Kid Friendly Deviled Eggs Recipes – Cute Festive Dishes for Your Children

A beautifully decorated Easter table, delicious food, the whole family together – this is what comes to mind when we plan how to spend the holidays. Those who have small children usually prepare something tasty especially for them. Deviled eggs are a delicious appetizer, but most recipes are a bit too hot or spicy for the little ones. We will give you 8 kid friendly deviled eggs recipes which you can prepare together with the children!

This dish has a lot of advantages. The first one, of course, is that it is prepared quickly and few recipes can compete with deviled eggs in terms of cooking time. Another advantage is that you can be really creative and serve an original, beautiful dish on the festive table. Last, but not least, eggs are very nutritious and useful. They contain a lot of vitamins and microelements which makes eggs one of the superfoods.

Kid friendly deviled eggs recipes – how to make them more interesting?

When we talk about kid friendly deviled eggs recipes, there are two elements that you need to keep in mind – the ingredients and the appearance. Children do not like hot and spicy food so it is best if you do not use chili, mustard or other ingredients that are not suitable for kids.

On the other hand, this dish is a great way to “hide” vegetables in the stuffing and make your deviled eggs colorful and full of vitamins. For example, beetroot will make the stuffing purple, while spinach will make it green. You can experiment and make fantastic and colorful kid friendly deviled eggs!

Also read: Easy and Cute Halloween Appetizer Recipe for Adults – Jalapeno Mummies!

“How to make Devil Eggs” – Kid friendly deviled eggs recipes

Ingredients:

• 6 eggs
• 3 tbsp mayonnaise
• 2 tsp mild mustard (Dijon, for example)
• 1 tsp white wine vinegar
• Pinch of paprika
• Pinch salt and freshly ground pepper
• ¼ red pepper, cut into four 1/2-inch (1 cm) wide strips
• ¼ green pepper, cut into four 1/2-inch (1 cm) wide strips
• 2 fresh chives

Directions:

1. Place eggs in single layer in saucepan and pour in enough cold water to come at least 1 inch (2.5 cm) over eggs. Bring to boil over high heat. Remove from heat, cover and let stand for 10 minutes. Drain and rinse under cold water.
2. Peel eggs and halve lengthwise. Place on serving plate. Remove yolks carefully with small spoon and transfer to small bowl.
3. Add mayonnaise, mustard, vinegar, paprika, salt and pepper. Mash with fork until smooth, transfer to piping bag fitted with large tip. Pipe evenly into egg white halves.
4. Cut 6 triangles from each red pepper strip to make 24 small triangles. Repeat with green pepper. Place 2 pieces of red pepper on eggs to resemble devil’s horns. Place 2 pieces of green pepper on eggs to resemble fangs. Snip chives into 24 pieces and place 2 pieces on each egg to resemble eyes.
5. Refrigerate until serving.

How to Make Deviled Egg Bunnies

Ingredients:

• Dozen hard-boiled eggs
• 1-2 Tbsp mayonnaise
• 2-3 Tbsp Greek yogurt
• 1 tsp Dijon mustard
• Salt and Pepper
• Toppings: radish, carrots, chives, olives, dill, and capers

Directions:

1. Bring eggs to a gentle boil for about 10 minutes then let them sit in the hot water for about another 5 minutes, covered. Cool them completely in an ice bath for 10 minutes.
2. Peel eggs and slice them in half lengthwise.
3. Remove yolks and place in a medium size bowl. Mash well with a fork.
4. Add yogurt, mayonnaise and mustard to the egg yolks and blend well.
5. Fill the egg white halves with prepared yolk mixture using a small spoon or pastry bag.
6. Decorate the eggs with eyes, nose, whiskers and a smile using your choice of toppings.

Chirp, Chirp Deviled Eggs

Ingredients:

• 6 hard-boiled large eggs
• 3 tablespoons light mayonnaise
• 3 tablespoons finely diced orange bell pepper or peeled and shredded carrot
• 1/8 teaspoon salt
• A few pinches of pepper
• Orange bell pepper or cooked carrot
• Sliced black olives
• Fresh dill or parsley (optional)

Directions:

• Place eggs in single layer in saucepan and pour in enough cold water to come at least 1 inch (2.5 cm) over eggs. Bring to boil over high heat. Remove from heat, cover and let stand for 10 minutes. Drain and rinse under cold water.
• Peel eggs and cut in halve lengthwise.
• Carefully remove the yolks, placing them in a bowl.
• Mash the egg yolks with the back of a fork.
• Add the mayonnaise, bell pepper (or carrot), mustard, salt, and pepper, and stir to combine.
• Place the egg yolk mixture in a zip-top plastic sandwich bag and seal it.
• Snip half an inch off one bottom corner of the sandwich bag and use it to squeeze an equal amount of the mixture into each egg white half.
• To decorate the chicks, cut small triangles out of several strips of bell pepper (or cooked carrot) and use them for the beaks; use the sliced black olives for the eyes, and the dill or parsley, as desired, for feathers.

Sailing Boats Deviled Eggs Recipe

Ingredients:

• Hard Boiled Eggs
• Food Coloring
• Wholemeal Tortilla
• Salad Dressing (Or Sandwich Spread)

Directions:

1. Prepare sails from tortilla chips. Cut triangles from tortilla. Bake in preheat oven at 200C/400F for 5min. Set aside to cool down.
2. Prepare the colorful ships. Put a few drops of food coloring (depending on the color desired) in a cup filled with water. Soak the eggs in coloring water for approximately 5-10min. Cut the colored eggs into halves and remove the yolks. Mash the egg yolks, add in salad dressing and mix well.
3. Use a piping bag to pipe egg yolk mixture into each “Egg white boat”.
4. Put a piece of tortilla chip to make a sail.

