As a kid, one of my favorite things about Easter wasn’t the candy and food (although honestly, those are always a bonus), but the egg decorating.
I used to love decorating eggs around the kitchen table with my dad and sister while my mom watched from a safe enough distance to not get as messy as we made the dining room table and our hands. After what felt like hours working on our Easter masterpieces, my sister and I would be disappointed that we ran out of eggs and the fun had to stop. Every year I would ask to boil more and more eggs… we would dye almost 2 dozen eggs some years, which I realize now is a bit excessive for a family of four.
It’s many years later and a few days after our most recent Easter and, if you have a kid similar to the child I was come Easter, you might find yourself up to your ears in boiled eggs. There are so many salted and peppered boiled eggs one can stand, so here are two alternatives for you.
The first recipe is for the Classic Deviled Egg that I grew up with. The older I’ve gotten, the more deviled eggs I’ve eaten, and I have to say that this classic is the classic for me. There’s nothing too special or fancy about it, but the use of dry mustard instead of prepared is what makes this egg my favorite little devil.
The second recipe is a little more flavorful and has more texture appeal. This recipe is for those who don’t like mayo (inspired by my boyfriend and sister because of their absolute distaste for the stuff). I use a garlic aioli and pickle relish in this egg, and the non-mayo-eaters and mayo-eaters alike really loved them. When I recently made deviled eggs for a Game of Thrones party (I made Deviled Dragon Eggs), the Garlic Aioli Deviled Eggs were the first to go!
I recommend using Trader Joe’s Aioli Garlic Mustard Sauce. No, sadly I am not sponsored by Trader Joe’s, but this sauce is delicious on everything, not in deviled eggs. This sauce gives the eggs a garlicky taste without being too overpowering, and a nice bit of acidity from the mustard.
A few tips for before you begin:
- Use the smallest pot you can so that the eggs fit snuggly together. The more nestled they are, the less space they have to dance around and crack from bumping into each other when they boil.
- Salt the water in order to help prevent boil over spillage. This also helps create a little barrier between the eggs so they won’t break as easily.
- The recipes I give will yield 12 deviled eggs. It never hurts to throw an extra egg or two into the pot if you have the space so that if some eggs crack and don’t seem usable, you have a backup or two.
- Let your eggs cool completely before peeling. If you don’t, you risk tearing some of the white off with the shell. I usually dump out the hot water and fill the pot with cold water. I change the water out every ten minutes or so in order to keep pulling the heat off the eggs. You can also just cook the eggs hours before you plan to prepare them and stick them in the refrigerator.
- Fill your egg whites by whatever means work for you. Sometimes I’ll just spoon the filling in, and sometimes I’ll fill a plastic bag and snip the end off to pipe the white whites with filling. It really just depends on how pretty I want them to look. Piping might seem more tedious at first, but you handle the egg white less this way, which reduces the chances of it tearing.
- Lay a paper towel or two down on the cutting board as you slice and fill. This will absorb the excess water from the eggs being rinsed and will keep them from sliding around as you will them. It also makes them easier (and more appetizing!) to store and travel with because they won’t be wet and sliding around the serving dish or container they’re being kept in.
Your eggs can be stored in the fridge for up to 5 days, as long as they are covered in an air-tight container. They are a super easy make-ahead crowd-pleaser for any get together, and a great midday or after school snack. Let me know which you’d like to try or, if you make either, make sure to tag me on Instagram and let me know how they turned out!