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
Print recipe
| Serves | 4 |
| Prep time | 20 minutes |
Deviled eggs with fresh parsley. What to do with left over boiled eggs?
Ingredients
- 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)
Note
You could also add in some miced onion or horseradish for a kick.
Directions
 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. | |
These look delicious! Thanks so much for sharing at Mix it up Monday 🙂
I love deviled eggs! When I was a kid I called them angel eggs because they were too yummy to be “deviled.” 🙂 Adding horseradish is a great idea!
Horseradish sounds like a great idea. Thanks!
These look wonderful. So great to have you be a part of Seasonal Sundays. Hope you’ll join me this week too.
– The Tablescaper
This looks so wonderful, thanks for sharing! Yummy.