Happy Easter! I hope you are having a wonderful weekend filled with family, food and celebration! While we are missing our extended family this year, we certainly have plenty of food and have been doing lots of celebrating!
This year has been especially fun as our son, Clyde, is getting to an age where he’s understanding concepts like the Easter Bunny and hunting for eggs. Seeing the joy and excitement through his eyes is like reliving it as a kid all over again. I love making holidays so special for him – there really is nothing better as a mom.
But back to food…for dinner, there were all of our Easter favorites. To me, it’s not Easter dinner if there isn’t two things: a delicious ham and deviled eggs. I remember my grandmother bringing both to our annual Easter celebration growing up, and maybe that’s why I have such fond memories of these dishes.
My deviled egg recipe is a classic but I give it a “Marylander’s” twist by adding Old Bay (yum!) as a garnish. If Old Bay isn’t your jam, feel free to swap in the traditional paprika.
Everyone has their favorite “must-have” dishes at certain holidays. At Easter for me and my family, deviled eggs is definitely one of them!
- 12 eggs
- 1/2 cup mayonnaise (I used Trader Joe’s)
- 2 teaspoons white vinegar
- 2 teaspoons yellow mustard
- 1/4 teaspoon salt
- Pepper to taste
- Old Bay or Paprika, for garnish
- Hard Boil eggs by placing eggs in a large saucepan and over with 1-2 inches of lukewarm water. Bring water to a boil. Once boiling, cover and remove from heat for 15 minutes. Rinse eggs with cold water and peel.
- Slice eggs lengthwise & remove center yolk. Place yolks in medium bowl. Place whites on serving platter of your choice – an egg plate definitely comes in handy!
- Mash the yolks into small crumbles & add the mayo, mustard, salt & pepper.
- Use an immersion blender to ensure yolks are completely smooth and well mixed.
- Evenly disperse yolk mixture into egg whites – doesn’t need to be fancy! Lightly sprinkle with either Old Bay or Paprika.
Enjoy & Happy Easter!