Salt and Pepper Cellars with Deviled eggs


Easter is just around the corner, and it's time to start thinking about what's going on your Easter menu this year.


Deviled eggs are a quintessential appetizer. They're easy to make in large batches if you're entertaining the entire family and then some. Not to mention they're egg-cellently festive🐣


  • 6 large eggs
  • 1 teaspoon Dijon mustard
  • 1 to 2 dashes Tabasco sauce (optional)
  • Salt, to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon snipped fresh chives
  • 3 tablespoons mayonnaise
  • 1 tablespoon of softened butter
  • Smoked paprika, for garnish
  • Whole fresh chives, for garnish

A pastry bag or plastic baggie for piping the filling. 


1. To make peeling much easier, steam the eggs! Use a double boiler and place cold eggs into the steamer basket and steam for 13 minutes. Plunge eggs into cold/ice water.


Stir Mixing Bowl with Deviled Eggs


2. Once cool, peel and halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a bowl, and mash with a fork. Add mustard, tabasco (if using), butter, salt, pepper and snipped chives. Stir in mayonnaise.


Stirring deviled eggs mixture


3. Scoop 1.5 teaspoons of the egg-yolk mixture into the egg whites.

Pro Tip: If you prefer, put the filling in a small plastic baggie to use as an impromptu pastry bag. Cut off the corner and fill each egg to your preference.


Scooping deviled egg mixture into egg whites


4. Dust the top with smoked paprika and garnish with chives. Arrange on your favorite plate and enjoy!😊


Deviled egg appetizer on small ceramic Rae Dunn plate


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Let us know if you enjoyed this recipe or added your own twist to it!🤍