My New Cookbook is Out! Check Out Now!
10 Easter Deviled Egg Recipes with a Creative Twist
This page contains affiliate links and I earn a commission if you make a purchase through one of the links, at no cost to you.
Did you know that deviled eggs have been a popular dish for centuries, often making their way to festive gatherings like Easter? In this collection, you’ll discover 10 delightful deviled egg recipes that feature a fun and creative twist, perfect for brightening up your holiday table. Get ready to impress your friends and family with vibrant flavors and stunning presentations, from Rainbow Swirled to Bacon-Wrapped options that will leave everyone craving more!
Shop Our Must-Haves
1. Garden Party Deviled Eggs
Indulge your guests with these delightful Garden Party Deviled Eggs. Bursting with fresh flavors and vibrant colors, they make for the perfect appetizer at any spring gathering. Easy to prepare, these deviled eggs will elevate your next garden party!
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- 2 tablespoons finely chopped fresh chives
- 2 tablespoons finely chopped fresh dill
- 1/4 cup finely chopped red bell pepper
- 1/4 cup diced cucumber
- Microgreens for garnish
Instructions:
- Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove from heat, and let it sit for 12 minutes.
- After 12 minutes, carefully transfer the eggs to an ice bath to cool for about 10 minutes. This will make peeling easier.
- Once the eggs are cool, peel them and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Mash the yolks with a fork and add the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix until smooth and creamy.
- Stir in the chives, dill, red bell pepper, and cucumber until evenly combined.
- Spoon or pipe the yolk mixture back into the egg whites.
- Garnish with microgreens for an extra touch of elegance.
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Tips:
For an extra flavor boost, consider adding a dash of smoked paprika or cayenne pepper to the yolk mixture. You can customize the herbs and veggies based on what’s fresh and in season. Enjoy experimenting with different toppings, like crumbled feta or sliced olives!
Nutrition Facts:
- Calories: 70
- Protein: 6g
- Carbohydrates: 1g
- Fat: 5g
- Cholesterol: 186mg
- Sodium: 100mg
2. Rainbow Swirled Deviled Eggs
Add a pop of color to your next gathering with these vibrant Rainbow Swirled Deviled Eggs! Not only are they a feast for the eyes, but they are also deliciously creamy and full of flavor. Perfect for Easter celebrations or any festive occasion!
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
Servings: 12 eggs
Ingredients:
- 6 large eggs, hard-boiled
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt and pepper to taste
- Food coloring in red, blue, yellow, green, orange, and purple
- 1/4 cup water (for dyeing)
Instructions:
- Hard-boil the eggs by placing them in a pot, covering them with water, and bringing it to a boil. Once boiling, reduce the heat and let simmer for about 10-12 minutes. Remove from heat and cool the eggs in ice water.
- Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- Mash the yolks with the mayonnaise, Dijon mustard, white vinegar, and season with salt and pepper until smooth and creamy.
- Divide the yolk mixture evenly into small bowls (about 6 bowls).
- In each bowl, add a few drops of different food coloring to create various colors. Stir gently to swirl the colors, but do not overmix to maintain the swirled effect.
- Using a piping bag or spoon, fill each egg white half with the colorful yolk mixture.
- Arrange the filled eggs on a platter and refrigerate for at least 30 minutes to set and chill before serving.
Tips:
To make these deviled eggs even more flavorful, consider adding a pinch of paprika or some finely chopped chives to the yolk mixture. You can also experiment with different flavor combinations by adding sriracha for a spicy kick!
Nutrition Facts:
- Calories: 70 per egg half
- Protein: 4g
- Fat: 5g
- Carbohydrates: 1g
- Cholesterol: 185mg
- Sodium: 60mg
3. Bacon-Wrapped Deviled Eggs
Bacon-Wrapped Deviled Eggs are a delightful twist on the classic appetizer, combining the creaminess of deviled eggs with the savory crunch of crispy bacon. Perfect for parties or gatherings, these little bites of joy are sure to impress!
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time: 10 minutes
Total Time: 45 minutes
Servings: 12
Ingredients:
- 6 large eggs
- 6 slices of bacon
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- Paprika for garnish
- Fresh chives for garnish
Instructions:
- Preheat your oven to 400°F (200°C).
