Deviled Eggs Recipes – Easter Appetizers Ideas for Your Festive Menu

Deviled eggs recipes are universal and there are hundreds of fillings. When you plan your Easter menu, such an appetizer can be a fantastic decoration on the table as well. The truth is that every family has its own favorite taste and flavor but if you want to diversify the menu or simply try something new, these recipes can be your inspiration for the coming holidays!

One of the huge advantages of deviled eggs recipes is that they are relatively easy, so even novice cooks will be able to prepare them. It is enough to boil eggs, cut them in half and fill the halves with the filling. Eggs are compatible with a variety of ingredients – fish, cheese, ham, mushrooms, etc. Arrange them in a beautiful serving plate, decorate with herbs and you will have an original, beautiful dish on the festive table!

Deviled eggs recipes – prepare the ingredients

Obviously, eggs are the number one ingredient in deviled eggs recipes and the first thing you need to do is boil them. We told you how to boil eggs for Easter, so you already know that to prevent cracking, the eggs must first be removed from the refrigerator, and boiled in cold water. Of course, cracking will not be an issue, if you just need hard boiled eggs, but following the basic rules never hurts.

The next step is to choose the filling. The simplest recipe is to stuff the halves with a mixture of yolks with mayonnaise and spices like dill, parsley and Provencal herbs). You need to cut the eggs in half, remove the yolks, grind them until smooth and put back into the whites.

The final step is arranging your deviled eggs on a platter, decorating and serving them to your friends and family.

Can you make deviled eggs ahead of time and how to store them? It is best to serve deviled eggs immediately but you can make them up to a day in advance. Store the cooked whites and yolk mixture in separate containers in the fridge and assemble just before eating.

Easy and Delicious Deviled Eggs Recipes

Ingredients:

• 12 eggs
• 8 slices bacon
• ¼ cup plain Greek yogurt
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• ½ teaspoon fine sea salt
• 1/8 teaspoon ground black pepper
• 1 shallot, minced
• 12 grape tomatoes, cut into quarters
• Micro green arugula or romaine lettuce leaves, halved and sliced very thinly

Directions:

1. Put eggs in a medium pot, cover with water and bring to boil over medium-high heat. Cover, remove from heat and leave undisturbed for 12 minutes. Drain, fill the pot with cool water, add ice and set aside until chilled. Peel and cut eggs in half transferring whites to a platter and yolks to a large bowl.
2. Cook bacon in a large skillet over medium heat until crisp. Transfer to a paper-towel-lined plate. Coarsely chop when cool enough to handle.
3. Combine the cooked yolks, yogurt, mayonnaise, mustard, lemon juice, salt, pepper and shallot – mash with a fork until well combined and smooth.
4. Just before serving, fold in the tomato and half the bacon. Put a few shreds of lettuce into each egg and add a dollop of yolk mixture into the middle. Garnish with a little more of the bacon.

Cottage Cheese Deviled Eggs Recipe

Ingredients:

• 6 Hard Boiled eggs
• ½ cup cottage cheese
• 1 tbsp Dijon mustard
• ¼ tsp each sea salt and ground black pepper
• Smoked paprika, for garnish

Directions:

1. Put eggs in a medium pot, cover with water and bring to boil over medium-high heat. Cover, remove from heat and leave undisturbed for 12 minutes. Drain, fill the pot with cool water, add ice and set aside until chilled.
2. Carefully remove the egg shells, cut eggs in half and remove yolks to a bowl. Add the cottage cheese, Dijon, salt and pepper to taste and mash.
3. Scoop mixture back into the eggs and sprinkle a little smoked paprika on top. Serve immediately or keep covered in refrigerator and serve within 24 hours.

Pimento Cheese and Bacon Deviled Eggs

Ingredients:

• 12 eggs
• 3/4 pound (330g) extra sharp cheddar cheese, grated
• 2 ounces (55g) goat cheese
• 2 ounces (55g) cream cheese
• 1/4 cup mayonnaise, plus 2 tablespoons
• 2 teaspoons Dijon mustard
• 1 tablespoon grated onion
• 1/8 teaspoon salt
• 1/4 teaspoon sugar
• 1 tablespoon chopped chives, plus additional for garnish
• Tabasco sauce to taste
• 1 4-ounce(110g) jar diced pimento peppers, drained
• 3 strips of bacon, cooked and chopped

Directions:

1. Combine cheddar cheese, goat cheese, cream cheese, mayonnaise, mustard, onion, salt, sugar, chives, Tabasco, and pimento peppers in a medium bowl. Using a fork, combine ingredients well.
2. Carefully place eggs in a medium large pot covered with cold water. Bring water to a boil, turn off heat, cover pot, and let sit for 12-14 minutes.
3. Drain water and replace with cold water. When eggs are cool, peel and cut in half lengthwise. Remove yolks and place in a medium bowl. Add 2 tablespoons mayonnaise and combine well with a fork. Add 1 cup of prepared pimento cheese to yokes and continue mixing.
4. Fill each egg white with cheese filling by piping with a pastry bag or with a spoon and garnish with bacon and two 1/2 inch pieces of chives.

