Deviled eggs are a classic Easter treat, but making a whole batch can be time-consuming. This sheet pan method allows you to cook and assemble your deviled eggs all at once, making them perfect for holiday gatherings or meal prep. The bright yellow yolk filling is creamy, flavorful, and easily customizable with your favorite seasonings.
Ingredients
- 12 large eggs
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper, to taste
- 1/2 teaspoon smoked paprika
- Fresh parsley, for garnish
Steps
- Preheat your oven to 325°F (165°C).
- Place eggs in a single layer on a sheet pan and cover with water.
- Bake for 25–30 minutes until hard-cooked.
- Cool eggs in an ice bath for 5 minutes, then peel carefully.
- Slice eggs in half and remove yolks into a mixing bowl.
- Mash yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Pipe or spoon yolk mixture back into egg whites.
- Sprinkle with smoked paprika and garnish with parsley.
Tips
- Use a piping bag for a decorative finish.
- Experiment with add-ins like pickles, capers, or herbs for variety.
- These eggs keep well in the fridge for up to 2 days.
This sheet pan method saves time and ensures even cooking, giving you perfectly smooth and flavorful deviled eggs ready for Easter or any festive occasion.