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Lindsay
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Deviled eggs are one of my favorite things about Easter. I make them for other holidays as well, but Easter is the main one given all the eggs. So today I’m sharing my super simple traditional recipe with only 3 ingredients, as well as a dressed up version with bacon, jalapenos and cilantro.
Traditional Deviled Eggs (left) and Bacon, Jalapeno and Cilantro Deviled Eggs (right)
I have been making my traditional deviled eggs every year since I can remember. As kids, my younger brother and I would hunt for eggs in the morning and then my mom would make brunch. Or dinner depending on how late it got – she’s never been one to be on time (love you mom 🙂 ). I always helped her in the kitchen (not just for Easter) and I always made the deviled eggs. Always.
Even after all these years, I still LOVE deviled eggs. Normally it seems like things taste better when someone else makes them but in this case I never got tired of them. I eat them until I’m going to burst.
My traditional recipe needs only eggs, mayo and mustard. It seems most recipes use dry mustard, but I have never even tried that. Like I said, I grew up doing them this way. I love them and people I make them for love them, so I see no reason to change that now. 🙂 Since I haven’t tried them with dry mustard, I can’t say if it makes a difference, but I have always loved the kick that the real yellow mustard gives these. And I always have mustard on hand, but not always dry mustard.
The bacon, jalapeno and cilantro deviled eggs are a new thing for me, but they are SO full of flavor. The hubs is a huge fan, as am I. They have a great kick of extra flavor. I am such a cilantro kid too, so I get all happy inside when I taste it in my egg. Both recipes start with the same basic ingredients I mentioned above, you just add some bacon, jalapeno and cilantro for these. So easy, even your kids could do it. 😉
Recipe
Deviled Eggs
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- Author: Lindsay Conchar
- Prep Time: 20 mins
- Total Time: 20 minutes
- Yield: 12 Deviled Eggs
- Category: Appetizer
- Method: No Bake
- Cuisine: American
Description
This recipe makes deviled eggs so easy. Rich egg yolks are mixed with mayo, mustard, salt, and pepper and piped back into their whites for the perfect appetizer bite. They are great for Easter!
Ingredients
- 6 large hard-boiled eggs
- 6 tbsp (90g) mayonnaise
- 2 tsp (10g) yellow mustard
- Salt and pepper, to taste
- Smoked paprika or seasoning salt, for garnish
Instructions
- Peel the hard-boiled eggs under running cool water.
- Cut the eggs in half lengthwise. Remove the yolks from the center of the eggs and put them in a medium bowl. Put the whites on a serving platter.
- Mash the yolks into a fine crumb using a fork, or something similar.
- Add the mayonnaise, mustard, salt and pepper, and stir until well combined and mostly smooth.
- Fill each egg white with an even amount of the egg yolk mixture. You could use a spoon, a piping bag or a Ziploc bag.
- Garnish with a sprinkle of paprika or seasoning salt, then serve. Leftovers can be stored covered in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 Egg
- Calories: 94
- Sugar: 0.3 g
- Sodium: 91.3 mg
- Fat: 8.7 g
- Carbohydrates: 0.4 g
- Protein: 3.3 g
- Cholesterol: 96.6 mg
Filed Under:
- Appetizers
- Dinner
- Easter
- Holidays
- Recipes
- Side Dishes
Recipe
Bacon, Jalapeno and Cilantro Deviled Eggs
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
- Yield: 12 Deviled Eggs
- Category: Side
- Method: No Bake
- Cuisine: American
Ingredients
- 6 hard boiled eggs
- 6–7 tbsp mayonnaise
- 1.5–2 tsp yellow mustard
- about 4 tsp bacon bits
- about 4 tsp jalapenos
- 8–10 leaves of cilantro, chopped
Instructions
1. Cut hard boiled eggs in half. Remove yolks and add to a bowl.
2. Using a fork, mash egg yolks.
3. Add mayonnaise and mustard and combine.
4. Add bacon bits, jalapenos and desired about of cilantro.
5. Scoop egg yolk mixture evenly into the 12 egg halves.
Notes
If you don’t want to buy a whole pack of cilantro for just a few leaves, you can usually finda tube of itin the refrigerated part of the produce section of the grocery store. You could use 1-2 tsp of that instead.
Filed Under:
- Appetizers
- Dinner
- Easter
- Holidays
- Recipes
- Side Dishes
Enjoy!
