Deviled Eggs Recipe - Uses for Dyed Easter Eggs

Easter is just around the corner and I am already looking forward to my favorite use of dyed Easter eggs --- Deviled Eggs!

My mother and my son dye Easter eggs every year.  They have been dyeing eggs together for almost 30 years.  Even though they are both adults, they still enjoy that annual tradition and their fun time together. They usually dye a dozen eggs or more so they can make several colors.

Many families use the dyed eggs for Easter egg hunts.  Our family always ate the dyed eggs and used plastic, candy filled eggs for our Easter egg hunts.

After the pictures are taken of their egg dyeing "event", several of us will grab our favorite egg and eat it.  I use the remaining eggs to make deviled eggs or potato salad.  

I will share my potato salad recipe in a separate post, but today I offer you my very easy recipe for making delicious deviled eggs.

 

 

Basic Deviled Eggs Recipe

This recipe is based on using 1 dozen hard boiled eggs, which makes 2 dozen deviled eggs.  If I have more or less eggs, I simply adjust the measurements of mayonnaise and mustard accordingly below.

1. Start by boiling the eggs and letting them cool (boiled egg directions below)
   
2. Cut the boiled eggs in half lengthwise & remove the yolk 
3. In a mixing bowl, mash and combine the yolks with 2 teaspoons mayonnaise & 4 teaspoons French's Classic mustard. *
   
4. Fill the egg whites with the egg yolk mixture
   
5. Sprinkle with salt, pepper & paprika (if desired) 

* I recommend tasting the egg yolk mixture before you fill the egg whites to make sure it is to your preferred taste.  We use more mustard and less mayonnaise than many recipes.  By comparison,  BettyCrocker.com recommends 6 Tablespoons of mayonnaise and 1 teaspoon ground mustard for a 2 dozen deviled eggs.

 

How to Hard Boil Eggs

Again, I am sharing my preferred method.  I've boiled eggs for the last 40+ years by simply placing a dozen eggs in a pan of water, adding salt, bringing them to a boil, and boiling for 10 minutes.  I let the eggs and the water cool in the cooking pan.  After the hot water has cooled to warm, I dump out the water out of the pan and run cold tap water on top of the eggs (still in the pan) so they will completely cool.

For a dozen eggs, I use my 5 quart dutch oven pan to boil.

 Cuisinart 6445-22 5-Quart Dutch Oven with CoverCheck Price Kraft Real Mayo Creamy & Smooth Mayonnaise, 22 fl ozCheck Price French's Classic Yellow Mustard, 30 ozCheck Price

 

 

 

For more of my tried and true family recipes, please visit Cooking for the Holidays 

I also contribute to our Recipes category right here on Review This Reviews alongside some really fabulous home cooks!  This is a category you will not want to miss. 

 

See more recipes that use boiled eggs here:
Simple Egg Salad Recipe
Potato Salad Recipe
Taste of Home Magazine Recipes

Deviled Eggs Recipe - Uses for Dyed Easter Eggs Written by:

© 2023 Cynthia Sylvestermouse
 

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