Easter Deviled Eggs
Easter Deviled Eggs
Easter Deviled Eggs
Easter Deviled Eggs

Easter Deviled Eggs

David Venable

Hop to it! Make your deviled eggs more fun with new fillings.

Egg-Based Filling

  • 18 eggs, hard boiled, peeled, halved, and yolks separated from the whites
  • 1/4 cup mayonnaise
  • 1 Tbsp Dijon mustard
  • 1/4 cup cream cheese, softened
  • 2 tsp salt
  • 1 tsp pepper

Directions

To prepare the egg-based filling, beating together the egg yolks, mayonnaise, mustard, cream cheese, salt, and pepper in a mixing bowl.
To prepare the unique fillings and to dye the eggs, start by dividing the egg-based filling into 4 small mixing bowls. In the first, add the relish and parsley. In the second, add the pesto and Parmesan. In the third, add the ketchup and chili powder. In the fourth, add the tarragon. Mix each unique filling individually. Set aside.
Dye the egg whites by dipping 6 halves into each of the 4 colors, producing 24 dyed egg whites. (Note: All 36 of the egg-white halves are not needed for dying.)
Place the dyed eggs onto paper towels to dry.
Transfer the 4 unique fillings to small pastry bags or plastic bags with a corner cut off.
Pipe them into the dyed egg-white halves, alternating colors of filling and egg whites. Garnish however you like, with a parsley leaf or a short piece of chive for example.
Arrange the deviled eggs on your favorite egg tray or put fake grass from an Easter basket underneath to make them more festive.

Unique Fillings and Dye

  • 2 Tbsp pickle relish
  • 1 Tbsp parsley, chopped
  • 2 Tbsp pesto
  • 1 tsp Parmesan, grated
  • 2 Tbsp ketchup
  • 1 tsp chili powder
  • 2 Tbsp tarragon, chopped
  • 4 food-safe dye colors, separately mixed with water
  • Parsley, chives, or other topping, for garnish

Cook's Notes

Stick with baking-style food coloring since other dyes have a vinegary flavor.

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