Deviled Eggs

This is one of the sides of my Easter Dinner Meal Plan.

It’s hard to have Easter without these babies!

Deviled Eggs

Yield: 6

Serving Size: 2 Eggs


  • One dozen eggs
  • 3 Tbs. mayonnaise
  • 1 Claussen dill pickle, diced
  • salt and pepper to taste
  • paprika


  1. To make the perfect boiled eggs, place eggs in a pot. Pour cold water over the eggs until they are covered. Place on a burner and bring water to a boil. Once it is really bubbling, cover and take off the heat. Keep them covered for fifteen minutes, then drain and let them cool.
  2. Peel the shell off the eggs and cut each one in half. Take out the yolks and place them in a medium sized bowl. Add mayonnaise, half of diced dill pickles and salt and pepper.
  3. Put the mixture back into the egg halves. Top them with the rest of the dill pickle and sprinkle with paprika.

Check out the rest of the Easter Dinner Plan!

Also, be sure to check out the Printables I used to decorate the place settings, candles and food labels.

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