Deviled Eggs

I just love Deviled Eggs. I really make them all year long, however it's a must to repurpose Easter colored eggs that are leftover. We usually have leftover hard boiled eggs from Easter bread to use up also. Here is an easy Deviled egg recipe that literally fly off the plate when I make them. Everyone loves them.

I seriously love the addicting filling of hard boiled deviled eggs. The creamy filling with just a little spice makes all the difference in flavor. Mom made these after Easter every year. The family loved them so much, we started making them for an appetizer almost every Sunday since we ran out of them every time we made them. There is really nothing to the recipe. All you need is a few ingredients. Sometimes the keeping it simple is the best recipes. This one has been around for over 100 years and here we are still making it.


I love to repurposed Easter hard boiled eggs. They are also so pretty with the coloring in them from the leftover dyed eggs. You may have read my natural dyed Easter eggs post in the past.

They're not only prettier but healthier since the dye is all natural. After Easter we always have leftover dyed Easter eggs and the kids love to help make these. They are so easy.

One tip I use now is I put the zip lock bag over a glass, fill it with the filling and pipe the filling inside the halved eggs. So simple, no mess!

Tip:

Add a plastic zip lock bag lining a coffee cup first, then spoon in the deviled egg mixture. Snip the end and fill your eggs with no mess!

I love making the crackle eggs during the Easter Holiday. You can find the recipe HERE. These are so pretty when made into deviled eggs. The festive tray is loved by all my guests and they always want to know how to make them with all natural dyes.

                                                                  crackle eggs 

                                                                  crackle eggs 

Pin for later Deviled Eggs

Deviled Egg Recipe

6 hard boiled eggs

3/4 cup mayonnaise

1 tablespoon spicy brown mustard

1/4 teaspoon garlic powder

pinch cayenne pepper

salt and pepper to taste

paprika

1 quart size zip lock bag

Boil eggs, cool. Peel off the shell.  Cut each in half. Scoop out yolk into a small bowl. Place empty whites of the egg halves on a plate.  In the small bowl with yolks, add mayonnaise, mustard, spice and mix together until well blended with no lumps.  Open the zip lock bag and place this mixture in the bag. Snip the end 1/2 inch. Pipe into the egg white shells to make a swirl effect. Sprinkle with paprika. Serve immediately with sprinkles of parsley or refrigerate covered until ready to serve. Enjoy!!

Pin at Easter