Easter devilled eggs recipe
- Dish type
- Starters with eggs
- Devilled eggs
This retro recipe gets a colourful boost that kids just love! They also make a change from chocolate eggs at Easter! Use any desired food colouring to tint the egg whites before filling. Keep a few plain ones on the side to keep everyone happy!
5 people made this
- 12 large eggs
- 4 tablespoons mayonnaise or creamy salad dressing
- salt and freshly ground black pepper to taste
- hot chilli sauce, to taste
- 1/4 teaspoon dry mustard
- 4 drops red food colouring, or as needed
- 4 drops blue food colouring, or as needed
- 4 drops green food colouring, or as needed
- cold water as needed
MethodPrep:20min ›Cook:25min ›Extra time:1hr soaking › Ready in:1hr45min
- Place eggs into a large saucepan, cover with cold water, and bring to the boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
- Slice hard-boiled eggs in half lengthwise and remove yolks; mash yolks in a bowl with mayo, salt, black pepper, hot chilli sauce and dry mustard until smooth.
- Place red, blue and green food colouring into 3 different bowls; add about 250ml water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue and green. If colour is too pale, add more colouring to bowls. Drain coloured egg whites on kitchen roll.
- Pipe or spoon egg yolk filling into coloured egg white halves; cover and chill before serving, at least 30 minutes.
Reviews & ratingsAverage global rating:(38)
Reviews in English (29)
I wanted to make this recipe mainly for the colored egg part; however, I did scale it down and follow the recipe exactly. I hated the boiling method because it was a pain to get the shells off. My tried and true method never fails me, whether the eggs are fresh or old. So I will stick to that. I scaled the recipe down to try the filling and my husband said, "Where's the pickle relish?" I didn't think it was anything special either, so I made the rest according to my usual recipe with pickle relish and mayo. I had to double the food coloring to get the shade I wanted and it took about 15 minutes of soaking time. I think the colored deviled eggs will be a fun addition to the Easter dinner menu, especially for the Grands.-30 Mar 2013
I did add just a little Worcestershire sauce and some vinegar to the filling, but that's just a personal taste preference. This is a fun way to style up Easter Eggs and turn an ordinary deviled egg into one with more eye appeal. Good idea Nancy Clancy.-30 Mar 2013
I've saved this recipe in my recipe box a while ago but I tried for the first time Saturday and boy am I glad I saved the recipe ~ The eggs came out so beautiful. I received a lot of rave over them ~I thought this was a great idea from the start and now there will be other ladies in the church trying out this simple but great idea of a recipe ~ They're not just for Easter but can be used for gatherings such as baby showers, etc.Thank you Nancy Clancy for posting your recipe ~Sincerely,Mrs. Robin Burns-20 Apr 2014
Best Deviled Eggs
A good deviled egg recipe is every Southern hostesses&rsquo secret weapon. When she&rsquos attending a potluck and isn&rsquot quite sure what to bring&mdashit&rsquos deviled eggs. When the pastor is coming for dinner and an appetizer is required&mdashit&rsquos deviled eggs. And, when Easter rolls around, of course, deviled eggs are certainly in order. Perfecting the art of the deviled egg, though, that can be a battle. The filling shouldn&rsquot be runny or too dry, and don&rsquot you dare overcook those eggs or else you&rsquoll be blessed with a not-so-gorgeous green ring around the yolk. How very unappetizing. Give our Best Deviled Eggs recipe a try and your hunt for the perfect Southern deviled eggs will finally be over. Our recipe breaks down how to make deviled eggs for a crowd (it serves 12!), with a no-fail process for the prettiest and most delicious eggs you&rsquoll ever see. Just don&rsquot forget to use your deviled egg plate&mdashwe wouldn&rsquot want these little beauties rolling all over a flat platter, now would we?
