Back when I was a kid, I loved Easter. The hunt for candies and prizes was exciting, plus the thought of a fluffy bunny leaving me presents made my entire day. Since I can remember at every Easter there was a plate of deviled eggs—my favorite, even to this day. My normal ritual after the hunt for goodies was to snack…I would stack the top of each of my fingers with an olive and grab a plate of deviled eggs and be on my way.
Since I have’t done much for Easter in a long time, I decided it was time to make my own deviled eggs. So if you’re jonsen for deviled eggs like I was, make these! Plus, Easter is this weekend and these hit the spot.
What you need:
1/4 cup mayonnaise (I used Vegenaise, it tastes much better in my opinion)
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish
After eggs are boiled and cooled crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks until smooth (remove all lumps) using a fork. Add mayonnaise (or Vegenaise), vinegar, mustard, salt, and pepper, and mix well.
I filled a disposable piping bag with the yolk mixture and cut the tip off. Then I stuffed the egg whites by squeezing the bag and filling in a circular motion starting at the center working my way out until almost full then going back to the center. Some turned out prettier than others. But don’t shoot for perfection, they taste so good you don’t need them to look flawless.
**Recipe adapted from Food Network**