Ingredients
- 6 large eggs
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1/2 tsp vinegar or lemon juice
- Salt and pepper to taste
- Paprika for garnish
- Chopped fresh parsley, optional
Steps
- Place eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10-12 minutes.
- Drain hot water and transfer eggs to an ice bath to cool completely.
- Peel eggs and slice in half lengthwise. Remove yolks and place in a bowl.
- Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Spoon or pipe yolk mixture back into egg whites.
- Garnish with a sprinkle of paprika and parsley, if desired.
- Cover and refrigerate for up to 24 hours before serving.
Tips
- For creamier filling, add a teaspoon of sour cream to the yolk mixture.
- Pipe the yolk mixture with a piping bag for an elegant presentation.
- These deviled eggs can be made a day ahead for stress-free entertaining.
Conclusion
These quick make-ahead Easter deviled eggs are creamy, flavorful, and festive. They are perfect for holiday gatherings, easy to prepare in advance, and loved by kids and adults alike.