Coming up with the menu for a get-together can be the most challenging part of the whole process. How do you please everyone with food that everyone likes? Well, you stick to the classics, like deviled eggs. Especially with Easter just around the corner, deviled eggs are the perfect appetizer! But we don’t want you to keep making the same old standard stuffed eggs, which is where our 3 unique ways to make deviled Easter eggs come in – not only do they taste amazing, they’re also stunning to look at!
Prep Time: 20 minutes
Cooking Time: 60 minutes
Difficulty Level: Easy
1. Pull-Apart Deviled Easter Eggs
You’ll Need:
- 12 hard-boiled eggs
- 4 oz cream cheese
- 3 tbsp mayonnaise
- salt & pepper to taste
- 2 tbsp beet puree
- 1 tsp ground turmeric
- 2 tbsp carrot puree
- 2 tbsp spinach puree
- red & yellow bell pepper, chives, and black olives to garnish
Here’s How:
1.1 Cut the hard-boiled eggs in half lengthwise and add the egg yolks to a bowl. Arrange the halved eggs in the form of a large egg on a platter.
1.2 Add the cream cheese, mayonnaise, salt, and pepper to the egg yolks and mix everything until smooth and creamy.
1.3 Divide the mixture between 4 bowls in the following proportions: 40%, 20%, 20%, and 20%.
1.4 Add the beet puree to the bowl with 40% of the egg yolk mixture, add the ground turmeric to the second bowl, add the carrot puree to the third bowl, and add the spinach puree to the fourth bowl.
1.5 Spoon each of the creams into a piping bag and pipe them into and over the halved eggs. Garnish the giant deviled Easter egg with diced bell peppers, sliced olives, and chives and refrigerate for about 30 minutes before serving.
2. Deviled Easter Egg Pops
You’ll Need:
- 16 eggs, separated
- 6 popsicle sticks
- 2 tbsp mayonnaise
- 1 tsp hot sauce
- salt & pepper to taste
- 8 x 8-inch glass baking dish
- Easter-themed cookie cutters
Here’s How:
2.1 Separate the eggs and carefully whisk both parts. Pour the egg whites into a glass baking dish and place the dish in a deep roasting tray. Add hot water to the roasting tray and cover the egg whites with aluminum foil. Transfer the roasting tray with the baking dish to a preheated oven set to 275°F and cook for 35 minutes. Let the egg whites cool completely afterwards.
2.2 Add the egg yolks to a freezer bag, squish them until smooth, place the freezer bag in a pot of simmering water, cook for about 10 minutes, and let cool afterwards.
2.3 Add the cooked egg yolks to a bowl along with the mayonnaise, hot sauce, salt, and pepper, mix well, and spoon the cream into a piping bag.
2.4 Using Easter-themed cookie cutters, carefully cut out different shapes from the egg whites and transfer them to a plate. Carefully insert a popsicle stick into each egg white shape.
2.5 Pipe the deviled egg cream onto the egg white shapes.
3. Colored Deviled Easter Eggs
You’ll Need:
- 8 hard-boiled eggs
- beet juice + water
- carrot juice + water
- red cabbage juice + water
- ground turmeric + water
- 3 tbsp mayonnaise
- 1 tsp hot sauce
- salt & pepper to taste
- chives to garnish
Here’s How:
3.1 Fill 4 bowls with water and add beet juice to the first bowl, carrot juice to the second bowl, red cabbage juice to the third bowl, and ground turmeric to the fourth bowl. Place 4 egg halves into each bowl and let them sit overnight.
3.2 The next day, mix the egg yolks with the mayonnaise, hot sauce, salt, and pepper until smooth and spoon the mixture into a piping bag.
3.3 Fill the colored egg halves with the deviled egg cream and garnish with chives.
Now there’s nothing holding you back from that perfect Easter brunch! These deviled Easter eggs definitely need to be on your Easter menu, right alongside tons of chocolate bunnies!