Easter Deviled Eggs
One recipe that has always found it’s way around many Easter tables is the beloved deviled eggs. I have to be fully transparent though, this was the FIRST time in my life trying them. I know. The rock I was living under was quite large. Obviously, I saw them all growing up but was always nervous I would hate the taste and just stayed away from that side dish. Turns out- I missed out on an incredible egg! So without to much blabbering, here’s a really great deviled egg recipe you’re going to love.
What you’ll need…
- 4 pounds potatoes about 8 large
- 12 hard boiled eggs
- 1 ½ cups mayo
- ¼ cup mustard
- 2 tablespoons white vinegar
- 2 tablespoons dill relish
- Salt & pepper to taste
- Food coloring to dye eggs (optional)
How to make it…
- In a large pot, place halved potatoes and bring to boil. Make sure there is enough water to cover and boil potatoes until tender. Drain when done, and place in a bowl to chill in the refrigerator. When the potatoes are cooled but still slightly warm, peel using a paring knife. Then cube and mash.
- Peel and slice hard boiled eggs in half. Place the yolks in a mixing bowl, and set aside the egg whites.
- Mash the egg yolks, as you would for deviled eggs.
- Add mayo, mustard, and vinegar to the mashed egg yolks and whisk until smooth and creamy.
- Fold dill relish into egg yolk mixture.
- Combine egg yolk mixture with potato mash. Mix well!
- Season with salt and pepper to taste.
- Chill 1 hour before placing into piping bag.
- Pipe onto center of egg white halves
- Sprinkle with paprika and fresh chives
For Dyed Egg White Halves…
In a mixing bowl add 2-3 cups of water and a drop of red food coloring with a splash of plain vinegar. Using a spoon, dip in one egg white half add a time and stain until desired color. Set aside on paper towel and allow 10 minutes drying time. Once dry, pipe on deviled egg mixture onto center of egg white halves.
Let me know in the comments if you give it a try!