• Lauren Humphreys

Deviled Eggs

Happy Easter!

With today being Easter, I felt it only appropriate to also share a recipe using hard boiled eggs. After all, you may have some hard boiled eggs in your refrigerator if you have little ones who colored Easter eggs! Plus, they can be made in a fairly short amount of time with common pantry staples. Deviled eggs are a tasty little appetizer or perfect as a brunch item. Now, I know it seems a bit ironic to post a recipe for something “deviled” for Easter. I did a little research to see why deviled eggs are called "deviled.” I honestly thought the name was given since this recipe takes perfectly nutritious eggs and adds fatty mayonnaise. Turns out, I was incorrect.

Apparently, deviling a food dates back to 18th century England. To devil something, it meant to cook over high heat or add spicy seasonings. Thus, there is an association of this process with hell. In any case, I think this is a bit silly. I still think of deviled eggs as a perfect appetizer for spring and very fitting for an Easter menu.

Easter will have a different feel this year due to COVID-19, but it will still be a beautiful day celebrating the resurrection of Jesus. Life in quarantine has helped me re-prioritize my goals and count my many blessings. I hope your day tomorrow is filled with lots of joy, hope, and calmness. I hope there is lots of delicious food, too (including these deviled eggs)!

Deviled Eggs

6 hard boiled eggs

¼ cup mayonnaise

1 tsp apple cider vinegar

1 teaspoon mustard of choice (i.e. yellow, dijon, spicy, or horseradish mustard)

1/8 tsp salt

Dash of black pepper

Paprika, for garnish

See instructions for perfect hard boiled eggs in a previous post here.

Slice the hard boiled eggs in half lengthwise and remove the yolks. In a medium bowl, mash the yolks. Add the mayonnaise, vinegar, mustard, salt, and pepper. Mix until completely combined and smooth.

Pipe the yolk mixture into the egg white halves. Sprinkle lightly with paprika for added color.

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