My dad’s family doesn’t have a lot of traditions but they are pretty opinionated when it comes to what should and should not be served for Easter supper. Devilled eggs, sausage rolls, plenty of salads, ham, lasagna, potatoes, homemade rolls, and veggies smothered with butter. Standard Irish-Italian mash-up, right?
My family is pretty forgiving with dessert, so as long as I nail all of the other aspects of the meal to their exact specifications – I’m free to experiment and express some culinary creativity in that area.
Luckily, most of my family’s Easter favourites are super-easy recipes that take little effort and time but still turn out delicious. (Be sure to check out the bottom of this post for links to our other Easter recipes.)
This easy devilled eggs recipe is as simple as boiling some water, slicing an egg, and mashing ingredients together. The most “technical” part is piping the yolks back into the whites, but with the help of a piping bag you’ll be shocked at how easy that is! Just make sure to roll down the edges of the piping bag before you fill it (like you are cuffing a sleeve) and then twist it tight – securing with a chip clip if needed. (If you really need to use a Ziplock bag, go with a strong freezer bag but personally, I never have luck using Ziplock bags for piping – the seams always burst!)
How to Make Devilled Eggs
First, gather your ingredients:
- Dozen eggs
- 1/2 cup mayonnaise or olive oil
- 2 teaspoons paprika (sweet, preferably)
- 2 teaspoons mustard powder
- Generous pinch of good-quality sea salt
- Pepper, to taste
Start off by hard-boiling your eggs. (Place all of your eggs in cold water – covering them by about an inch. Bring to a boil over medium-high heat and then remove the pot from the burner. Let the eggs sit in the hot water for about 10 minutes before draining.)
Gently tap each of the eggs with a knife to break the shells and then peel off. I usually have the best results when I peel the eggs under water – filling a medium-sized bowl with warm water and immersing the egg and my hands in it.
Once you have removed all of the shells from the eggs, slice the eggs in half and scoop the yolks out from the whites – they should remove very easy. Lay the egg whites with the cut side up on the serving platter, and set aside.
In a small bowl, mash the yolks with the mayonnaise or oil and seasonings. Taste and adjust the seasonings to your preference. Scoop the mixture into a piping bag. I fit mine with a 2D Wilton tip for the fancy spiral effect.
Snip off the corner of the piping bag, and add dollops of the yolk mixture back into each of the eggs. As an extra garnish, you may want to sprinkle with a bit of extra paprika or sea salt.
Here’s your free printable recipe for this Easy Devilled Eggs Recipe:
What are your family’s favourite holiday appetizers?
Check out our full collection of Easter spread recipes, including:
- Mayo-free Caesar Salad (with homemade croutons!)
- Honey-Caramel Ham
- Carrot Cake with Cream Cheese Frosting & Caramel Drizzle
- Cream Egg Cake