It is not uncommon to see deviled eggs at holiday gatherings or other parties and potlucks year-round. Deviled eggs are an easy way to repurpose hardboiled Easter eggs!
Deviled eggs get their name from because of their seasoning and tangy flavor. The terminology originates from 18th-century culinary trends. Deviled eggs can be traced back to ancient Roman culture where boiled eggs were served with a variety of spicy sauces during the first course.
Today, this delicious appetizer is a family favorite on any holiday. Follow this simple recipe to enjoy this Easter season!
Easy Deviled Eggs
- 6 large eggs
- 2 Tbs mayonnaise
- 1 1/2 Tbs pickle relish
- 1 tsp mustard
- 1/8 tsp salt
- Pepper to taste
- Garnish: paprika
- Place eggs in single layer under 3 inches of water in a saucepan. Bring to a boil for 7 minutes; cover, remove from heat and keep standing for 15 minutes.
- Drain and place eggs in a bowl with ice water.
- Gently crack eggs on the counter. Peel under cold, running water.
- Cut eggs in half lengthwise and carefully remove yolks. Mix yolks with mayonnaise. Add mustard, relish, salt and pepper. Stir well.
- Spoon egg yolk mixture into egg whites. Garnish with paprika, if desired. Chill and serve.