Delicious Deviled Easter Eggs

A great way to serve (and get rid of)  all those eggs after the kids find them as a before Easter Dinner appetizer

Click below for recipe


Basic Deviled Eggs

  • 1 doz Hard Boiled Easter Eggs
  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • Salt and ground black pepper to taste
  • Dash Paprika

Ultimate Deviled Eggs

  • 6 hard boiled eggs
  • 1/4 cup mayonnaise
  • 1/2 teaspoon dill
  • 2 tablespoons finely chopped onion
  • 1 tablespoon mustard
  • 1/2 tsp vinegar
  • dash of cayenne



  1. Cut eggs in half lengthwise. Carefully remove yolks to large Bowl. Finely chop yolks. Stir in mayonnaise, mustard and vinegar until well blended. Season to taste with salt and black pepper.
  2. Place yolk mixture in pastry bag fitted with open star tip. Pipe mixture into whites. Fill serving tray with deviled eggs. Refrigerate at least 30 minutes to allow flavors to blend.

Yield: 24 appetizers

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One Response to “Delicious Deviled Easter Eggs”

  1. JUNE IS JUMPIN’ (Cool New Product) « Sacchef's Blog Says:

    […] To get you in the spirit of using your new Cool & Serve with great summer dips (both sweet and savory), check out my blog for a collection of easy and impressive dips you can use with your new Cool & Serve! or click here for delicious Deviled Eggs […]

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