- Place the eggs in a pot and cover them with cold water. Bring to a boil over medium heat. Once boiling, cover the pot and remove it from the heat. Let sit for 12 minutes.
- After 12 minutes, transfer the eggs to an ice bath to cool for about 10 minutes. This will make them easier to peel.
- Meanwhile, in a skillet over medium heat, cook the bacon slices until crispy. Once cooked, remove them and place them on a paper towel to absorb excess grease.
- Once the eggs are cooled, peel them and cut each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- To the bowl with the yolks, add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mash and mix until smooth.
- Spoon or pipe the yolk mixture back into the egg whites.
- Cut each slice of bacon in half and wrap each half around the filled egg halves. Secure with a toothpick if necessary.
- Place the bacon-wrapped deviled eggs on a baking sheet and bake in the preheated oven for about 10 minutes, or until the bacon is crispy.
- Remove from the oven and let them cool slightly. Sprinkle with paprika and garnish with chopped chives before serving.
Tips:
For an extra kick, consider adding a dash of hot sauce or cayenne pepper to the yolk mixture. You can also experiment with different types of bacon or add toppings such as crumbled blue cheese for added flavor.
Nutrition Facts:
- Calories: 120 per egg half
- Protein: 7g
- Fat: 9g
- Carbohydrates: 1g
- Fiber: 0g
- Sodium: 150mg
4. Spicy Sriracha Deviled Eggs
Spicy Sriracha Deviled Eggs are the perfect combination of creamy, tangy, and spicy flavors, making them an irresistible treat for your next gathering. These eggs are not only easy to make but also pack a flavorful punch that will leave your guests asking for more!
Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 55 minutes
Servings: 12
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Sriracha sauce (adjust to taste)
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper, to taste
- Paprika, for garnish
- Fresh chives or green onions, chopped, for garnish
Instructions:
- Place the eggs in a saucepan and cover them with cold water. Bring to a gentle boil over medium heat.
- Once boiling, remove the saucepan from heat, cover, and let it sit for 10 minutes.
- After 10 minutes, transfer the eggs to an ice bath to cool for about 5 minutes. This helps to stop the cooking process and makes peeling easier.
- Peel the eggs carefully and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Mash the yolks with a fork, and then add mayonnaise, Sriracha sauce, Dijon mustard, and apple cider vinegar. Mix until smooth and creamy.
- Season the mixture with salt and pepper to taste.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Sprinkle with paprika and garnish with chopped chives or green onions for an extra pop of flavor and color.
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving to enhance the flavors.
Tips:
For an extra kick, add more Sriracha to the yolk mixture or top the eggs with sliced jalapeños. You can also substitute Greek yogurt for half of the mayonnaise for a lighter version without sacrificing flavor!
Nutrition Facts:
- Calories: 60 per egg
- Total Fat: 5g
- Saturated Fat: 1g
- Cholesterol: 186mg
- Sodium: 90mg
- Total Carbohydrates: 1g
- Protein: 3g
5. Avocado-Cilantro Deviled Eggs
Avocado-Cilantro Deviled Eggs are a delightful twist on the classic deviled eggs. Creamy avocado paired with zesty cilantro creates a flavor explosion that’s perfect for any occasion, especially during holiday gatherings.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6
Ingredients:
- 6 large eggs
- 1 ripe avocado
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Optional: paprika for garnish
Instructions:
- Start by hard boiling the eggs: Place the eggs in a pot and cover them with cold water. Bring to a boil, then cover and remove from heat. Let them sit for 10-12 minutes.
- Once done, transfer the eggs to a bowl of ice water and let them cool for about 5 minutes. Peel the eggs under cold running water for easier peeling.
- Carefully slice each egg in half lengthwise and remove the yolks.
- In a medium bowl, mash the yolks with the avocado, cilantro, lime juice, and Dijon mustard until creamy and well combined. Season with salt and pepper to taste.
- Spoon or pipe the avocado mixture back into the egg white halves.
- If desired, sprinkle a pinch of paprika on top for garnish. Serve immediately or chill before serving.
Tips:
For added flavor, consider incorporating a bit of chopped jalapeño to the avocado mixture for a spicy kick. You can also enhance the creaminess by adding a dollop of Greek yogurt or sour cream to the filling.
