Happy Tuesday friends! It most definitely is a Tuesday that feels like a Monday, but I've got the easiest make to take Easter dish for you today... Deviled eggs! Not only are deviled eggs super easy to make, but they are just as easy to put in the car and take to an Easter dinner.
You know those foods that you can't like anyone else's because of how much you like the way that your mom or grandma makes it? That is what deviled eggs are to me! My grandma's deviled eggs have been a staple at every family dinner for as long as I can remember. Even before I knew what they were, I remember thinking - "I want another one of those yellow things with red sprinkles." Red sprinkles = paprika! Even at the best of restaurants, I have never found another deviled egg that compared to my grandmas!
When I decided to make deviled eggs for the blog, I called her and asked her for her exact recipe. She laughed and told me it was just a "glob" of this and a "glob" of that; then I laughed because the woman never measures anything! I was shocked that the filling was only three ingredients. But not too shocked, because the more that I cook, the more I learn that simple is usually better!
To put a fresh spin on a classic, I also whipped up some avocado eggs! These turned out SO good that I had to share. Think guacamole filled deviled eggs! What's not to love, right?!
Story time: A few Easters back, Grandma had, of course, made deviled eggs for lunch. Only this time she accidentally sprinkled them with cinnamon instead of paprika! We all died laughing at the mix up, making it one of those family stories that we will tell forevermore!
Grandma's Classic Deviled Eggs:
6 hard boiled eggs
3 teaspoons mayonnaise
1 ½ teaspoons yellow mustard
Salt & Pepper, to taste
Paprika, for garnish
Green onion, for garnish
6 hardboiled eggs
1 teaspoon lime juice
Sea salt & pepper, to taste
Red pepper flakes, for garnish
Fresh cilantro, for garnish
Boil eggs just as instructions in the classic deviled egg above except we do not use the egg yolk for this recipe. In a small bowl, mash avocado with fork. Add lime juice, sea salt, and pepper mixing with the avocado until smooth. Spoon about ½ tablespoon into the hollow area of the egg where the yolk was. Top with red pepper flakes and fresh cilantro.
- 6 Eggs hard boiled
- 3 teaspoons mayonnaise
- 1 ½ teaspoons yellow mustard
- salt & pepper to taste
- paprika for garnish
- green onion for garnish
- 6 Eggs hard boiled
- 1 avocado
- 1 teaspoon lime juice
- sea salt & pepper to taste
- red pepper flakes to garnish
- fresh cilantro to garnish
Grandma's Classic Deviled Egg
- Fill a medium pot ⅔ full of water with 1 teaspoon baking soda. Gently lower eggs into water, one at a time.
- Once all the eggs are in the water, boil for 15 minutes. After 15 minutes, place the pan in the sink and run cold water on them for 1 minute or until the water in the pot feels cool. Let eggs rest for 2-3 minutes.
- Begin peeling eggs by gently smashing one side of the egg and rolling it until you have cracked around the entire center of the egg. Peel and then rinse eggs.
- When ready to make deviled eggs, slice eggs in half long ways. Remove the yellow yold and place into electric mixer with paddle attachment (or large bowl with hand mixer).
- Add mayonnaise and mustard in with the egg yolks and mix until smooth.
- Spoon about ½ tablespoon into the hollow area of the egg where the yolk was. Top with paprika and thinly sliced green onion.
- Boil eggs just as instructions in the classic deviled egg above except we do not use the egg yolk for this recipe.
- In a small bowl, mash avocado with fork. Add lime juice, sea salt, and pepper mixing with the avocado until smooth.
- Spoon about ½ tablespoon into the hollow area of the egg where the yolk was. Top with red pepper flakes and fresh cilantro.