Easter Essential: Deviled Eggs

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.


serves 6

6 large eggs
2 tablespoons mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/8 teaspoon salt
Dash of pepper
Garnish: paprika, bacon (optional)


  1. Place eggs in a pot filled with water (about 3 inches). Have eggs boil for 15 minutes.
  2. 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.
  3. 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.