It’s just not Easter without eggs! Deviled eggs are not only a crowd-pleaser this time of year, they also make an eggs-cellent appetizer that’s easy to whip up. Foodies everyone are amping up egg-filling flavors with unique ingredients such as barbecue sauce, spinach, and even beans. Our favorite staff pick is bacon and paprika add-ins — trust us when we say it’s devilishly delicious! We’ve listed the recipe below for you and your family to enjoy this Easter Sunday.
- Place eggs in a pot filled with water (about 3 inches). Have eggs boil for 15 minutes.
- Drain immediately and fill the saucepan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.
- Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Add relish, mustard, salt, and pepper; stir well. Spoon yolk mixture into egg whites. Garnish, if desired.
Let us know your secret ingredient in the comments.