Quick Deviled Eggs

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Whether you’re preparing for Easter brunch or just looking for a little make-ahead magic, these quick deviled eggs are sure to become a family favorite—just like they’ve been in ours.

If there’s one dish that’s a guaranteed hit at every family gathering, it’s deviled eggs. There’s something about their creamy, tangy filling paired with that soft egg white base that keeps people coming back for seconds (and thirds).

In our family, deviled eggs aren’t just for Easter and Mother’s Day brunch. They hold their weight on the holiday tables nestled between powerhouse dishes like spinach ricotta pie, Italian stromboli, classic stuffed mushrooms, and braided breads.

Whether you’re hosting a crowd or just planning a week’s worth of grab-and-go breakfasts, these quick deviled eggs are as convenient as they are delicious.

My take on deviled eggs has a little kick, a little crunch, and a lot of flavor. Stone-ground mustard gives an earthy tang, a bit of Tabasco adds subtle heat, and minced dried onion for big flavor that doesn’t overwhelm. Creamy mayonnaise ties it all together into a silky smooth filling that’s easy to pipe in for an attractive presentation.

Quick Deviled Eggs Recipe

Ingredients:

• 12 eggs
• 6 tablespoons mayonnaise
• 2 teaspoons stone ground mustard
• 1 teaspoon tabasco sauce
• 1 tablespoon dried minced onion
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• paprika, for garnish

Instructions

1. If starting with raw eggs, place eggs in a large pot so that they are arranged in a single layer.
2. Cover eggs with water and bring to a rapid boil. Place the lid on the pot and turn the burner off.
3. Leave the pot on the hot burner and set a timer for 10 minutes. In the meantime, prepare an ice bath in a large bowl.
4. When the 10 minutes are up, transfer the eggs to the ice bath and allow them to cool for 5 minutes.
5. Peel the eggs and slice lengthwise with a sharp knife.
6. Carefully remove the hardboiled egg yolks and set aside in medium bowl.
7. To the bowl with the egg yolks, add stone ground mustard, tabasco sauce, salt, pepper, mayonnaise, and dried minced onion.
8. Mash the yolks with a fork and mix filling ingredients together until well combined.
9. Arrange the egg white halves in a casserole dish and fill each yolk cavity with about a teaspoon of filling mixture. This can be done with a piping bag or simple teaspoon.
10. Garnish each deviled egg with a dash of paprika for color.
11. Store in an air-tight container or dish wrapped well with plastic wrap in the refrigerator for 5 days.

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