Eggs-Cellent Recipe | Deviled Eggs

Eggs-Cellent Recipe | Deviled Eggs
Easter is tomorrow and I have an eggs-cellent recipe for you!
After you have spent time decorating Easter eggs with your grandchildren, you can simply turn those colorful eggs (or just make some from scratch) into delicious treats - how neat is that? Make this a family eggs-perience! Make sure to wait a couple days, so you can enjoy looking at the precious decorated eggs your grandkids made.

Deviled Eggs Recipe: Makes 24


  • 1 dozen eggs
  • 2 teaspoons dill mustard
  • 1/3 cup mayonnaise
  • 1/4 teaspoon tabasco
  • Salt and pepper
  • Paprika


1 First hard boil the eggs. Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Bring the water to a boil. Cover and remove from heat. Let sit covered for 12-15 minutes. Drain hot water from pan and run cold water over the eggs. Put eggs in a bowl with cold water.

2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Tip: If you like your eggs full, put in one or two white halves.

3 Using a fork, mash up the yolks and add mustard, mayonnaise,  tabasco, and a sprinkling of salt and pepper. Spoon egg yolk mixture into the egg white halves.  Sprinkle with paprika for decoration.

4. Refrigerate and then enjoy your deviled eggs.

Do Something GOOD Today: Spend time with your family and make memories with an eggs-perience!

Filed under: Gramma Good

Tags: easter, recipe


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