- 6 hard-boiled eggs, peeled
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh dill, plus more for garnish
- 1 teaspoon apple cider vinegar
- 1 teaspoon whole-grain Dijon mustard
- 3/4 teaspoon salt, divided
- 1/8 teaspoon freshly ground pepper, divided
- 3 dashes hot sauce
- 1 cup all-purpose flour
- 2 eggs
- 1 cup panko Japanese-style breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1 pinch ground cayenne pepper
- Vegetable oil for frying
- Paprika for garnish
Cut each egg in half along the long side. Carefully remove the yolks to a small mixing bowl, saving the halves of egg white on a separate plate.
To the egg yolks add the mayonnaise, fresh dill, apple cider vinegar, Dijon mustard, 1/2 tsp. salt, a pinch of ground pepper, and hot sauce. Use a fork to combine these ingredients until entirely combined. Place mixture into a piping bag and set aside.
Heat 1 1/2 inches of oil in a Dutch oven or heavy-bottomed pot to between 350°F and 360°F on a deep-fry thermometer.
Place flour in a small bowl. In another bowl, beat together raw eggs until smooth. In a third bowl, mix together panko breadcrumbs, Parmesan cheese, 1/4 tsp. salt, a pinch of ground pepper, and cayenne.
Take each egg white half and dredge it in flour, gently shaking off the excess before dipping it in the beaten egg. Lift the egg white from the beaten egg and allow to drip until the excess liquid has fallen off. Finally, dredge in the panko breadcrumb mixture.
Fry the coated egg whites in the prepared oil until golden brown. Remove to a paper towel-lined plate.
Allow the fried egg whites to cool slightly before piping in the egg yolk mixture. Garnish deviled eggs with fresh dill and a sprinkling of paprika.
Smoked Trout: Blend the yolks with 1/4 cup mayonnaise, 1/4 cup flaked smoked trout, 1 teaspoon Dijon mustard, and 1 teaspoon fresh lemon juice. Season with kosher salt and freshly ground pepper. Garnish with minced chives.
Pesto: Blend the yolks with 1/4 cup pesto, 2 tablespoons mayonnaise, and 1 teaspoon fresh lemon juice. Season with kosher salt and freshly ground pepper. Spoon on a little more pesto before serving.
Spiced Hummus: Blend the yolks with 1/3 cup hummus, 1 tablespoon fresh lemon juice, and 1/4 teaspoon hot sauce. Season with kosher salt. Sprinkle with za'atar and sprouts to serve.
- 6 eggs
- 1 16-ounce can or jar of pickled beets
- 1 Cup apple cider vinegar
- 1/3 Cup brown sugar
- 1 Tablespoon pink peppercorns
- 1 cinnamon stick
- 1 chile de arbol
- 1 Teaspoon salt
- 1 Teaspoon Dijon mustard
- 1 Tablespoon mayonnaise
- 1/2 Teaspoon smoked paprika
- 1 Tablespoon olive oil
- Salt and pepper, to taste
- Chopped chives, to garnish
Place your eggs in a pot of cold water. Bring the water up to a boil and then turn off the heat. Let the eggs sit for 8 minutes, then immediately transfer them to an ice bath. Drain, peel, and set the eggs aside to use later.
To prepare the brine, pour a can of pickled beets into a large mason jar or bowl. Add the apple cider vinegar, brown sugar, peppercorns, salt, cinnamon stick, and chile de arbol. Stir to combine. Carefully lower the peeled eggs into the brine. Cover and refrigerate for at least 12 hours.
Remove the eggs from the brine, slice each egg in half and scoop out the yolks.
Place the yolks in a medium-sized bowl with the salt, mustard, paprika, olive oil, salt, and pepper. Mix together until smooth. Add a little bit of water to the mixture if it’s too stiff.
Using a pastry bag, pipe the yolk mixture back into the pink eggs. Sprinkle with chopped chives and serve.
Deviled Easter Egg Chicks Deviled Egg Recipe
Here are the success secrets for making this great deviled egg recipe for the Easter holiday …or for any springtime brunch, lunch or family gathering.