Keto Deviled Eggs

Ingredients:

12 eggs

• 1/4 cup + 3 tbsp mayonnaise
•  2 tbsp hot sauce
• 2 tsp Dijon mustard
• 2 tsp garlic powder
• 1 1/4 tsp paprika
• 1 3/4 tsp ground mustard
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp chilli powder
• 1/4 tsp ground cumin
• 1/4 tsp onion powder
• 1/8 tsp black pepper

Directions:

1. Add eggs to a pot and cover with cold water. Over medium-high heat, bring water to a boil. Reduce heat to the low, cover pot with lid, and boil eggs for 10 minutes.
2. Meanwhile, in a large bowl, prepare an ice bath by cover 10-15 ice cubes with cold water. Remove pot of eggs from heat and carefully drain water from the pot and immediately transfer eggs to ice bath. Allow eggs to cool in ice bath for 10 minutes.
3. In a medium-sized mixing bowl, mix together mayonnaise, hot sauce, mustard, and spices until well-combined. Set aside.
4. After eggs have cooled, peel and slice them in half lengthwise. Remove yolks from whites and transfer yolks to bowl of mixed mayonnaise, hot sauce, mustard, and spices. Using an electric mixer, mix together ingredients until fully incorporated and smooth.
5. Transfer yolk mixture to piping bag and pipe into cooked egg whites.
6. Top deviled eggs with desired garnishes and serve immediately.

Pink Easter Deviled Eggs

Ingredients:

• 6 large eggs
• 1 tbsp. mayonnaise
• 1½ tsp. light brown mustard
• 1 tsp. sour cream
• Sprouts – a tiny bunch for garnish
• baby’s breath – a tiny bunch for garnish
• 1 small drop of pink dye

Directions:

1. Carefully place eggs in a medium large pot covered with cold water. Bring water to a boil, turn off heat, cover pot, and let sit for 12-14 minutes.
2. Drain water and replace with cold water. When eggs are cool, peel and cut in half lengthwise.
3. Carefully remove the yokes.
4. Push the yokes through a mesh strainer. This will break them up and ensure that your filling is perfectly smooth when you mix in your other ingredients.
5. In a small mixing bowl, mix the yokes, 1 tbsp. mayonnaise, 1 tsp. sour cream, 1½ tsp. light brown mustard and a tiny sprinkle of salt and pepper to taste.
6. Add your dye. Use a toothpick to apply the pink dye little by little. Stir in the color until you have a perfect light pink.
7. Once your ingredients are mixed, add your mixture to a pastry piping bag with a nice tip and fill your eggs.
8. Garnish with sprouts and a few tiny baby’s breath flowers.

Deviled Eggs Recipes – Bacon and Olives filling

Ingredients:

• 12 eggs
• 1/2 cup mayonnaise
• 1/4 cup sweet pickle relish
• 2 tsp mustard
• black pepper
• bacon, cooked crispy and chopped very small
• green olives, sliced

Directions:

1. Place eggs in a large pot. Cover with cold water. Place the pan over high heat and bring to a boil. Turn off heat and cover and let sit for 2-14 minutes. Remove the eggs from the pan and place them in an ice bath for 5 minutes.
2. Carefully peel the eggs and cut in half lengthwise.
3. Remove yolks and place in small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish and mustard. Add black pepper to taste.
4. Fill egg whites evenly with yolk mixture. Top with crispy bacon pieces and sliced green olives.
5. Store, covered in the refrigerator on a dish lined with paper towels to absorb moisture.

Curry Deviled Eggs Recipe

Ingredients:

• 6 eggs
• 1 tbsp. mayonnaise
• 1 tsp. brown spicy mustard
• 1 tsp. creamy horseradish
• 1 tsp. curry powder
• Pinch of Cayenne pepper
• Salt and pepper, to taste
• Pickle juice soaked mustard seeds
• Poppy seeds
• Tiny daisies for garnish

Directions:

1. Place eggs in a large pot. Cover with cold water. Place the pan over high heat and bring to a boil. Turn off heat and cover and let sit for 2-14 minutes.
2. Once boiled, place them in a bowl of cold water for 10 minutes.
3. Once the eggs are cool, remove the shells and slice them carefully in half.
4. Remove the yokes and push them through a mesh strainer into your mixing bowl. Mix in the mayonnaise, mustard and creamy horseradish with a few shakes of salt and a few shakes of fresh pepper.
5. Separate your filling into two bowls, equally. To one bowl of filling, add a pinch of cayenne pepper and a teaspoon of curry and mix.
6. Lay down two pieces of cellophane on a flat surface and and spoon filling onto each. Roll them up so you have two tubes of filling. Snip the ends.
7. Place both of your tubes into a pastry piping bag, and squeeze into your egg halves.
8. Garnish with mustard seeds, poppy seeds and daisies.

Mediterranean Deviled Eggs with Olives and Feta Cheese

Ingredients:

• 12 eggs, hard-boiled, halved, and yolks removed
• 1/3 cup mayonnaise
• 3 tablespoons feta cheese
• 3 tablespoons olive/caper juice
• 18 Kalamata olives (or regular black olives), sliced
• 2 tablespoons red onion, chopped fine
• 2 tablespoons capers, rough chopped
• salt and pepper to taste

Directions:

• Separate the yolks from the egg whites.
• Place the yolks in a small bowl and mash with a fork to break them up.
• Add the mayonnaise, feta, juice, olives, red onion, and capers.
• Stir to combine completely.
• Put mixture in a piping bag or zip top bag.
• Pipe into the egg white halves.
• Serve with a few pieces of feta and sliced olives for garnish.