Deviled Eggs for St. Patrick’s Day
Bright, festive, and impossibly easy, these green-tinted deviled eggs are a delicious party favorite with a classic creamy filling and a touch of smoky paprika.
Ingredients
Eggs and Base
- 12 large large eggs (hard-boiled and peeled)
- 1/2 cup full-fat mayonnaise
- 2 tablespoons Dijon mustard Choose a good-quality Dijon for consistent flavor.
- 1 teaspoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika Plus extra for dusting.
- 1/4 teaspoon garlic powder
- 2 tablespoons pickle relish (drained) Drain well to avoid watery filling.
- Few drops n/a green food coloring
- 1/4 teaspoon cayenne pepper (optional)
Instructions
Preparation
- Place eggs in a single layer in a pot and cover with cold water by about an inch. Bring to a rolling boil, then cover the pot and remove from heat; let sit for 12 minutes.
- Transfer eggs immediately to an ice bath to stop cooking and make peeling easier.
- Slice each egg lengthwise and gently lift out the yolks into a mixing bowl.
- Tint water with a few drops of green food coloring and briefly soak the egg white halves to reach the desired hue.
- Pat the colored whites dry on paper towels and arrange them on your serving tray.
Making the Filling
- Mash yolks with a fork until fine, then stir in mayonnaise, Dijon, yellow mustard, apple cider vinegar, garlic powder, drained relish, smoked paprika, salt, and pepper until smooth.
- Adjust with more mayo for silkiness or a touch of vinegar for brightness. Taste and tweak seasoning.
Filling and Chilling
- Transfer the yolk mixture to a piping bag or a zip-top bag with the corner snipped.
- Pipe generous rosettes into each colored white, dust with smoked paprika, and top with chopped chives.
- Chill for at least 30 minutes to let flavors meld and for easier transport to parties.
Notes
Store filled deviled eggs in an airtight container for up to 2 days. Add chives just before serving to keep them fresh. For larger crowds, prepare yolk mixture in a bowl and refill every 20 eggs.