‘Twas the day before Easter and all through the kingdom,

the children were snuggled to rest for a bit.

When all of a sudden, in the blink of an eye,

a light bulb went off and the Queen said, “Oh, My!”
In all of the prep and all of the clamor,

she forgot to make eggs for the prince and princess to color.

O.K. That doesn’t really rhyme, so I’ll stop now.

It was Saturday afternoon and we were about to leave for our church Easter egg hunt. I remembered that I forgot (I can do that you know!) to make eggs for the prince and princess to dye at home. I scrambled (get it?) to the kitchen to get the eggs boiled. Tidy Mom posted great directions on “boiling” eggs. So, I won’t do that. I will tell you what I do with the leftovers.

Here’s what you’ll need for ingredients:

Eggs, mayo, mustard, cider vinegar, and sweet pickle relish

Peel the eggs, by tapping them a little and gently squeezing them or rolling them gently on the counter. (Tip: If you use older eggs and peel them under running water, they peel easier. Start peeling from the large end and let the water get under the shell membrane.)

Place them on a paper towel to dry a little.


Cut each egg in half lengthwise.

Place the egg white on your serving dish and the yolks into a zipper bag. (Don't say anything about the green edge on the yolks. I got distracted and they boiled a little before I turned them down.)


Add all the other ingredients to the bag. Zip the bag and mix the ingredients by “smooshing” the bag. You want to make sure all the egg yolks are smooth and the relish is the only lumpy part.


Cut the tip off one corner of the bag.


Squeeze the bag to let the yolk mixture go into the egg whites. Don’t squeeze to make it stop. Don’t be too heavy handed. You can add more later, if you have extra. (You could also use a bowl to mix and a spoon or piping bag with a BIG tip to fill the whites. But then, you have more things to wash.)


I like to top the eggs with something colorful for serving. Here I used paprika. You could use a slice of olive, a sprig of parsley, or "whatever cranks your tractor." (I borrowed stole that line from Christy over at Southern Plate. I told her I was going to a long time ago. Check her out. She's a hoot.)


I fill the center of my plate with something colorful too. I usually put a bowl of sweet gherkins, olives, or this time… Easter Eggs! (Say anything about the heavy-handed paprika and I'll deny knowing you. They are going to disappear just like the other ones.)


Easy Deviled Eggs
6 boiled eggs
¼ cup mayo
1 tsp. prepared mustard
1 tsp. cider vinegar
Pickle relish, to taste
Peel and dry eggs. Add egg yolks, mayo, mustard, vinegar, and relish to a zip bag. Mix by mashing together. Snip the corner from the bag and pipe yolk mixture into the whites. Garnish as desired.

This is a great way to use the leftover colored eggs and eggs that cracked during boiling. The princess saw the cracked eggs and said, “Mama, they’re hatching. We have to keep them warm.” And she proceeded to do just that.


I'm linking this post to Mouthwatering Monday and Tempt My Tummy Tuesday. Hop on over to see other yummy recipes.

The grass is green. It’s good to be The Cow Queen.

date Monday, April 5, 2010

1 comments to “Easy Deviled Eggs”

  1. Rachel
    April 8, 2010 at 11:50 PM

    Too cute!
    I love Deviled Eggs. They're easily one of my favorite FAVORITE finger/party foods.

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