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Ready-for-Spring Deviled Eggs

Ready-for-Spring Deviled Eggs
Ready-for-Spring Deviled Eggs
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With the snow melting and flowers blooming, spring is often the best time of the year. This is especially true because Easter rolls around during this lovely time. These Ready-for-Spring Deviled Eggs are the perfect way to celebrate both spring and Easter. You'll agree that these deviled eggs are absolutely delicious. The sweet pickles and yellow mustard give this recipe the best possible flavor. You should serve this yummy Easter appetizer for your family-gathering or an Easter potluck. You could also bring these yummy deviled eggs to work, and share them with your coworkers.


If you will be using a pastry tip, be sure the pickles are chopped very very finely.

Makes12 Deviled Eggs


  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon yellow mustard
  • 1 tablespoon finely chopped sweet pickles
  • 1 teaspoon pickle juice from the jar, or 1 teaspoon cider vinegar
  • salt and pepper, to taste


  1. Place eggs into a small saucepan, and cover eggs by at least 1-inch of water.

  2. Bring to a boil. Then, lower heat to a simmer, and cook for 12 minutes.

  3. Immediately place eggs into a bowl, and cover eggs with ice and water. Let stand 5-10 minutes before peeling.

  4. Cut peeled eggs in half. Place yolks into a bowl, and place whites onto a serving plate.

  5. Mash the egg yolks well with the tines of a fork, then add the rest of the ingredients to form a thick paste.

  6. Yolks can be piped into the egg whites with a pastry bag and tip, or you can simply spoon the yolks into the whites.

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