Easter Deviled Egg Baskets

These Easter Basket Deviled Eggs are extra special to me. This was the very first thing I ever learned to cook all by myself. When I was just 6 years old, I made a whole dozen for my mom on Mother’s Day. I felt so proud standing in the kitchen! Today we’re making that same recipe — but giving it a sweet little Easter twist. And what’s more fun than turning a classic recipe into something adorable and festive?

First things first… let’s get happy!

Do you like music? Put on a happy song and dance around the kitchen before you begin. Cooking should be joyful! And don’t forget to say a prayer or give thanks over your food.

Because we’ll be using the stovetop and a knife, make sure to ask an adult to help you or watch you while you create your masterpiece. Great chefs always work safely!

What You’ll Need

• 3 eggs

• 1 celery stick, chopped (about ¼ cup)

• ¼ cup yellow onion, chopped

• 1 cup mayonnaise

• 3 long chives (for basket handles)

• Sprinkle of smoked paprika (optional)

Directions:

Place your 3 eggs in a small saucepan. Add enough water to cover them.

Bring the water to a boil (about 12 minutes).

2. After 12 minutes, carefully take the saucepan to the sink and run cold water over the eggs.

3.Fill a bowl with ice water and gently place the eggs inside. Let them sit for 10 minutes. This makes them easier to peel!

4. Take an egg and gently tap it on a plate or cutting board until you see cracks.Find a little piece of shell that wants to come off and carefully peel the rest away. Take your time — it’s like opening a surprise!

5. Cut the tops off the eggs to remove the yolks. If the eggs wobble, slice a tiny bit off the bottom so they can stand up like little cups. Turn the egg over and gently tap the yolk into a bowl. If it sticks, use a spoon to help it out.

6. Chop your celery into small pieces — about ¼ cup.

7. For the onion, here’s a little kitchen trick! Wet a paper towel and place it next to your onion while chopping. It can help keep your eyes from watering. Chop your onion and you will need 1/4 cup.

8. Mix the egg yolks, mayonnaise, onions and celery together until creamy and smooth.

9. Spoon the creamy mixture back into each egg “basket.”If you’re feeling fancy, sprinkle a little smoked paprika on top for color.

10. Make the Easter basket handles by taking a long piece of chive and gently curve it over the top of the egg to look like a basket handle. Press it lightly into the filling so it stays in place.

Look at that — tiny edible Easter baskets!

P.S. If you have leftover filling, it’s delicious spread on toast. Nothing goes to waste in a happy kitchen!

These Easter Basket Deviled Eggs are creamy, crunchy, and full of flavor. They’re also full of memories — and maybe this will be the first recipe you remember making one day.

Happy Easter, sweet friend. May your baskets be full, your kitchen be joyful, and your heart be proud of what you create.