Easter Essential: Heavenly Deviled Eggs

It’s just not Easter without eggs! Did you know that delicious deviled eggs, sometimes called stuffed eggs, dressed eggs, salad eggs, mimosa eggs, or Russian Eggs, actually originated in Italy? Europeans love this dish as much as we do, and in Sweden a favorite way to prepare these wonderful appetizers includes adding caviar to the mix! Deviled eggs are so popular in America that special trays are sold specifically for serving them. These popular little taste bud pleasers are served at Christmas parties as well as at Easter time, and are likely to show up at any number of seasonal celebrations such as Memorial Day picnics, Fourth of July events, Labor Day back yard barbeques, and Thanksgiving.

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 everywhere 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 they are heavenly! We’ve listed the recipe below for you and your family to enjoy this Easter Sunday.  Don’t forget, Current can help you dress up your kitchen with unique Easter Kitchen decor and towels, hot pads and more!  If you are having guests for an Easter dinner, Current has a full line of Easter decor to make your house fun and and festive.

Heavenly Deviled Eggs


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.

Do you have a favorite version of this classic hors d’oeuvre you’d like to share with us? Let us know your secret ingredient in the comments.