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With Easter rolling around, I’ve already got my pen and notepad out… I’ve got some brunch plans to make!
Easter is a big thing in my household. I remember my kids waking up bright and early on Easter Day. They were always ready and eager to hunt for eggs in the backyard.
Now that they’re older, our annual brunch is what they look forward to. In fact, it’s a tradition that has extended to other family members and close friends.
You know how it is: I can’t help but throw yet another get-together. Event planning is my weakness!
My take on Easter Brunch Deviled Eggs is super simple. I was always intimidated by the idea of deviled eggs until I went on to actually make them. Deviled eggs make a great appetizer for any occasion but I find it so fitting for our Easter celebrations.
What I love about this recipe is the cream cheese incorporated into the yolk mixture. It gives the dish a smooth consistency and adds a lot of flavor (with minimum ingredients). Bon appétit!
3 hard-boiled eggs
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons cream cheese, softened
Salt and pepper to taste
1 piping bag
Paprika for garnishing
Once your eggs are boiled, allow them to cool completely. This will make the peeling process much easier.
Know that there are lots of good quality boiled egg makers from Eggbath that can make your preparation easier. Once your eggs are boiled, allow them to cool completely. This will make the peeling process much easier.
Once you have peeled your eggs, slice them in half and scoop out the yolk. Place yolks in a bowl and mix thoroughly with your mayonnaise, mustard and cream cheese. Add salt and pepper until.
Place yolk mixture in a piping bag (or alternatively, a sandwich bag where a small slit has been cut out in one corner) and carefully pipe filling back into your egg halves. Garnish with paprika and enjoy!
Springtime Deviled Eggs
- 3 hard-boiled eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons cream cheese (softened)
- Salt and pepper to taste
- 1 piping bag
- Paprika for garnishing
- Once your eggs are boiled, allow them to cool completely. This will make the peeling process much easier.
- Once you have peeled your eggs, slice them in half and scoop out the yolk. Place yolks in a bowl and mix thoroughly with your mayonnaise, mustard and cream cheese. Add salt and pepper until.
- Place yolk mixture in a piping bag (or alternatively, a sandwich bag where a small slit has been cut out in one corner) and carefully pipe filling back into your egg halves. Garnish with paprika and enjoy!