These Easter Deviled Eggs are a classic, crowd-pleasing appetizer perfect for any spring gathering! With a rich, creamy filling and just the right amount of seasoning, they’re the ideal balance of smooth and tangy in every bite. Whether served at Easter brunch, a family picnic, or a festive gathering, these timeless treats are always a hit. Easy to make and even easier to enjoy, deviled eggs bring a touch of tradition and flavor to any celebration!
Original recipe from Sugar Spun Run
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Ingredients:
- 12 large eggs
- ¼ cup (55 g) mayo
- 1 Tablespoon butter softened to room temperature
- 2 teaspoons yellow mustard
- 2 teaspoons dijon mustard
- 2 teaspoons sweet gherkin pickle juice
- 1 teaspoon sugar
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- dash Tabasco sauce optional
- paprika for sprinkling
- Bacon pieces (I don’t use, but feel free to use)
Instructions:
- Slice eggs in half lengthwise.
- Remove yolks and transfer to a medium-sized bowl.
- Add mayo, butter, mustards, pickle juice, sugar, salt, pepper, and Tabasco sauce. Use a fork to mash well.¼ cup (55 g) mayo,1 Tablespoon butter,2 teaspoons yellow mustard,2 teaspoons dijon mustard,2 teaspoons sweet gherkin pickle juice,1 teaspoon sugar,⅛ teaspoon salt,⅛ teaspoon pepper,dash Tabasco sauce
- Spoon filling into each egg white. Sprinkle with paprika and bacon (if using) and serve. paprika,bacon pieces
- If desired, top with a small slice of sweet gherkin pickle, as seen in pictures.
- Prep Time: 20 mins
- Cook Time: 15 mins