- Hard boil eggs and peel
- Here’s a “Make Life Special” Extra : If you would like to have the chicks different colors , dip the peeled eggs into a mixture of 1/2 cup water and some food coloring. Immerse the eggs, one at a time, into the dye mixture for a few seconds or until the desired color is reached. Dry each colored egg on a paper towel.
- If you want the chicks to stand alone on a plate, cut a thin straight slice from the wider bottom end of each egg so the egg will stand straight. You don’t have to do this step if you want to nestle the chicks on a plate with “grass” made from shredded lettuce or spinach as shown in the photo.
- With a sharp knife, cut the top third off each egg and remove the yolk. Mash the yolks in a bowl and make your favorite deviled egg recipe.
- Refill the larger bottom portion of each egg ( using a small spoon or a small zip lock bag with a corner snipped off). Mound the the top of the filling and cap with the top egg portions.
- Add a tiny triangle of carrot to each egg for the beak. Use bits of black olives or capers for the eyes.
- You can also insert a sprig of fresh dill into the top cap for a tuft of feathers, if desired.
- Chill at least 30 minutes before serving.
These are absolutely adorable deviled eggs….Remember, “Let’s make life special by sharing great food with our family and friends….Enjoy!”
DIY These Deviled Chicks for Easter
Trade your usual deviled eggs for these cute party peeps.
Traditional deviled eggs? Please. A few tweaks transform the classic appetizer into an adorable crowd-pleaser. Pro tip: Use a resealable plastic bag to pipe the filling.
Total Time: 50 minutes, plus chilling
&bull 1/4 cup finely grated Parmesan cheese
&bull 2 teaspoons Dijon mustard
&bull 24 capers, blotted dry Dill sprigs, for garnish
1. In 4-quart saucepan, place eggs and enough water to cover. Heat to boiling on high, cover with lid remove from heat. Let stand 12 minutes. Cool, then peel.
2. Trim bottoms of eggs so they stand upright. Cut off top third of eggs, reserving egg white tops. Gently remove yolks place in med. bowl. Mash with mayonnaise, Parmesan and mustard until smooth. Transfer to quart-size resealable plastic bag.
3. Snip sm. hole in corner of plastic bag. Pipe enough yolk mixture into each egg white to fill cavity and come about 1 inch above rim.
4. Cut carrots into very sm. triangles. Stud yolks with capers for eyes and carrots for beaks. Top with egg white tops. Refrigerate at least 1 hour, or up to 1 day.
5. To serve, line platter with dill. Arrange chicks carefully on top.
Nutrition Info: About 155 cals, 1 g protein, 1 g carbs, 13 g fat (3 g sat), 190 mg sodium.
Deviled Egg Recipes For Easter 2021: 9 Easy Recipes To Enjoy Hard-Boiled Eggs
Since you might still be cooking up some eggs for dying anyway this Easter, why not also make some Deviled Eggs to enjoy as part of your holiday meal?
Whether you plan to indulge on a traditional ham, a lamb, or some other main dish, Deviled Eggs are sure to be the perfect accompaniment for your holiday meal. If you need a little help figuring out where to start with your cooking though, look no further. Check out these nine recipes for delicious Deviled Eggs that will make your Easter the best it can be for 2021.
Best Deviled Eggs With Cream Cheese: Want more traditional flavor but with a creamier texture? Then this recipe from Bake Me Some Sugar will be the one for you.
Classic Deviled Eggs: If sticking with the classics is your thing, then this recipe from Tasty will be just the thing you need.
Deviled Ham Stuffed Eggs: If you’re already having ham, then these eggs from Taste of Home might be the perfect ones to keep on the side of the main meal.
Greek Yogurt Deviled Eggs: Another classic recipe with extra creamy flavor, this will be sure to delight.
Keto Deviled Eggs: Even those who are following a strict Keto-Friendly diet can enjoy eggs this year, with this recipe from Easy Low Carb.
