I wanted to share with you my deviled eggs from last Easter! They were tasty and so easy to make, and I found if you follow my simple tips, they’ll be guaranteed to turn out perfectly for your Easter Feast this year! But to start off, do you have a hard time getting a perfectly boiled egg?

How to boil an egg
First, bring your water to a boil, then by carefully using a spoon, drop the eggs down into the water. Set your timer for 10 minutes.

After 10 minutes, turn off the heat and let the eggs sit in the water for 5 minutes. Then pour off the hot water and add COLD WATER to cover the eggs.

After a few minutes, pour off this water and add more cold water. In about 8 minutes your eggs will be cool enough to handle, and they’ll peel perfectly every time.

The hot water causes the interior of the egg to shrink away from the shell, making it really easy to peel.

Creamy Deviled Eggs
10 eggs
4 oz. cream cheese
3 tbsp. sour cream
2 tbsp. dijon mustard
3 tbsp. onion, minced
2 tbsp. fresh dill, minced (or 2 tsp. dried dill)
3 dashes Tabasco sauce (optional)
3 dashes Worcestershire sauce
Few tablespoons of milk or cream, as needed
salt and pepper to taste

Using a sharp knife, slice each cooled, boiled egg in half. Place the yolks in a small mixing bowl. Put the white halves into a Tupperware container until you are ready to serve on a deviled egg platter.

If you don’t have a deviled egg platter, then you can cover a standard plate with lettuce leaves and put your eggs on them. The lettuce leaves prevent the deviled eggs from sliding around.

To your yolks, add all other ingredients. Use your hand mixer to beat the eggs. Add salt and pepper to taste.

Here’s a little mini after-dinner concert that we had last Easter …

Stuffing the eggs
Using a kitchen tool or dispenser (or pastry bag) or a quart-size sandwich bag (snip off the tip), squeeze the stuffing out of the small hole in the bag into the egg white halves. This makes it easy to make really attractive deviled eggs.

Put any extra yolk mixture left over after the eggs are filled onto crackers for an additional appetizer and garnish with a half of an olive.

Make the eggs look beautiful

  • Snip a small bit of the fresh dill and place it on top of each egg
  • Scatter snipped chives or minced parsley on top of each egg
  • Layer strips of red peppers; lay them in a criss-cross pattern on top of each egg
  • Or, do what I did – just leave them plain!
  • Put the egg platter on top of a pedestal stand or cake dish!

Deviled eggs are so beautiful – you just have to show them off!

More reminiscing …

I bought my plastic egg plate (in photos) at Crate and Barrel last year and I love it because it’s light weight and the price was right!

Are you making Deviled Eggs this year? And do you ever have troubles with getting the eggs to boil perfectly?

(This post is my opinion only. Crate and Barrel did not pay me to write these nice words!)

Oh, and I wanted to share one more thing today. My friend Melissa, from The Inspired Room, is featured on The Pioneer Woman’s blog today! I’m so tickled pink for her! Check it out!

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