Ingredients
- 12 large eggs
- 4 tbsp mayonnaise
- 2 tsp Dijon mustard
- 1 tsp apple cider vinegar or lemon juice
- Salt and pepper to taste
- Paprika, for garnish
- Fresh parsley, optional
Steps
- Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat and let sit for 10-12 minutes.
- Transfer eggs to an ice bath for 5 minutes. Peel and halve the eggs lengthwise.
- Remove yolks and place in a mixing bowl. Mash with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Pipe or spoon the yolk mixture back into egg whites.
- Place deviled eggs on a sheet pan for easy transport or serving.
- Sprinkle paprika and parsley on top before serving.
Tips
- For a creamy filling, add an extra teaspoon of mayonnaise or sour cream.
- Use a piping bag with a star tip for a decorative presentation.
- These can be prepared a few hours ahead and stored in the fridge until serving.
Conclusion
Sheet pan Easter deviled eggs are an easy, elegant addition to your holiday spread. Quick to assemble and make ahead, they are sure to impress family and guests while saving time in the kitchen.