Easy Deviled Eggs

Easter is pretty early this year! And for us, it’s Passover then Easter…back to back! We’re celebrating Passover with family friends so I’m off the hook with cooking, except for my (most requested) chocolate matzo bark. For Easter, I don’t even know what our plans are (better call the family social director, aka mom, and find out). My grandma is normally the one making Easter dinner, complete with her incredible deviled eggs! Literally, BJs favorite! However, she and my pop-pop are on a cruise.

Since I don’t think they will be back yet, I thought why not give it a try? I decided to find a recipe to make for BJ instead of trying my nanas. The pressure is too high to recreate hers lol. I’ve always thought deviled eggs were difficult but I came across this one from Ree Drummond and it was so easy! I will note, I tweaked the recipe with a few different ingredients, but here is my version:

Easy Deviled Eggs

Ingredients: makes 2 dozen

  • 12 hard-boiled eggs
  • 1/4 cup mayo – I use Earth Balance vegan mayo w/ olive oil
  • 1 tsp yellow mustard
  • 2 tsp chopped cornichons (you could use pickles, which the recipe calls for, but we love the taste of cornichons and they don’t have all the extra salt)
  • 1 tsp white vinegar
  • 1 tsp cornichon juice
  • Tabasco hot sauce
  • Kosher salt and pepper for seasing
  • Paprika
  • Chives – chopped

In a large pot, put eggs in and cover with cold water. On high heat, bring to a boil. When the water starts boiling, turn the heat off, cover the pot and let eggs steam for 15min. Drain the hot water and fill the pot with cold water for eggs to cool. Once cool, peel the eggs and cut them in half (I think it goes without saying, but do so, lengthwise). Remove egg yolks and place in mixing bowl.

Add in your ingredients: mayo, mustard, chopped cornichons, vinegar, hot sauce, cornichon juice, kosher salt and pepper (to your taste). Mix (easiest to do with a fork). Taste to ensure seasoned as desired.

Don’t forget your presentation…

We eat with our eyes, so gotta make these chicks look good! Instead of just scooping the mixture into the eggs (which can get messy), I chose to use a piping bag (here, and piping tip)! Looks delish and kinda profesh, no? Once you’ve piped the mixture into the eggs, place them on a platter.

You know I couldn’t just use a white plate (not that there is anything wrong with that, always use what you have). But when it comes to choosing a basic white or something from Mackenzie Childs, MC always wins! This Mackenzie Childs courtly check (my fav pattern) egg plate was perfect for presentation. After plated, just sprinkle with some paprika and chives on top and you’re all set. So easy and got BJs approval.

#winning

photos by Anne Kim of Laura Metzler Photography

This post was sponsored by Mackenzie-Childs. All opinions are my own.

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