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Deviled Eggs

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Easter is just around the corner so I am starting to plan my dinner. I like to have a buffet-style dinner. That gives me more time to be with my family. I try to pick things that I can prepare ahead. I am sharing my simple recipe for deviled eggs. The chopped parsley on top gives it a nice Easter look.

Deviled Eggs

Serves 4
Prep time 20 minutes
Deviled eggs with fresh parsley. What to do with left over boiled eggs?


  • 4 hard boiled eggs
  • 2 tablespoons mayonaise
  • 1 tablespoon vinegar
  • 1 teaspoon mustard
  • 1/4 teaspoon sea salt
  • fresh pepper
  • 2 tablespoons fresh parsley (snipped or chopped)


You could also add in some miced onion or horseradish for a kick.


Start with whole peeled hard boiled eggs.
Cut eggs in half lengthwise. Scoop out yoke into small bowl.
Lay egg halves onto a plate.
Add mayonaise, vinegar, mustard, salt and pepper to egg yokes.
Use a fork to mix and mash the ingredients together.
Using a spoon, fill egg halves with the yoke mixture.
Snip or chop fresh parsley.
Sprinkle on top of eggs.

5 thoughts on “Deviled Eggs”

  1. Lisa says:

    These look delicious! Thanks so much for sharing at Mix it up Monday ๐Ÿ™‚

  2. Michelle says:

    I love deviled eggs! When I was a kid I called them angel eggs because they were too yummy to be “deviled.” ๐Ÿ™‚ Adding horseradish is a great idea!

    1. Diane says:

      Horseradish sounds like a great idea. Thanks!

  3. The Tablescaper says:

    These look wonderful. So great to have you be a part of Seasonal Sundays. Hope you’ll join me this week too.

    – The Tablescaper

  4. Kathy says:

    This looks so wonderful, thanks for sharing! Yummy.

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