Nutrition Facts:
- Calories: 100 per serving
- Protein: 6g
- Fat: 7g
- Carbohydrates: 5g
- Fiber: 2g
- Cholesterol: 186mg
- Sodium: 60mg
6. Beet-Infused Deviled Eggs
Experience a vibrant twist on classic deviled eggs with these Beet-Infused Deviled Eggs. The stunning pink hue from the beets not only adds visual appeal but also a subtle earthy flavor that complements the creaminess of the yolks. Perfect for Easter or any gathering!
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Ingredients:
- 6 large eggs
- 1 medium beet, cooked and peeled
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
- Fresh dill for garnish
- Optional: paprika for sprinkling
Instructions:
- Start by hard boiling the eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, cover the pot and remove it from heat, letting the eggs sit for 12 minutes.
- After 12 minutes, transfer the eggs to an ice bath to cool for at least 5 minutes. This makes peeling easier and stops the cooking process.
- Once the eggs are cooled, carefully peel them and cut each egg in half lengthwise. Remove the yolks and place them in a bowl.
- In a blender or food processor, blend the cooked beet until smooth.
- Add the egg yolks, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper to the beet puree in the blender. Blend until the mixture is creamy and well combined.
- Taste and adjust seasoning as needed.
- Using a piping bag or a spoon, fill each egg white half with the beet-infused yolk mixture.
- Garnish with fresh dill and a sprinkle of paprika if desired.
- Place the filled deviled eggs in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Tips:
For an extra flavor boost, try adding a pinch of garlic powder or a dash of hot sauce to the beet mixture. You can also experiment with other herbs like chives or parsley for a fresh finish!
Nutrition Facts:
- Calories: 60 per egg
- Protein: 4g
- Fat: 5g
- Carbohydrates: 1g
- Fiber: 0g
- Sugar: 0g
7. Mediterranean Herb Deviled Eggs
Mediterranean Herb Deviled Eggs are a delightful twist on the traditional deviled egg, infused with vibrant Mediterranean flavors. They’re perfect for gatherings, brunches, or as a simple yet elegant appetizer.
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 12 deviled eggs
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 tablespoon Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Paprika, for garnish
- Extra herbs for garnish (optional)
Instructions:
- Start by hard boiling the eggs. Place them in a pot, cover with water, and bring to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes.
- After 12 minutes, transfer the eggs to an ice bath to cool for about 5-10 minutes. This will make peeling easier.
- Once cooled, peel the eggs and slice them in half lengthwise. Gently scoop the yolks into a mixing bowl and set the white halves aside.
- In the mixing bowl containing the yolks, add the mayonnaise, Greek yogurt, Dijon mustard, parsley, dill, oregano, lemon juice, and season with salt and pepper.
- Mash the mixture together until it’s smooth and well combined. Taste and adjust the seasoning if necessary.
- Spoon or pipe the filling back into the egg white halves.
- Sprinkle the tops with a dash of paprika and garnish with extra herbs if desired.
- Place the deviled eggs on a serving platter and refrigerate for at least 30 minutes before serving to let the flavors meld together.
Tips:
For an extra kick, consider adding a pinch of red pepper flakes or a dash of hot sauce to the yolk mixture. To enhance the flavor even further, let the deviled eggs chill in the refrigerator overnight before serving.
Nutrition Facts:
- Calories: 70 per egg
- Protein: 5g
- Fat: 5g
- Carbohydrates: 1g
- Fiber: 0g
- Sugars: 0g
8. Curry-Pineapple Deviled Eggs
Curry-Pineapple Deviled Eggs are a delightful twist on the classic deviled egg recipe. The combination of curry powder and pineapple adds a unique flavor profile that is sure to impress your guests during any gathering.
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon curry powder
- 2 tablespoons pineapple juice
- 1/4 cup fresh pineapple, finely chopped
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions:
- Begin by hard-boiling the eggs. Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil, then remove from heat and cover the saucepan. Let the eggs sit for 12 minutes.
- Once cooked, place the eggs in an ice bath for about 5 minutes to cool. This will make peeling easier.
