Every Easter morning, as sunlight spills through pastel curtains and baskets brim with brightly dyed eggs, there is one dish you can always count on seeing at the brunch table — Classic Deviled Eggs for Easter Brunch. Their creamy, flavorful filling tucked neatly into tender whites feels like a whisper of springtime itself.
Growing up, Easter brunch was a lively affair at my grandmother’s house. The scent of fresh flowers mingled with the warmth of baked goods, and the table was always sprinkled with bright plates of these delightful little eggs. Making them was a family affair: peeling shells with laughter and mashing yolks with a bit of mischievous debate over how much mustard was too much. It was not just about food; it was about togetherness.
Deviled eggs are one of those timeless dishes that have traveled through generations, originating from ancient Roman recipes and evolving into an Easter essential across American homes. Their simplicity, combined with a burst of flavor, makes them the perfect snack for a spring celebration.
Today, I am sharing our beloved recipe for Classic Deviled Eggs for Easter Brunch — easy to prepare, joyfully nostalgic, and irresistibly delicious.
Why You’ll Love This Recipe
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Perfect for festive gatherings
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Quick and easy to prepare ahead
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Creamy, savory, and packed with bright flavor
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A beautiful, classic presentation on any Easter table
INGREDIENTS YOU’LL NEED:
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6 large eggs
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3 tablespoons mayonnaise
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1 teaspoon yellow mustard
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1 teaspoon apple cider vinegar
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Salt and pepper, to taste
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Paprika, for garnish
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Chopped fresh chives or parsley, for garnish (optional)
HOW TO MAKE Classic Deviled Eggs for Easter Brunch
Step-by-Step Instructions
1. Boil the Eggs: Place your eggs gently in a pot and cover them with cold water. Bring to a gentle boil, then lower the heat and simmer for 9-10 minutes. Once cooked, transfer the eggs immediately to an ice water bath to cool. This not only stops the cooking process but also makes peeling so much easier.
2. Peel and Slice: Once cooled, peel each egg carefully to keep the whites smooth. Slice them in half lengthwise, admiring the golden yolks within.
3. Make the Filling: Pop out the yolks and place them in a small bowl. Mash them with a fork until they’re finely crumbled. Stir in the mayonnaise, mustard, and apple cider vinegar. Add salt and pepper to taste, adjusting the seasoning until it’s just right — tangy, creamy, and full of flavor.
4. Fill the Eggs: Spoon or pipe the filling back into the egg whites. Piping gives them a festive touch, but a small spoon works just as well if you’re feeling rustic.
5. Garnish: Dust a light sprinkle of paprika over the tops and add a few chopped chives or parsley for a fresh, colorful finish.
Whenever I make these, I always remember how my grandma used to let me garnish them. A little too much paprika? Perhaps. But it made the experience even sweeter.
Helpful Tips
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Use eggs that are a few days old for easier peeling.
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Chill the eggs completely before peeling to avoid tearing the whites.
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For a fun twist, add a dash of hot sauce or a bit of finely minced pickles to the yolk mixture.
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Double the recipe — they disappear quickly!
Details
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Prep Time: 15 minutes
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Cook Time: 10 minutes
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Total Time: 25 minutes
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Yield: 12 deviled eggs
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Category: Appetizer
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Method: Boiling
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Cuisine: American
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Diet: Gluten-Free, Vegetarian
Notes
You can prepare these deviled eggs the night before and store them covered in the fridge. Garnish right before serving to keep them fresh and vibrant.
Nutritional Information (per serving)
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Calories: 60
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Protein: 3g
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Fat: 5g
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Carbohydrates: 1g
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Fiber: 0g
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Sugar: 0g
Frequently Asked Questions
Can I make deviled eggs in advance?
Yes, you can prepare the filling and egg whites separately, then assemble them just before serving.
What’s the best way to peel hard-boiled eggs?
Use slightly older eggs, cool them completely in an ice bath, and peel under running water.
Can I add other flavors to the filling?
Absolutely! Try adding a little bit of finely diced pickles, a dash of hot sauce, or even avocado for a twist.
Storage Instructions
Store deviled eggs in an airtight container in the refrigerator. They are best eaten within 1-2 days for peak freshness.
Related Recipes
If you liked these deviled eggs, you’ll definitely enjoy these other cheesy delights:
Conclusion
Classic Deviled Eggs for Easter Brunch are more than just a snack — they’re a tradition, a memory, and a symbol of the simple joys that come with gathering loved ones around a table. Whether you’re hosting a big brunch or enjoying a quiet meal at home, these creamy, tangy bites will bring a bright, happy touch to your celebration. I hope they become part of your Easter memories too!
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Classic Deviled Eggs for Easter Brunch
Description
Every Easter morning, as sunlight spills through pastel curtains and baskets brim with brightly dyed eggs, there is one dish you can always count on seeing at the brunch table — Classic Deviled Eggs for Easter Brunch. Their creamy, flavorful filling tucked neatly into tender whites feels like a whisper of springtime itself.
Growing up, Easter brunch was a lively affair at my grandmother’s house. The scent of fresh flowers mingled with the warmth of baked goods, and the table was always sprinkled with bright plates of these delightful little eggs. Making them was a family affair: peeling shells with laughter and mashing yolks with a bit of mischievous debate over how much mustard was too much. It was not just about food; it was about togetherness.
Deviled eggs are one of those timeless dishes that have traveled through generations, originating from ancient Roman recipes and evolving into an Easter essential across American homes. Their simplicity, combined with a burst of flavor, makes them the perfect snack for a spring celebration.
Today, I am sharing our beloved recipe for Classic Deviled Eggs for Easter Brunch — easy to prepare, joyfully nostalgic, and irresistibly delicious.
Ingredients
6 large eggs
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon apple cider vinegar
Salt and pepper, to taste
Paprika, for garnish
Chopped fresh chives or parsley, for garnish (optional)
Instructions
1. Boil the Eggs: Place your eggs gently in a pot and cover them with cold water. Bring to a gentle boil, then lower the heat and simmer for 9-10 minutes. Once cooked, transfer the eggs immediately to an ice water bath to cool. This not only stops the cooking process but also makes peeling so much easier.
2. Peel and Slice: Once cooled, peel each egg carefully to keep the whites smooth. Slice them in half lengthwise, admiring the golden yolks within.
3. Make the Filling: Pop out the yolks and place them in a small bowl. Mash them with a fork until they’re finely crumbled. Stir in the mayonnaise, mustard, and apple cider vinegar. Add salt and pepper to taste, adjusting the seasoning until it’s just right — tangy, creamy, and full of flavor.
4. Fill the Eggs: Spoon or pipe the filling back into the egg whites. Piping gives them a festive touch, but a small spoon works just as well if you’re feeling rustic.
5. Garnish: Dust a light sprinkle of paprika over the tops and add a few chopped chives or parsley for a fresh, colorful finish.
Whenever I make these, I always remember how my grandma used to let me garnish them. A little too much paprika? Perhaps. But it made the experience even sweeter.
Notes
You can prepare these deviled eggs the night before and store them covered in the fridge. Garnish right before serving to keep them fresh and vibrant.