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Easter Deviled Eggs

This is a basic deviled egg recipe that can be used at any time, but the colors to the eggs had interest for brunch... or just anytime!

Course Appetizer, Brunch, Side Dish
Cuisine American
Keyword Easter, easy, Kid approved, Mother's Day, spring
Total Time 1 hour
Servings 12 2 deviled eggs a serving


To Make Eggs

  • 1 dozen eggs
  • 2 tsp Dijon Mustard
  • 1 tsp Tabasco or other hot sauce of choice, more could be added to taste or totally omitted
  • ½ tsp pepper
  • 1 dash salt
  • 6 TBSP Mayo
  • chives and paprika for garnish and optional

To Color Eggs

  • food dye of choosing and prepared per instructions (might need vinegar)


  1. Rinse eggs with warm water, and place in a small saucepan. Cover with cold water, place the pan over medium-high heat and bring to a boil. 

  2. Turn off heat, cover and let sit for 10-12 minutes. 

  3. Drain, rinse under cold water and peel. Cool in the refrigerator, loosely covered, for 15 minutes.

  4. Halve eggs lengthwise, carefully scoop out yolks, and place yolks in a bowl.

  5. Take white egg portions and place in the dye colors. Allow to sit for a few minutes or until you are satisfied with color. Remove and allow to dry on paper towel.

  6. Mash yolks with a fork. Add mustard, Tabasco, salt, pepper and snipped chives (optional). Stir in mayonnaise.

  7. Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with paprika if using.

  8. Arrange on a platter and garnish with whole chives, if using.