If you love hard-boiled eggs just as much as I do, then you definitely need to try this recipe out! Especially if you’re hosting an Easter brunch or get together. These are the best deviled eggs for Easter because it’s an easy recipe and it has a great twist on your basic deviled eggs.
I made these for Thanksgiving this past year and they were a huge hit. So obviously I am going to make them again for Easter too!
So keep on reading for the full recipe card and see just how easy it is to make these yummy deviled eggs!
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Ingredients Needed For Deviled Eggs:
12 large eggs
1/4 cup mayonnaise
1 teaspoon yellow mustard (you can also use dijon mustard too)
2 teaspoons chopped pickles
1 teaspoon pickle juice
1 teaspoon granulated sugar
1 teaspoon white vinegar
Hot sauce, to taste
Salt and pepper, to taste
Paprika, for sprinkling
Minced Chives, for sprinkling
Now, I know what you’re thinking. Pickle juice and pickles in deviled eggs?! But trust me, this combo is to die for!! And it switches it up from traditional hard boil eggs. Pickle juice really is the secret ingredient for the best deviled eggs in my opinion!
How To Hard Boil Eggs
If you want to make the perfect deviled eggs for your Easter table, then you need to know how to make hard boil eggs perfectly.
And the best part is, you can use these hard boiled eggs as your Easter eggs first and dye them! If you dye them first, it could make for some colorful deviled eggs too, which is always fun!
I’m not a huge fan of hard boiling eggs, just because it can take some time, but I have learned a few tips and tricks along the way. And now I do enjoy making them for a special occasion such as Easter!
So if this is your first time attempting to hard boil eggs, hopefully this will help you out too. First, be sure to put eggs directly from the fridge into a large saucepan of cold water to prevent them from cracking.
Then, bring pot to a boil. Once boiling, turn off heat and cover. Let eggs sit for 10 minutes. Then, place eggs into an ice water bath to quickly cool them down after 10 minutes. Placing them in a bowl full of ice water also helps you be able to peel them easier too.
Also, older eggs are better than fresh eggs because they have a larger air pocket which makes peeling easier too!
How To Make The Best Deviled Eggs For Easter
Now that you have your hard-cooked eggs made, now you can make the deviled eggs. Start by halving all of the peeled eggs with a sharp paring knife and separating the white halves from the egg yolks.
Place all the egg yolks in a large bowl and combine the teaspoon of vinegar, granulated sugar, pickle juice, and yellow mustard. Also, add in the mayonnaise, chopped pickles, dash of hot sauce, salt and pepper to deviled egg mixture.
Combine these ingredients together thoroughly and add into a piping bag. Then, pipe deviled egg filling into all the egg halves. If you don’t have a piping or pastry bag, you could also just spoon the egg yolk mixture on top of the egg halves too.
Finish by sprinkling a little paprika and minced chives on top. Or you can top with whatever spicy seasonings you want as well! Refrigerate deviled eggs until ready to serve. Eggs will keep in the fridge for about 3 days.
Enjoy These Easter Deviled Eggs!
Well, I hope you try out this delicious deviled eggs recipe sometime soon. It’s the perfect classic recipe with a fun twist, adding in the pickles and the hot sauce!
But trust me, it doesn’t overpower the deviled egg flavor, it just enhances it. But, you could always just use sweet pickle relish instead and omit the hot sauce if you’re not a fan of anything spicy.
Hopefully, you will find out that this is the best deviled egg recipe around and will quickly become one of your favorite Easter tradition to make as well!
And if you’re looking for some Easter desserts to go along with your Easter meal, be sure to check these recipes out below too:
Deviled Eggs
Ingredients
- 12 large eggs
- 1/4 cup mayonnaise
- 1 tsp yellow mustard
- 2 tsp chopped pickles
- 1 tsp pickle juice
- 1 tsp granulated sugar
- 1 tsp white vinegar
- hot sauce to taste
- salt & pepper to taste
- paprika for sprinkling
- minced chives for sprinkling
Instructions
- Boil 12 eggs until they are hard cooked. Then, peel the eggs.
- Start by halving all of the peeled eggs with a sharp paring knife and separating the white halves from the egg yolks.
- Place all the egg yolks in a large bowl and combine the teaspoon of vinegar, granulated sugar, pickle juice, and yellow mustard.
- Then, add in the mayonnaise, chopped pickles, dash of hot sauce, salt and pepper to deviled egg mixture.
- Combine these ingredients together thoroughly and add into a piping bag.
- Then, pipe deviled egg filling into all the egg halves. If you don't have a piping or pastry bag, you could also just spoon the egg yolk mixture on top of the egg halves too.
- Finish by sprinkling a little paprika and minced chives on top. Or you can top with whatever spicy seasonings you want as well!
- Refrigerate deviled eggs until ready to serve. Eggs will keep in the fridge for about 3 days.
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