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!
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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
Peel eggs and rinse under cold water. Use a paper towel to blot dry.