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Deviled Eggs

Perfect for Easter!


- 12 eggs

- 3/4 cup mayo

- 1 Tbsp. Dijon mustard

- 1/2 tsp. capers

- 1/2 tsp. smoked paprika

- 1/2 tsp. Pickled Pink Onions brine

- salt and pepper to taste

Garnished with:

- 1 Tbsp. chive, chopped

- 1 Tbsp. Pickled Pink Onions, chopped


  1. Bring a pot of water to a boil, and boil 12 eggs for 10-12 minutes.

  2. Remove eggs from the pot and put in a separate bowl. Run the eggs under cold water, and peel.

  3. Cut eggs in half, the long way, from top to bottom.

  4. Carefully scoop out the egg yolks into a food processor.

  5. Add mayo, Dijon mustard, capers, smoked paprika, pickled pink onion brine, salt and pepper to the food processor. Process the mix until it forms a smooth consistency.

  6. Put the egg yolk mix in a pastry bag, and pipe back into the egg whites. If you do not have a pastry bag, a Ziploc will work as well.

  7. Garnish with chopped chives and pickled pink onions.


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