The Simplest Recipe for Easter-Worthy Deviled Eggs
For this deliciously classic deviled eggs recipe, we kept the filling simple but maxed-out with flavor. Made in under thirty minutes, this party appetizer is ideal for your Easter festivities.
What you'll need:
- 4 large eggs
- 3 tablespoons mayonnaise
- 1/2 tablespoon dijon mustard
- 1/2 teaspoon white wine vinegar
- 1 small shallot, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- paprika for garnish (optional)
Step 1: Add your eggs to a medium sized pot, cover with cool water and bring to a boil. Once the water comes to a boil, cover with the lid and remove the pot from the flame. Let the pot sit for 10 minutes.
Step 2: After ten minutes, run the eggs under cold water. Then, gently peel the eggs and cut in half, lengthwise.
Step 3: In a medium-sized bowl whisk together the mayonnaise, dijon, white wine vinegar, shallot, salt and pepper. Gently scoop out the yokes from the egg, keeping the whites in tact. Add to the bowl.
Step 5: Using a fork, mash the yolks into the mayonnaise mixture. Stir until smooth.
Step 6: Fill the centers with the yolk mixture. Sprinkle with paprika (optional) and serve.
Tip: Recipe can be easily doubled for a bigger crowd. Deviled eggs can be made up to 8 hours in advance, but need to be kept in the refrigerator.
All photography by Karen Biton-Cohen