Easter Deviled Eggs
Deviled eggs are an Easter tradition at our house. As you scoop out the yellow yolk, you can talk to your kids about Jesus leaving behind the empty tomb (the empty egg), and returning again made new!
Servings Prep Time
24servings 20min
Cook Time
9min
Servings Prep Time
24servings 20min
Cook Time
9min
Ingredients
Instructions
  1. Hard boil the eggs to your liking. I usually put the eggs in cold water (enough to cover) and turn the heat to high. Once the water starts boiling, sprinkle in a tablespoon of baking soda. Watch the water to be sure it doesn’t boil over when it fizzes. It should settle after a second and then you can let it continue to boil. (I have found that adding the baking soda at this stage works better for making easy-peel eggs, rather than at the start.) Set the timer for 3 minutes.
  2. After 3 minutes, turn the heat off, but leave the eggs on the stove. When the water is lukewarm, run the eggs under cool water to cool completely and then either store in the fridge until you’re ready to make the “deviled” part, or move right along into making that part.
  3. Remove shells from all eggs. Rinse.
  4. Cut eggs in half. I usually have a paper towel handy to wipe the knife after each cut to ensure the eggs stay clean of yolk.
  5. Scoop out the yolks and place in a medium-sized bowl, or food processor. (If you’d like to color the eggs, here is where you do that step. See notes.)
  6. In the bowl or food processor, mix the remaining ingredients to taste. Give it a whirl until the desired consistency is reached. If you like a creamier filling, I definitely recommend a food processor or immersion blender. If you don’t mind some chunks, or have strong arms, just stir with a spoon.
  7. Scoop filling back into eggs with a medium-sized cookie scoop or tablespoon. If you’re going fancy, you can put the filling into a plastic bag and squeeze the filling through a pretty cake decorating tip.
  8. Top with your desired topping. I love adding paprika or bacon crumbles.
Recipe Notes

If you want to make them colored, it’s extremely simple! After removing the shells from the hard-boiled eggs, cut the egg in half and scoop out the yellow yolk, placing the yolk in a bowl to the side for making the “deviled” part of the egg. In a small bowl or cup, mix dye and water (NOT vinegar unless you like an oddly flavored white egg 😉 ). I use food dye and just put drops in until it looks good and dark. I also did three different colors: pink (very little red), blue, green, and purple (about 1 part red and 3 parts blue mixed). Place the white parts of the eggs in the dye and let them soak until they’re the color you want! If you’re going for pastel, it doesn’t take long at all. Just keep checking them until they’re how you had in mind. Set the now non-white eggs aside to dry a little while you mix the “deviled” part to scoop back in! See, simple! And the kids can still dye eggs!