Easter deviled eggs for breakfast

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
deviled eggs for breakfast

This recipe is one of my family’s favorite and the most tested one. It’s the only one that you’ll need. They are very delicious, creamy and always a crowd-pleaser. To tell you the truth, deviled eggs are very healthy. When you use quality ingredients, deviled eggs are filled with protein and fat and are very yummy However, as my family love lots of flavor, we use a bit unhealthy ingredients to make it even tastier. But you can use any ingredients you want.

Easter deviled eggs for breakfast

Deviled eggs are one of the best appetizer and they are perfect for breakfast. This recipe is one of the easiest methods to cook these treats, with many of ideas for changing them to suit your taste buds.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 80 kcal


  • 10 eggs
  • 15 ml dijon mustard
  • 80 ml mayo
  • 15 ml onion or shallot
  • 8 ml Tabasco sauce
  • 5 ml salt
  • 5 ml black pepper
  • 15 ml paprika


  1. Start by boiling the eggs. Take a big saucepan, fill it with cold water and put the eggs in water. Cover the eggs with an inch of water. The water should boil. Cover the pan with the lid and remove the eggs from heat. They should sit covered for 8-10 minutes.

  2. Drain water with pan, put eggs into cold water. Crack them only when they're totally cooled or the shell will stuck to the egg white. Cooling usually takes 5 minutes. Change water if it becomes warmer.

  3. If you have very fresh eggs, it can be more difficult to peel after boiling. You can steam the eggs to cook them. All you need to do is to fill the pan with water and add a steamer basket or a smaller pan. The water should boil, then put the eggs on the steamer. Cover and let them steam for 10-15 minutes. Shock with cold water. 5 minutes later eggs should be easier to peel.

  4. Take 2 peel eggs, remove yolks. Use a sharp knife to carefully cut the eggs in half. You will need to yolks later. Put egg white halves on a plate. Be careful, you shouldn't break them. They will look better if all egg halves will have the same shape.

  5. Take a fork, mash up yolks with other ingredients. If the mixture seems dry, add more mayo or Tabasco sauce. The consistency should be creamy but not runny. You can adjust the spiciness of the mixture.

  6. Use a spoon to put the mixture into egg halves. Sprinkle with paprika. You can go fancy and use a piping bag to pipe the mixture through. Try to put the same amount of mixture into every egg half.

Recipe Notes

You can boil the eggs one day in advance and store them in a fridge. You can make the filling in advance as well, but store it in a piping bag or in a sealed container with a plastic wrap. Filling the eggs doesn't require more than 5 minutes of your time, so making everything in the morning will be super quick.


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