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It must be Easter on Sunday because my fingers are dyed purple and blue, my fridge is full of hard boiled eggs and I’m already ready to turn them all into deviled eggs. I think the promise off deviled eggs are the reason I dye easter eggs and to appear more domestic in one perfectly egg-cellent Instagram photo.
If you have kids and need to hang on to your Easter eggs until Sunday, you can still whip up a quick batch of deviled eggs after the egg hunt, and just in time for brunch. While this may seem like “just another deviled egg recipe” this is my favorite, party-tested recipe and the best part is it’s super easy and made with ingredients you probably already have on hand.
Ingredients
- 6 eggs, hardboiled and sliced in half
- 2 tablespoons mayonnaise
- 1 teaspoon mustard
- 1 teaspoon Worcestershire sauce
- Splash of hot sauce
- Salt and pepper to taste
- Paprika to garnish (try fresh paprika for more taste)
Instructions
- Place your cooked egg yolks in a small bowl and mash with a fork.
- Stir in the mayo, mustard, Worcestershire sauce and hot sauce,.
- Salt and pepper to taste.
- Scoop the filling into the egg whites or use a piping bag.
- Sprinkle with paprika.
Posted in Appetizers & Sides, Recipes
