I love Deviled Eggs…

Spring is in the air and Easter is around the corner! Deviled Eggs are a classic that I serve every Easter Sunday! Our Easter would not be the same without this tradition. If I didn’t make these tasty treats for the family I’d get my…you know what kicked! Deviled Eggs are a crowd-pleasing party snack and a perfect way to get the party started. I have noticed that my Deviled Eggs disappear more quickly than my “fancy” hors d’oeuvres. There are so many variations of Deviled Eggs, but I prefer the classic style. The choice of paprika will determine this starter’s depth of flavor; you can garnish it with any kind…Hungarian, hot, sweet, smoked or regular. Do yourself a favor and try your hand at this recipe for Easter or any occasion that everyone is sure to love…

It’s time to take a little time out for yourself…

Happy Easter,

Ali in the Valley

Deviled Eggs...

Prep Time25 mins

Cook Time25 mins

Total Time50 mins

Servings: 8

Author: Alison Ball


  1. 8 large eggs

  2. 1/3 cup light mayonnaise

  3. 1 tablespoon Dijon mustard

  4. 1 teaspoon white-wine vinegar

  5. 1 tablespoon minced shallot

  6. 1/4 teaspoon hot sauce such as Tabasco

  7. Coarse salt and ground pepper

  8. Paprika for garnish


Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce. Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth. Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.

#deviledeggs #Easter #Eggs #slide



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