The Guardian
Email YouTube Facebook Instagram Twitter WhatsApp
Everything you need to live well

Try The Hearty Classic Deviled Eggs

Easter lunch only comes once in a year so while not make the best use of it by feeding your family with a hearty dinner? For this year’s Easter we recommend classic deviled eggs. They are a holiday staple and a good meal to come home to after church to celebrate.
Follow the simple steps below to make this tasty delight!


  • 6 large eggs
  • 1/4 c. mayonnaise
  • 1 tsp. hot sauce
  • 1 tsp. Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • Finely chopped chives, for garnish
  • Smoked paprika, for garnish


  1. Place eggs in a large saucepan and cover with cold water.
  2. Set the pan over medium-high heat and bring water to a boil.
  3. Turn off the heat, cover pan with a lid, and let sit for 11 minutes.
  4. Drain, rinse eggs under cold water, and peel.
  5. Halve eggs lengthwise and scoop out yolks into a medium bowl.
  6. Add mayonnaise, hot sauce, and Dijon mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth.
  7. Season with salt and pepper.
  8. Spoon mixture into each egg. Garnish with chives and paprika and serve.
  9. Serve the meal with any suitable accompaniment of your choice.
In this article:
Classic Deviled Eggs
Receive News Alerts on Whatsapp: +2348136370421