- Carefully peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- Mash the yolks with a fork until smooth. Add the mayonnaise, curry powder, pineapple juice, finely chopped pineapple, Dijon mustard, and season with salt and pepper to taste. Mix until well combined and creamy.
- Using a piping bag or a spoon, fill the egg whites with the yolk mixture.
- Garnish each deviled egg with a sprinkle of cilantro or parsley for a fresh pop of color and flavor.
- Chill the deviled eggs in the refrigerator for at least 30 minutes before serving for the best flavor.
Tips:
For an extra kick, consider adding a sprinkle of cayenne pepper to the yolk mixture. You can also experiment with using Greek yogurt instead of mayonnaise for a lighter version. Fresh herbs can elevate the flavor, so don’t skip the garnish!
Nutrition Facts:
- Calories: 120
- Protein: 5g
- Carbohydrates: 3g
- Fat: 9g
- Fiber: 0g
- Sugar: 1g
9. Smoked Salmon Deviled Eggs
Smoked Salmon Deviled Eggs are a sophisticated twist on the classic appetizer, perfect for special occasions or casual gatherings. The rich, creamy filling enhanced with the smoky flavor of salmon creates a delightful bite that will impress your guests.
Prep Time: 15 minutes
Additional Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Ingredients:
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/4 teaspoon smoked paprika
- 1 ounce smoked salmon, chopped
- 1 tablespoon fresh dill, chopped
- Salt and pepper, to taste
- Additional dill sprigs for garnish
Instructions:
- Hard boil the eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Once boiling, cover, remove from heat, and let sit for 10-12 minutes.
- Prepare an ice bath: Fill a large bowl with ice and water.
- Transfer the eggs: After the cooking time, carefully transfer the eggs to the ice bath for 5 minutes to cool.
- Peel the eggs: Once cooled, gently tap the eggs on a hard surface and peel them under running water to help remove the shells easily.
- Halve the eggs: Slice the peeled eggs in half lengthwise and carefully remove the yolks to a mixing bowl.
- Mix the filling: Mash the yolks with a fork, then add mayonnaise, Dijon mustard, lemon juice, smoked paprika, chopped smoked salmon, and dill. Season with salt and pepper to taste.
- Fill the eggs: Spoon or pipe the yolk mixture back into the egg white halves.
- Chill: Refrigerate the filled eggs for 30 minutes to allow the flavors to meld.
- Serve: Garnish with additional dill sprigs and a sprinkle of smoked paprika before serving.
Tips:
For extra flavor, consider adding a dash of hot sauce to the filling. You can also experiment with different herbs like chives or parsley to enhance the taste. Serve these eggs on a platter with lemon wedges for a fresh touch!
Nutrition Facts:
- Calories: 110 per egg
- Protein: 6g
- Fat: 9g
- Carbohydrates: 1g
- Cholesterol: 186mg
- Sodium: 95mg
10. Sweet and Tangy Deviled Eggs
Sweet and Tangy Deviled Eggs are the perfect addition to your holiday spread. Their delightful balance of sweetness and tanginess will have your guests reaching for seconds!
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 12 deviled eggs
Ingredients:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon sweet pickle relish
- 1 teaspoon apple cider vinegar
- 1 teaspoon sugar
- Salt and pepper, to taste
- Paprika, for garnish
- Fresh herbs (like dill or parsley), for garnish
Instructions:
- Start by bringing a pot of water to a boil and gently adding the eggs. Boil for about 10-12 minutes for hard-boiled eggs.
- Once cooked, transfer the eggs to an ice bath for about 5 minutes to cool.
- Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl.
- Mash the yolks with a fork, then add mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, and sugar. Mix until smooth and well-combined.
- Season the mixture with salt and pepper to taste.
- Spoon or pipe the yolk mixture back into the egg whites.
- Sprinkle with a dash of paprika and top with fresh herbs for garnish.
Tips:
For an added kick, you can mix in a dash of hot sauce or some chopped jalapeños into the yolk mixture. Additionally, try using spicy mustard instead of Dijon for a bolder flavor!
Nutrition Facts:
- Calories: 70 per egg
- Protein: 6g
- Fat: 5g
- Carbohydrates: 1g
- Sugar: 1g
- Cholesterol: 186mg
