April 16, 2022
It wouldn't be Easter without Deviled Eggs, right? If there is was one thing that my husband wished that we would always have in the fridge, it would definitely be Deviled Eggs. We love them and I love the ingredients in this recipe!
You might wonder why I make this recipe with 7 eggs?! It is so I can eat two deviled eggs right away and the platter still is full! You can thank Mr for this tip later!
Who else is making Deviled Eggs for Easter?
7 eggs, hard boiled and peeled
1/3 to 1/2 cup mayonnaise
1 tsp Dijon mustard
4 dashes of Worcestershire sauce
1/8 tsp celery salt
2 tsp relish
Chives, chopped (optional garnish)
Cut the eggs in half and put the yolks into your mixing bowl. Leaving the whites on a platter.
In a mixer, combine the yolks, mayonnaise, Dijon, Worcestershire sauce, celery salt, and relish.
Turn on the mixer and blend until smooth. You might need to scrape down the sides a few times.
Scoop the egg yolk mixture into a plastic bag.
Cut a corner of the plastic bag off with scissors.
Now you can easily "pipe" the egg yolk mixture into the egg white halves.
Fill each egg half and garnish with some paprika and chives.
Deviled Eggs are such a classic!! Aren't they? Just look at how delicious they look?