you are the chosen one who has been requested to bring Deviled Eggs to your next family gathering or church potluck, you may want to invest in a plastic Egg Carrier, which would be very handy for transporting them. You can sometimes use these carriers for other items, like cupcakes or cookies, which is also nice.
This recipe makes 12 pieces, but you may easily double or triple the recipe to suite your needs.
- 6 large eggs boiled and peeled
- 3 tablespoons salad dressing (like Miracle Whip)
- 1 teaspoon honey mustard
- 1/4 teaspoon dill weed
- 1/8 teaspoon kosher salt
- 1 teaspoon Paprika
- Gather the ingredients so that you have everything close at hand on the counter or table. Place 10-12 ice cubes in a large pan with 3 cups of cold water.
Boil the Eggs
- Place cold eggs in a small saucepan and fill water to cover eggs 1-2 inches.
- Bring the uncovered pan of water to a full boil over medium-high heat.
- Remove pan from heat and cover with a lid. Allow the eggs to set for 10-12 minutes. After that drain off the hot water and submerge the eggs in the prepared ice water. This should aid in easy peeling.
Prepare the Deviled Eggs
- Peel eggs and place on plate.
- Slice eggs in half and separate out the cooked yolk into a small mixing bowl. Place the egg white halves on a large plate for assembling.
- Add to the cooked yolks, salad dressing, honey mustard, dill weed, and kosher salt. Mash together with a fork or process with an immersion hand blender until creamy.
- Place creamed mixture into a cake decorating tool and fill cooked egg whites. Sprinkle with paprika to garnish. Chill well before serving. Makes 12.