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Easy Classic Easter Deviled Eggs Recipe Perfect for Holiday Brunch

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A quick and easy deviled eggs recipe with a creamy, tangy filling perfect for Easter brunch or any holiday gathering. This classic dish is simple, crowd-pleasing, and full of nostalgic flavor.

Ingredients

Scale
  • 12 large eggs (preferably free-range)
  • ½ cup (120 ml) mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white vinegar
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • Optional garnish: fresh chives, dill, or extra paprika

Instructions

  1. Place 12 large eggs in a single layer in a large pot and cover with cold water by about an inch (2.5 cm). Bring to a rolling boil over medium-high heat (about 10 minutes). Once boiling, cover the pot and remove it from heat. Let the eggs sit, covered, for 12 minutes to finish cooking gently.
  2. Transfer eggs immediately to a bowl of ice water to cool for at least 5 minutes. This helps stop cooking and makes peeling easier. Gently tap and roll each egg to crack the shell, then peel under running water if needed to remove stubborn bits.
  3. Slice each egg lengthwise with a sharp knife. Carefully remove the yolks and place them in a mixing bowl. Arrange the whites on a serving platter.
  4. Mash the yolks with a fork until smooth. Add ½ cup (120 ml) mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon white vinegar, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well until creamy and silky. Taste and adjust seasoning if necessary.
  5. Spoon or pipe the yolk mixture back into the egg white halves. If piping, fill a piping bag or zip-top bag with the filling and snip the tip for neat results.
  6. Sprinkle the tops with 1 teaspoon smoked paprika for color and flavor. Add optional fresh herbs like chopped chives or dill if desired.
  7. Refrigerate the deviled eggs for at least 30 minutes to let flavors meld and filling set. Serve chilled or at room temperature.

Notes

Use eggs that are at least a week old for easier peeling. Avoid overcooking eggs to prevent greenish yolk rings and dry texture. If filling is too thick, add a splash of milk or more mayo. Prepare eggs a few hours ahead for better flavor melding. Store leftovers covered in the refrigerator for up to 3 days. Avoid microwaving leftovers; bring to room temperature before serving.

Nutrition

Keywords: deviled eggs, Easter brunch, classic deviled eggs, holiday appetizer, easy deviled eggs, creamy filling, smoked paprika

Find it online: https://merrymorsel.com/easy-classic-easter-deviled-eggs-recipe-perfect-for-holiday-brunch/