Classic Deviled Eggs


Welcome back! My next Easter-themed recipe is, almost predictably, classic deviled eggs. Because it would be almost literally sacrilegious to not include an egg-based recipe in your Easter brunch menu.

I love deviled eggs. I honestly think that if I was dared to eat them every single day for a whole month, I could do it. Maybe more. MAYBE a whole year. But I wouldn’t want to get sick of them, so don’t take me up on that. Don’t ruin it for me.

Anyway, deviled eggs are perfect to have in your kitchen arsenal (especially during Easter) because they’re classy, tasty, and they aren’t a headache to make (are you sensing a bit of a theme here? I’m not into hard recipes right now.) 

I think they’re ideal for Easter brunch. Or any springtime get-together. Or, honestly, I made them for lunch the other day. I had spent 3 hours that morning having some dental work done, so I was starving (I don’t eat before a dentist appointment because…poor dentists) and it hurt to chew. So these were exactly what I needed.


You might remember that last year I made a [funkier version] where I actually pickled hardboiled eggs before cutting them and making them deviled. They were V gooood. I also see a lot of recipes on the interwebz for interesting variations like “buffalo deviled eggs”. But, again, I’m craving some simplicity right now. So here we are.



Okay, so, here’s how you do it:

Classic Deviled Eggs

1 dozen large (preferably white) eggs



yellow mustard



Fill a large pot with water and bring to a rolling boil. Carefully place all the eggs in the pot and cook for exactly 11 minutes.

While the eggs are cooking, fill a big bowl with ice water. Once the 11 minutes are up, immediately transfer all eggs to the ice water bowl and keep in there for at least 5 minutes (more like 10).

Peel some eggs, however many you want depending on how many deviled eggs you have to make.

Cut the eggs in half length-wise and scoop out the yolks into a new bowl. Rinse the white parts and carefully pat dry with a paper towel, then set those aside.

Combine some mayonnaise and yellow mustard in the bowl with the egg yolks. Start small and mix, then gradually add more of each until you reach the taste/consistency you want. I never measure mine, so I don’t think you need to either. Make your own rules!

Fill a piping bag with the filling, and cut off the tip of the bag so it makes a medium sized hole, maybe an inch up the bag.

Pipe the filling into each of the egg whites.

Sprinkle tops with paprika and some chopped chives. Enjoy!

*bonus Easter points if you dye the hard boiled eggs before peeling them! That’s what I did, and it’s so much fun opening up the egg carton to the whole rainbow.



Okay, wanna know something embarrassing that might make you giggle? So we all know why eggs are such a prominent symbol of Easter, right? It’s really obvious – they represent new life which coincides with the Christian story of Jesus rising from the dead. Well, a couple of years ago my friend asked me why eggs and baby animals were associated with Easter/springtime. And I said, 100% seriously and with FULL AUTHORITY, that it was because chickens only hatch eggs in the spring and other animals only have babies in the spring.

…Y’all. I’m trying to go to VET SCHOOL and I said that nonsense. I don’t even know where it came from. There was this amazing beat of silence where the two of us just let that statement sit, and then we burst into laughter because it was so clearly wrong! Sometimes I like to throw that friend a random text saying “remember when I said chickens only hatched their eggs in the spring?” because I think it’s important to stay humble. 😉

Alright, enough from me. Get cookin’! Time’s running out!


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