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Not So "Devilish" Deviled Eggs

Easter eggs & deviled Eggs, 50, fabulous and finally free

Never know what to do with all of those colored Easter eggs? My favorite thing is to make deviled eggs... these are so easy and quick, you can wait until the last minute to make and serve these at your Easter gathering!

Easy Deviled Eggs


  • One dozen hard-boiled eggs

  • 1/2-cup mayonnaise

  • 1/4-cup mustard

  • 1 tsp. garlic powder

  • 2 TBSP finely chopped chives

  • 1 tsp. paprika

  • Salt & Pepper to taste


  • Using a sharp knife, half eggs.

  • Gently scoop yolks into a bowl.

  • Mash yolks with a potato masher or fork, until crumbly.

  • Add garlic powder and chives, use salt and pepper to taste.

  • Stir yolks and dry ingredients until well mixed, gently fold in mayonnaise and mustard. Stir until smooth.

  • Chill for 15-30 minutes.

  • Using a melon baller or small scoop, place one scoop in each egg white half.

  • For a fancier look, use a decorating bag with a tip to pipe the yolk mixture into each egg-half. (Careful, if chives are not super-fine, they will clog the tip)

  • When finished, sprinkle with lightly with paprika for decoration.

  • Serve immediately or refrigerate until serving.

* If eggs are small, decrease the mayonnaise and mustard slightly.

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