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These Classic Deviled Eggs are perfect for Easter!

These Classic Easter Deviled Eggs are always a hit at the holiday.  These have a perfect classic filling that everyone loves.  The eggs are dyed pretty pastel colors perfect for Easter.  Everyone loves deviled eggs and these are always a crowd pleaser.  Mayo, mustard, a few spices, a little relish and a bit of bacon make these eggs delicious! 

Every family gathering or holiday my family asks me to make the deviled eggs.  They love them and I love making them.  They are so easy to whip together and this easy, simple filling can be customized to your family’s taste.  

I love making these for Easter because I dye the egg whites pretty pastel colors and they just look so festive for Spring. 

Deviled eggs are such an easy side dish to make and everyone loves deviled eggs, I swear you can never make enough of them.  Everyone should know how to make a classic deviled egg and this recipe is my favorite. 

Deviled Eggs and Easter go hand in hand, probably because we boil so many eggs the day before to dye and always have leftovers. 

I love that you can customize this to your own deviled egg recipe.  Maybe you want them spicier, topped with paprika, chopped pickles instead of relish.  You can totally customize these to your own taste.

Now while I do dye these for Easter these are the perfect deviled eggs for any get together.  This is the best basic deviled egg recipe and it always comes out perfect.

So this Easter whip up a batch of these Classic Deviled Eggs and I promise everyone will be begging you for the recipe!

These Classic Easter Deviled Eggs are going to be your new favorite deviled egg recipe. 

You will want to make these deviled eggs for every get together. 

You will love this recipe because it is

• Easy and fast.
• Family friendly.
• Budget friendly.
• Full of flavor.
• Crowd pleaser.
• Perfect for Easter.
• Festive.
• Great to make ahead.

Gather your ingredients.

Slice the eggs and remove the yolks.

Mix up the filling.

Dye the egg whites.

Assemble and serve!

What are the best size eggs for this?

You can use any size egg you like.  I usually just use large eggs but the size difference between eggs isn’t enough to alter the recipe. So feel free to use whatever you have on hand. 

What can I add to the filling?

This is a very simple deviled egg filling, I always get asked to make the deviled eggs for every family function and this is the simple filling I always use.  You can of course make this your own.  Add pickles, add more hot sauce, spice it up with red pepper flakes, add a bit of onion powder or fresh red onion, parsley, scallions or shredded cheese would also be delicious in these eggs. 

How can I give this a spicy kick?

You can add red pepper flakes, sriracha or diced jalapenos to give this a kick. 

 

Ingredients used

•  Hardboiled eggs-  You can boil your own, buy hardboiled eggs from the store or use your dyed Easter eggs.
• Mayonnaise-  We only use Duke’s mayo in my house but use your favorite mayo and yes you can use miracle whip if you like. 
• Yellow mustard- I like the tang of traditional yellow mustard but you can use dijon if you prefer. 
• Sweet relish-  Now I like to use sweet relish in my deviled eggs but you can use dill relish, or chopped up pickles if that is what your family likes. 
• Hot sauce-  Just a few drops is all you need, you are looking to add flavor not heat. 
• Salt/pepper- To taste.
• Worcestershire sauce- This adds a lot of flavor and savoriness to the egg filling. 
• Sugar-  Just a tiny bit is all you need to really make all the flavors in these eggs pop. 
• Bacon bits-  I love using bacon bits in my deviled eggs, and I mean the ones you buy and add to salads, the shelf stable bacon bits.  But you are more than welcome to fry up some fresh chopped bacon if you like. 
• Pastel food coloring-  Use any combo of colors you like. 
• Chives-  Just a bit for garnish on the top add a bit of color and flavor. 

How to make Classic Easter Deviled Eggs

 

1. FULL RECIPE BELOW
2. Slice your hardboiled eggs in half and scoop the yolks into a bowl.
3. To 4 bowls add one color of food coloring to each bowl and water.
4. Add 3 egg whites to each different color bowl and set aside. The longer you leave them the darker the color will be.  I usually shoot for at least 10 minutes.
5. To the egg yolks add the mayonnaise, mustard, relish, hot sauce, salt, pepper, and sugar. 
6. Mix everything together using a fork until smooth. 
7. Stir in the bacon bits. 
8. Remove the egg whites from the colored water and place upside down on a paper towel to dry a bit.
9. Transfer the filling to a ziploc bag if you like or you can just use a spoon to get the filling into the eggs. 
10. Garnish with chives and serve.

Want more Easter recipes? Check these out!

• Easter Coconut Cups
• Easter Cookie Cake

• Easter cookie dough truffles

• Slow Cooker Easter Candy
• Bunny Cookies

Classic Easter Deviled Eggs

Yield: 12

Prep Time: 15 minutes

Total Time: 15 minutes

These Classic Easter Deviled Eggs are always a hit at the holiday.  These have a perfect classic filling that everyone loves.  The eggs are dyed pretty pastel colors perfect for Easter.  Everyone loves deviled eggs and these are always a crowd pleaser.  Mayo, mustard, a few spices, a little relish and a bit of bacon make these eggs delicious! 

Print

Ingredients

• 6 hardboiled eggs
• 1 ½ tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 2 teaspoons sweet relish
• Few drops of hot sauce
• ⅛ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon sugar
• 1 tablespoon bacon bits
• Pastel food coloring
• Chives for garnish

Instructions

1. Slice your hardboiled eggs in half and scoop the yolks into a bowl.

1. To 4 bowls add one color of food coloring to each bowl and water.
2. Add 3 egg whites to each different color bowl and set aside. The longer you leave them the darker the color will be.  I usually shoot for at least 10 minutes.
3. To the egg yolks add the mayonnaise, mustard, relish, hot sauce, salt, pepper, and sugar. 
4. Mix everything together using a fork until smooth. 
5. Stir in the bacon bits. 
6. Remove the egg whites from the colored water and place upside down on a paper towel to dry a bit.
7. Transfer the filling to a ziploc bag if you like or you can just use a spoon to get the filling into the eggs. 
8. Garnish with chives and serve.

Notes

• Store in the refrigerator until ready to eat.
• Store leftovers in the fridge for up to 3 days. 
• You can smash the leftovers to make egg salad. 
• If you don’t like relish you can just use the liquid from the relish. 
• If you like a thicker filling add an extra egg yolk to the filling. 
• I like to use the shelf stable bacon bits in this recipe but you can use any kind of bacon bits you like.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 78Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 96mgSodium: 114mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 4g