Easter is one of my favorite holidays,  and I can’t let it pass without making my mom’s famous deviled eggs.   It just wouldn’t be Easter without them….other food items can come and go, but this one is a tradition.

Start by boiling 6 eggs (or more if you want, this makes 12 bites)

Once they start boiling, turn off the heat completely, and cover them with a fitted lid for 15 minutes

After the 15 minutes, take off the lid, and drain the water, then cover them in an ice bath to stop the cooking process.

After they have cooled, peel them, and rinse them in cold water to make sure all the shell is off, then dry them on a paper towel.   Cut them in half.

Next, pop out the yolk, and place them together in a mixing bowl.

Put the whites on a deviled egg platter.   This one happens to be my grandmothers, and is very dear to me.

Gather your ingredients:  Mustard (yellow, or brown), mayo, dill relish, and yes, the secret ingredient, ranch!

Depending on your taste buds, use any combination of these ingredients in the mixing bowl with the egg yolks.   This is how I like it:

1 part mayo (I don’t’ really love this, so I use less)

1 part mustard

2 parts ranch

2 parts dill relish

Mix them with a fork while mashing the yolks

Salt to taste

Fill the whites with the yolk mixture and top with paprika for color.   My kids don’t like the paprika, so I only did half with it!

Voila!

Time to enjoy!

Happy Easter, and Happy Cooking!

*This post contains affiliate links.   If you choose to purchase, we may receive a small commission.

Thank you!  – K&C