Anyone in my family reading this is probably laughing that I made deviled eggs. It’s a known fact that I’m not a fan of them (or egg salad or anything with mayo and yolks), but that doesn’t mean that I don’t like making them for other people. Garrett could hardly wait for me to take the pictures for this post before he snatched one up. They are a surprisingly easy appetizer to make and you would be shocked at how quickly they go when you bring them to a party. They would be great for any Easter celebrations this weekend!
![classic-deviled-eggs](https://farm8.staticflickr.com/7602/16971505262_7ff8521a7b_z.jpg)
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Makes a dozen deviled eggs · Printable Version
What you’ll need:
- 6 large eggs
- 3 tbsp mayonnaise
- 2 tsp yellow mustard
- salt and pepper
- paprika and parsley for garnish
![hard-boiled-eggs](https://farm8.staticflickr.com/7639/16785103920_7e8e4223d3_z.jpg)
![hard-boiled-eggs](https://farm8.staticflickr.com/7624/16350210384_e4dd4039fb_z.jpg)
![peeling-hard-boiled-eggs](https://farm9.staticflickr.com/8720/16765191317_484cb815f8_z.jpg)
Peel eggs and rinse under cold water. Use a paper towel to blot dry.
![hard-boiled-eggs-sliced](https://farm8.staticflickr.com/7287/16971637101_b815ea1428_z.jpg)
![mashed-yolks-deviled-eggs](https://farm9.staticflickr.com/8712/16350212554_e80f629d7c_z.jpg)
![piping-deviled-eggs](https://farm8.staticflickr.com/7647/16971638431_07e6e6645c_z.jpg)
![classic-deviled-eggs](https://farm9.staticflickr.com/8725/16946885056_3670b26aa3_z.jpg)