Deviled eggs are one of the most popular appetizers to serve before Easter dinner. Whether you choose to make classic deviled eggs with just a few ingredients or spice things up to give this easy-to-make appetizer a little kick, there’s a good chance there won’t be any leftovers.
Find five great recipes below for classic, bacon, barbecued, spicy Southwestern, and guacamole deviled eggs that are a must-have on Easter or any time you want to make a quick and easy appetizer.
Before we get to the recipes, here are a few tips on boiling eggs so they are easy to peel and ready to use in your favorite recipe.
- Put eggs in a deep pot and add cold water. Make sure the water is about an inch higher than the eggs. Add a pinch of salt to the water to make peeling easy.
- Bring the water to a boil, cover the pot and boil for about 12 minutes on medium heat. Remove the eggs from the pot and transfer to a bowl full of ice cold water. Cool in the refrigerator for about 20 minutes or until you are ready to use.
- Peel the eggs under cold water to make the shells come off easier. Cut each egg in half and scoop the yolks into a large mixing bowl.
Once you have the yolks in the bowl, pick from one of the recipes below and your deviled eggs will be ready in no time!
Classic Deviled Eggs: Hard boiled eggs, mayonnaise, dijon mustard, white vinegar and a pinch of salt make a simple yet delicious appetizer.
Bacon Deviled Eggs: Bacon and anything is always a hit — this is a must-try recipe!
Barbecued Deviled Eggs: Who knew that a bit of chopped pork would add so much flavor to deviled eggs?
Guacamole Deviled Eggs: Avocados are healthy and delicious — why not try them in this egg recipe?
Spicy Southwestern Deviled Eggs: Kick things up a notch on Easter! This recipe uses jalapeños to add a little kick to your eggs.