After Easter we got lots of hard boiled eggs. If you are tired to eat them like that you can try to make egg salad or deviled eggs. This year we made deviled eggs.
Deviled are beautiful and elegant appetizers. They also are very easy to make and you don’t need too many ingredients.
So take your Easter eggs and peel them. The tricky part is when you fill the eggs, so be very carefully. You can use a spoon or a bag to pipe the filling.
– 6 large eggs peeled
– 2 to 2 1/2 tablespoons mayonnaise
– Salt and pepper
– Minced dill
– Mayonnaise for garnish
– Red pepper for garnish
Slice the eggs down their length, from top to bottom. Use your fingers or a spoon to remove the yolks from the whites. Transfer all the yolks to a mixing bowl. Arrange the empty whites on a platter, cut-side up.
Mash the yolks with a fork until they are completely crumbled. Add 2 tablespoons of mayonnaise and mix it. If the filling feels too stiff, add more mayonnaise a small spoonful at a time. Add the dill.
Season to taste with paprika, salt and plenty of pepper.
Use a spatula to scoop all the filling into a plastic bag or piping bag. Press the bag with your hands to push all the filling to one corner and press any air out of the top. If using a plastic bag, snip one corner off with a pair of scissors. Pipe the filling into the cup of each egg white, filling the cups so that the filling mounds a little over the top. Squeeze the bag from the top to force the filling downward. If you don’t have a bag use a teaspoon. It’s easy to control the quantity.
Now you can start decorating the eggs. Put a slice of the red pepper, a tea spoon of mayonnaise and some dill.
You can make any filling you like and garnish any way you like it. Enjoy!
Deviled eggs are best eaten within 24 hours. Leftover deviled eggs can be kept refrigerated for several days, but may not look as pretty.
53 thoughts on “Deviled eggs with leftover Easter eggs”
Beautiful post! Your photography is stunning.
I really like the idea of adding a red pepper and a dab of mayo on top for garnish – great way to make it a pit richer and more colorful. Alas, we ate all of ours on Sunday!
What a beautiful picture!! I can stare for hours..
Deviled eggs are one of my favorites! Yours look too pretty to eat!
Love deviled eggs! They rarely last even a day in my house!
And once again I bow to your food photography skills.
They look gorgeous!
Wow! I love that plate (both the plate itself and what’s on it)! Looks delightful.
The best part of hard-boiled eggs is creating deviled egg variations, in my opinion. Yum! 🍓
They’re really nice with a little smoked salmon mixed in and a bit of salmon roe on top. Love the photo.
A piece of art! Beautiful and I am sure, delicious!
try tem with wasabi mixed in, or lardons, traditional yellow mustard, mustard seeds.. the really fun thing about deviled eggs is that there are no limits.
True. No limits. Wasabi mix sounds great!
I love Deviled eggs, mine never look this pretty though.
they look lovely!
Beautiful photography! I absolutely love the plate color as well 🙂
Have you ever tried adding Relish to your Deviled Eggs? It’s really good!
On my list. Thank you.
It makes a great Egg Salad for sandwiches, as well! 🙂
The contrast of colours in your photos are beautiful. And the eggs look delicious too!
Great idea! I made egg salad for our lunches for the week with our leftover Easter eggs 🙂
Looks yummy! 🙂
I have never added red pepper to my deviled eggs. What a great idea!
I love the red pepper on top. Beautiful shot
Great use of leftover eggs!
Those are so pretty. We like deviled eggs. I’m going to have to try dress them up! 🙂
The beauty in food ❤️
That’s an excellent use of leftover Easter eggs. I must try your deviled eggs recipe sometime. FYI: Take a look at the third word in the third to last paragraph in the post.
Amazing photos – as always!