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Easter is this weekend, and the most traditional appetizer to serve for Easter brunch or dinner is deviled eggs. Classic deviled eggs with hard boiled eggs and filled with a delicious creamy filling of mayonnaise, mustard and seasonings. There are so many different ways that you can make deviled eggs. From classic deviled eggs to ones with bacon or avocado. But for Easter dinner, I like to serve classic deviled eggs sprinkled with chili powder. These eggs are my favorite appetizer to serve for any and every holiday or occasion, but especially Easter.
To start the deviled eggs, you first need to boil the eggs. To do this, place eggs into a large saucepan and cover with water. Set the pan over medium heat and bring to a boil. Allow the eggs to boil for 2 minutes, then remove them from heat and cover the pan. Let the eggs sit covered for about 20 minutes, then drain the water and peel the eggs. Cut the eggs in half lengthwise and remove the yolks. Place the yolks into a medium bowl, and the egg whites onto a serving plate. Mix the egg yolks with mayonnaise, mustard, salt, pepper and chili powder. Fill the egg whites with the egg yolk and mayonnaise mixture. You can do this by either placing the mixture into a piping bag and piping the filling into them, or you can spoon the mixture into each egg white. Keep the deviled eggs refrigerated until you are ready to serve them. They will stay good in the fridge in an air tight container for up to 3 days.
Classic Deviled Eggs
Ingredients
- 6 eggs
- 4 tablespoons mayonnaise
- 2 teaspoon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon chili powder
Instructions
- Place eggs into a large saucepan over medium heat. Cover with water and bring to a boil over medium heat. Bring to a boil and boil for 2 minutes.
- Remove from heat, cover and let sit for 20 minutes. Drain water and peel eggs. Cut eggs in half lengthwise. Remove egg yolks and place them into a medium bowl.
- Mix egg yolks with mayonnaise, mustard, salt, pepper and chili powder. Spoon egg mayonnaise mixture into egg whites. Refrigerate until serving.