Loaded Deviled Eggs: You’ve heard of Loaded Baked Potatoes. why not apply the same flavors to your deviled eggs? Top them with cheese, bacon, sour cream, chives and more for the full effect.
Mexican Street Corn Deviled Eggs: For a flavor that is hard to beat, try these eggs from Melanie Makes, which feature a garnish of red onion, grilled corn, chili powder and cilantro.
Million Dollar Deviled Eggs: Kick your traditional egg recipe up a notch by adding the secret ingredient in this recipe, from Sugar Spun Run.
Shrimp and Bacon Stuffed Deviled Eggs: These eggs are sure to be a delicacy for all the finest pallets.
Celebrate Easter by making delicious Deviled Eggs. Photo: Pixabay/Michael Sylvester
Deviled Eggs Recipe Tips
If you’re going to make a deviled egg platter, don’t make the classic deviled eggs that everyone is used to. Surprise your guests with this recipe. When you make deviled eggs, you need hard cooked eggs that are easy to peel! If you own an instant pot, we prefer to make instant pot hard boiled eggs because they are easiest to peel. The hot steam penetrates the porous shell of the eggs to create just enough separation between the shells and the eggs to make them easy to peel. You also can steam eggs in the same pan you would use to boil them, you just use much less water and a few more minutes. You can use a steaming rack or not. You can also steam eggs easily in a pressure cooker. For best results, you should not assemble your deviled eggs more than a day in advance. If you’d like to make them two days in advance you can boil, cut, and remove the yolks from the whites. Make your filling and then store the eggs and the prepared filling in separate airtight containers in the refrigerator.
The hot steam penetrates the porous shell of the eggs to create just enough separation between the shells and the eggs to make them easy to peel. You also can steam eggs in the same pan you would use to boil them, you just use much less water and a few more minutes. You can use a steaming rack or not. You can also steam eggs easily in a pressure cooker.
For best results, you should not assemble your deviled eggs more than a day in advance. If you’d like to make them two days in advance you can boil, cut, and remove the yolks from the whites. Make your filling and then store the eggs and the prepared filling in separate airtight containers in the refrigerator.
When you’re ready to serve the eggs, give the filling a quick stir and everything can be quickly assembled. The key to the best deviled eggs is boiling your eggs perfectly and not over boiling and ending up with that green tinge around your yolk. Trust me, no guests want green-tinged deviled eggs.
Consider additional ingredients such as bacon, chives, shallot, cajun spices, Sriracha sauce, jalapeno, goat cheese and more. Of course a variety of herbs such as dill, basil and tarragon would also pair beautifully with those ingredients as well. So keep your deviled eggs classic or get creative – it’s up to you!
You can also use a piping bag to make the yolk mixture prettier if you'd like. To take devilled eggs to a picnic, put cooked egg white halves in a plastic container and the devilled yolk filling in a plastic bag. Place both in the cooler.
When it's time to serve, cut off one corner of the plastic bag and pipe filling into the egg white halves.
How to make the best deviled eggs:
With these few easy steps, you will be able to make the best deviled eggs you have ever tasted!
Start by peeling off the hard boiled eggs. Use the methods mentioned above when boiling your eggs for the best and easiest results.
Then, slice the eggs in half lengthwise. Using a spoon gently take the egg yolk out of the egg whites. Put the egg white halves off to the side until later.
Put the egg yolks into a small bowl. Use a fork to mash up the yolks until they are in small pieces.
Next, add in the mayonnaise, mustard, and relish to the mashed egg yolks.
Mix all of the ingredients together and combined them completely and have created a creamy mixture.
Then, using a spoon, carefully scoop 1-2 tablespoons of the yolk mixture into the egg white half.
Continue to do this until you fill all of the egg white halves.
Then, lightly sprinkle on a little paprika and put the finished deviled eggs into the fridge until you are ready to serve them.