Easter Recipe

These deviled eggs have a particular magic to them. When a plate is presented to my family,

it disappears!

While they are certainly a good treat all year, they hold a special place in my heart at Easter. Let’s talk about our main ingredient. Did you know 1 egg has 70 calories? These calories are distributed the yolk has about 54 calories and the whites have 16. I always use both parts because most of the 13 essential vitamins and minerals in an egg are found in the yolk. Excluding the yolk means excluding all the great nutrients such as vitamin D!


Here are a few things that you should know before boiling eggs.

  1. Eggs are best to boil when they are a few days old.(Approx. 3-5 days) Why? Because the aged membrane makes it easier to peel the egg once boiled.

  2. The water test: Drop an egg into water. If it sinks, it’s fresh! If it stays submerged with its wide end up, it’s older but still good to eat. If it floats, Toss it!

  3. An egg will age the equivalent of 1 week in the refrigerator if left out at room temperature for a day. Don’t forget to refrigerate!

  4. Do not add salt to the water when boiling. Adding salt will raise the boiling point and make the egg whites rubbery.

  5. To determine whether an egg is raw or boiled, spin it! If the egg wobbles, it is raw. If it spins easily, it is hard-boiled!


Spicy Deviled Eggs Recipe:

6 Hard- cooked Eggs, peeled and cut lengthwise

1/4 cup Mayonnaise or Light mayonnaise or Spicy salad dressing

1 tsp Dijon or hot mustard

1 tsp. Chives, chopped very fine for filling

1tsp. Chives, chopped fine for garnish

3 dashes of Hot Sauce, your choice

1/8 tsp Salt

1/4 tsp Ground Black Pepper

Paprika for garnish, or for an extra kick, use a light sprinkle of chili powder or hot sauce on top.

Traditional Deviled Eggs Recipe:

6 Hard- cooked Eggs, peeled and cut lengthwise

1/4 cup Mayonnaise (Substitution - Salad Dressing)

1/2 tsp heaping Dijon mustard

1/2 tsp White Vinegar (Substitution - Lemon Juice)

1/8 tsp Salt

1/4 tsp Ground Black Pepper

Paprika for garnish


  1. Separate the yolk from the egg and reserve egg to be filled-break up yolk with fork or for fluffier consistency push through a medium mesh strainer.

  2. In a separate bowl, mix all remaining ingredients.

  3. Combine ingredients and continue to stir together until blended completely.

  4. Fill the hallow egg whites with the yolk mixture by spooning them in or pipe through a bag.

  5. Dust with Paprika


Boiling the eggs:

There is a wide range of methods to boil eggs. My best success has been using this method:

  1. Fill the pot to allow for 1 inch of water above your eggs, but DO NOT place the eggs in the water.

  2. Next, bring the water to a boil and carefully add the eggs.

  3. When the water is back to a boil, turn off the heat, cover the pan and let stand for 10 minutes.

  4. Cool eggs in an ice bath or by running cold water over the eggs.


Here’s one of our favorite Deviled Eggs Recipes by Foodness Gracious


The Bringing It Home team wishes you and your family a very happy Easter!

Laura McIntosh