My Favorite Deviled Eggs

Easter is one of my favorite holidays because I love spring so much!! Bright flowers and spring colors just make my heart happy. I went to HEB yesterday and got some beautiful sunflowers for my kitchen and some marigolds for my back yard!!

So of course what is Easter Sunday without Deviled eggs!? It’s funny because we celebrated Easter today (Saturday) with Luke’s family and I was planning on baking a pie! I totally lost track of time this morning and had zero time to whip something together so I thought “well you can never have enough Deviled eggs for Easter”- plus they don’t take long to whip together.

As I was placing them in the container I was laughing to myself thinking there was probably going to be a ton of eggs to eat and I was kind of feeling bad that I didn’t take time to make a dessert.

But as luck would have it, when I walked into Luke’s grandma’s house I saw an entire table of desserts! Yummy cookies, mini pies and cakes! Everyone really outdid themselves! So then I started looking around to set my Deviled eggs, by the other Deviled eggs, (I was running a little late when I got there so all the food was set out) but there were none! Turned out my eggs were the only ones that made it to the party whewww lol 😂.

We had such a great time, and my son GM had an absolute blast playing with his cousins on the ranch. He even got to play with a baby goat! I hope everyone has a happy Easter.



- 6 eggs 
- 2 1/2 - 3 tbs mayonnaise 
- 2 tsp dijon mustard
- 1/2 tsp sriracha
- salt and pepper to taste
- paprika for garnish
- chives for garnish


Take the eggs and place into a small pot. Cover the eggs in cold water, then set on stove with high heat. Bring pot to a boil. Once the water is boiling, set the pot aside and cover with lid for ten minutes.

Next, take a medium bowl with ice water and place the eggs into the ice bath to prevent the eggs from further cooking. Once cooled, peel the egg shells off. I like to lightly tap the eggs against the counter all around the egg, then I give the eggs a roll to loosen the shells even more before I begin peeling.

Cut the eggs in half and put all of the cooked yolks into a bowl, mix in the mayo, mustard, sriracha, salt and pepper. Place the mixture into a piping bag (or a zip block and cut one of the corners out) and pipe into the egg whites. Sprinkle paprika and fresh chives (or other fresh herbs) and serve!