DIY Cute Deviled Egg Easter Chicks Recipe

Ingredients:

• 12 eggs
• 4 tbsp light mayonnaise
• 2 tsp Dijon mustard
• Pinch of paprika
• 1 tbsp olive oil
• Salt and pepper to taste
• To decorate:
• ¾ small carrot
• 20 black peppercorns

Directions:

1. Place the eggs in a pan of boiling water to cover the eggs by about 1 inch (2.5 cm). Bring to the boil and then reduce the heat to medium/ low. Cover the pot with a lid and cook the eggs for 10 minutes.
2. Transfer to a bowl of water filled with ice and allow to cool down for 5 – 10 minutes.
3. Peel off the shells carefully.
4. Cut about 1/3 off the top of the eggs until you just cut through the top of the yolk. Carefully scoop out the yolk. Add the yolks to a bowl with all the other filling ingredients and blend until smooth.
5. Transfer to a piping bag and pipe into the eggs white base.
6. Thinly slice a few circles of carrots and cut into 6 – 8 triangles (the beaks), depending on the dimension of your slices. Cut L’s out of carrot slices for feet and add a web by cutting a v in the end!
7. Insert two peppercorns for the eyes, a carrot triangle for the beak and two feet. To insert the feet, simply cut a slight incision with a sharp knife into the egg white base and push in the carrot feet!
8. Place the devilled eggs chicks on a platter and garnish with parsley, chives or dill.

Deviled Egg Easter Baskets Recipe

Ingredients:

• 12 eggs
• 12 fresh parsley branches
• 1 avocado
• ⅓ cup light mayonnaise
• ½ tsp. salt
• ¼ tsp. black ground pepper
• 4 strips cooked bacon

Directions:

• Cook the bacon and let it cool.
• Rinse parsley branches. Separate leaves from stems. Trim stems if necessary to 3 inches/7 cm long. Set aside until ready.
• Place the eggs in a pan of boiling water to cover the eggs by about 1 inch (2.5 cm). Bring to the boil and then reduce the heat to medium/ low. Cover the pot with a lid and cook the eggs for 10 minutes.
• Transfer to a bowl of water filled with ice and allow to cool down for 5 – 10 minutes.
• Trim ¼ off the thinner side of the egg. Remove the yolk and place egg whites onto an egg platter. Place ¼ trimmed off egg pieces into a small bowl.
• Cut bacon into smaller pieces and process in the food processor for a couple of minutes.
• Add eggs and process it for a minute or so.
• Then add the rest of the ingredients – avocado, parsley leaves, mayonnaise, salt and pepper and process it for a couple of minutes or until all combined and smooth to texture.
• Fill half of the yolk mixture into piping bag with star tip.
• Pipe each egg white with yolk mixture.
• Bend and insert parsley stem into each side of an egg. Decorate with a parsley leaf and refrigerate in a container covered with a lid for a couple of hours for the egg to firm up before serving.

Vegetable Deviled Eggs for Kids

Ingredients:

• 8 eggs
• ¼ cup plain Greek yogurt
• ¼ cup vegetable puree – sweet potato, beet, peas, fresh avocado, baby spinach
• 1 tablespoon Dijon mustard
• 1 teaspoon white-wine vinegar or lime juice
• ¼ teaspoon salt
• ¼ cup chives finely chopped (optional)
• 1 tsp paprika optional (optional)

Directions:

1. Place eggs in single layer in saucepan and pour in enough cold water to come at least 1 inch (2.5 cm) over eggs. Bring to boil over high heat. Remove from heat, cover and let stand for 10 minutes. Drain and rinse under cold water.
2. Choose one vegetable for the filling and prepare the puree. Steam 1/4 cup of your vegetable until tender. After cooked mash with a fork or puree using a food processor or blender. If you choose spinach, steam 2 cups fresh spinach until just wilted, pat dry, and puree in a food processor. Set vegetable aside to cool.
3. Peel the eggs and slice each in half lengthwise. Place the yolks into a medium bowl. Add the yogurt, the vegetable puree, mustard, vinegar, and salt, and mash with a fork to combine thoroughly. Taste and adjust the salt as needed.
4. Spoon filling into a zip top bag or piping bag. Place into the fridge until just before serving. When ready to serve, snip off one corner of the bag and pipe filling into the egg whites.
5. Sprinkle with chopped chives and paprika for an added flare.
6. Serve immediately.

Deviled Egg Bunny Feet Recipe

Ingredients:

• 12 Eggs
• 1/3 cup mayonnaise
• 1 teaspoon Dijon mustard
• 11/2 teaspoons apple cider vinegar
• 1/4 teaspoon Worcestershire sauce
• 1/8 teaspoon paprika
• Salt and pepper, to taste
• Pink food coloring

Directions:

1. Arrange your eggs in a pot and pour cold water over top until it measures 1 inch/2,5cm above the top of the eggs.
2. Heat on medium-high heat just until the water starts to boil. Remove from the heat and cover with lid. Keep covered for 14 minutes. Remove lid and drain off the hot water.
3. Fill pan with cold water. Drain that cold water then fill the pan with ice water. Let the eggs sit in the ice water for 15 minutes in order to cool the eggs completely.
4. Peel the eggs, cut them in half lengthwise and remove the yolks.
5. Place yolks in a bowl and smash using a fork. Stir in deviled egg ingredients including pink food coloring. Press the mixture through a fine mesh sieve.
6. Spoon the deviled egg filling into a pastry bag or a large zip top bag and snip off the tip. Pipe three toes on the white curve of each egg then fill with filling.