Three Easy-to-Make Deviled Egg Recipes for Easter


When it comes to Easter brunch, deviled eggs have always been and continue to be a family-favorite. The secret to their timelessness? Their versatility! The flavor possibilities are endless! I have included three of my favorite deviled egg recipes including a classic, crabmeat, and an avocado deviled egg. Choose your favorite and put those extra Easter eggs to good use! 

Classic Deviled Eggs

The classic easy deviled eggs recipe we all love! Just six ingredients are needed for this party-pleaser to come together. 

Ingredients: 6 eggs, 3 tablespoons ranch dressing, 1/2 teaspoon prepared yellow mustard, 1/4 cup finely chopped celery, 1/8 teaspoon salt and Paprika for sprinkling. 

Step 1. In a 2-quart saucepan, place shelled eggs in a single layer; add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat. Cover and let stand for 15 minutes.

Step 2. Drain water from eggs, and rinse eggs with cold water. Place the eggs in a bowl of ice water; let stand for 10 minutes.

Step 3. Peel eggs; cut in half lengthwise. Carefully remove yolks; place in a small bowl. Mash yolks with a fork until smooth. Stir in remaining ingredients except paprika until well blended. Spoon yolk mixture into egg white halves. Sprinkle with paprika.

Crabmeat Deviled Eggs

Seafood fans will enjoy this recipe! The crabmeat adds a new dimension to deviled eggs. 

Ingredients: 8 eggs, 6-oz. canned, drained, or flaked crab meat, 1/4 cup mayonnaise, 1/2 teaspoon dry mustard, 1/4 teaspoon ground Cayenne pepper, and parsley.

Step 1. Place eggs in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat to low; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking.

Step 2. Peel eggs; cut in half lengthwise. Scoop yolks from 4 eggs into a medium bowl. Remove remaining yolks; reserve for another use.

Step 3. Add crabmeat, mayonnaise, dry mustard and ground Cayenne pepper to yolks in a bowl; mix and mash with fork until well blended. Mound yolk mixture into the center of each cooked egg white. Garnish each with parsley sprig. Cover; refrigerate until serving time.

Avocado Deviled Eggs

Put a healthier twist on traditional deviled eggs with avocados! Classic deviled eggs get a seriously delicious upgrade with a fresh avocado filling in this easy recipe. 

Ingredients: 12 peeled hard-cooked eggs, 1 medium avocado, peeled and pitted, 1/3 cup mayonnaise, 2 teaspoons lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and chopped fresh chives, if desired. 

Step 1. Cut eggs lengthwise in half. In a medium bowl, slip out yolks from 6 of the eggs; mash with a fork. Discard remaining yolks, or reserve for another use. Add avocado to yolks in bowl, and mash.

Step 2. Add mayonnaise, lemon juice, salt and pepper to the same bowl; mix well.

Step 3. Fill whites with egg yolk mixture, heaping it slightly. Cover and refrigerate up to 24 hours. Garnish with chopped chives before serving. 

No matter which recipe you decide to make from this list, you’ll need to start every recipe by hard-boiling your eggs. Having them premade will help save time. Bon appetit!  



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