It’s too bad that, as an adult, Easter doesn’t hold the same wonder as it did when I was a kid. Christmas is different. Even grown ups can enjoy demolishing piles of presents right along with the little ones. But for Easter, there’s not usually an egg hunt, not always an Easter basket– it’s just not the same.
This feeling, however, doesn’t change my love for Easter in the least. Especially because I have the good fortune of having young kids in my life. Making a basket and dying eggs are an event I get to savor by watching their joy unfold. And family gatherings are the best. Taking part in an the iconic ‘Easter dinner’ has always been something to look forward to. It’s definitely one of my favorite holidays.
It’s awesome that as I’m writing this post, I just came to the revelation that I usually make the cutest food during the holidays because it’s a dose of childhood splendor delivered straight to my brain. Gotta love that! And that’s where these deviled eggs come in.
If you closed your eyes and sunk your teeth into one of these little babies, it would taste like a super delicious deviled egg. You’d get a bit of spice from the hot sauce, crunch of celery, creamy mayo, and a smoky kick from the paprika. There are tons upon tons of deviled egg recipes out there and this one hits all the sweet spots– spicy, a little tangy, creamy, paprika, bit of texture, right on the money.
Open your eyes and these eggs get even better. Just look at them. Awww! I couldn’t possibly eat them, they’re just too cute. Nom nom nom, nevermind. Just like a chocolate bunny, the cuteness will never fully outweigh the irresistible flavor.
Too little time? Try this hack. Here’s a quick and easy way to get a leg up on preparing these deviled eggs. Just make your boiled eggs the day before. This tip is a reality for me this morning as my son asks for more ‘pink eggs’ for breakfast. Luckily I have a few boiled eggs lying around.
You could even take it one step further by peeling the eggs, taking out the yolks and coloring the whites the day before. The filling could be made in advance, too. Then all you have to do is fill and adorn each egg with their little paprika heart. Done and done.
How do you celebrate Easter? What kind of childhood holiday memories do you have? Fill us in, we can’t wait to hear about it! See you soon.
- 6 large eggs
- red, blue, and yellow food coloring
- 1 tablespoon vinegar
- 3 cups water
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- 1 teaspoon hot sauce (I like Louisiana style)
- ½ tablespoon smoked or traditional paprika
- 1 small rib of celery, minced
- salt and pepper to taste
- Place the eggs in a large saucepan and cover with cold water. Over a high heat, bring to a rolling boil. After the water comes to a full boil, immediately turn off the heat and cover. Wait 9 minutes, then pour off the hot water and run cold water over the eggs until they are fully cooled.
- Peel the eggs, then cut some in half along the equator and some from pole to pole (the way you would cut a traditional deviled egg). To help the eggs that are cut along the equator to stand up, cut a small sliver of the egg white off the end to create a flat surface to stand on.
- In a medium bowl, add 5 drops of red food coloring followed by 1 tablespoon of vinegar, and 1 cup of water. Stir to combine, then repeat the process with the blue and yellow food coloring.
- Remove the egg yolks from the cut boiled eggs and place the yolks in a medium bowl. Set aside. Run the egg whites under cold water and rub to remove any excess egg shell, yolk, or membranes. (I know, ewww.) Distribute the egg whites among the bowls of coloring, making sure they are fully submerged.
- Allow the whites to sit until you achieve your desired colors. To make colors like orange and green, simply dip in one primary color followed by the other. I have not had any success with purple, however. They end up looking grey to me, so I would steer clear of that combination. 🙂 But if you have a purple that comes already mixed, go for it!
- Transfer the colored whites to a paper towel-lined plate, cut side down, and allow to drain while you mix the filling for the deviled eggs. To make the filling, mash the egg yolks with a fork, until they are in tiny pieces. Add the mayo, hot sauce, and mustard, salt, and pepper. Mix, once more, until smooth. Add the celery and mix until combined.
- Transfer the filling into a piping bag with a medium round tip or a resealable plastic bag with one of the corners cut off. Pipe the filling into the drained colored eggs just until they are filled. It’s best if the top is as flat as possible.
- To make the hearts for the deviled eggs, cut a piece of parchment or wax paper big enough to fully cover your largest egg. Fold the parchment or wax paper in half, lengthwise, then cut a half heart almost in the middle of the paper. Open the small piece of paper and coat one side with vegetable oil.
- Place the paper, oiled side down, on the deviled egg filling in the desired position. Gently pat on with your finger to adhere, then sprinkle on the paprika. Gently pat the paprika to distribute it and press it into the egg filling, then blow off the excess Gently pull off the parchment to reveal the heart. Repeat the process with some or all of your deviled eggs. Chill or serve right away!