3 Must-Make Deviled Egg Recipes for Easter
Well, it’s been four years since I last posted to my blog. Time flies when you’re raising a kiddo. But here I am, and hopefully blogging will become part of my routine (and adult therapy) again. Because shoot, I sure have missed it. Posting recipes to Instagram just isn’t the same.
I can’t think of a better way to enter back into this world than with some of my most favorite deviled egg recipes. If you know me, you know I’m kind of a deviled egg queen. Easter is probably my second favorite holiday next to Christmas, and I’d attribute 90% of that to the deviled egg devouring that goes down on the spring holiday.
I just cannot get enough of them.
I’ve created all sorts of fun deviled egg variations over the years. And while the traditional mayo blend with a sprinkling of paprika is always solid, I’m all about a fancier version with all the bells and whistles.
How to: Hard Boiled Egg Method
When it comes to boiling your eggs, there are so many “tried and true” methods, so I’d stick with what works best for you. Personally, I’m into gently dropping them into boiling water, setting the timer for 12 minutes, then immediately adding to an ice bath. I like to peel them as soon as possible too, as I find they peel the best right after cooking, and when still wet from the ice bath. But you do you!
Southern Fried Pickle Deviled Eggs
One of my absolute favorite deviled eggs recipes to date relies on store-bought fried chicken pieces, hamburger (pickle) chips, and some Crystal hot sauce. It’s so easy but the presentation is fun and the crispy, tangy, and creamy flavors and textures just make sense.
You can see my exact recipe linked here.
2. Prosciutto + Pesto Deviled Eggs
For a deviled egg recipe that feels a little more refined, my Prosciutto and Pesto version is the bee’s knees. And while you can totally use store bought pesto, I’d highly recommend making your own for this recipe and well, always. With a food processor or even a smoothie machine, it’s really quite simple and the fresh flavors from homemade pesto are just incomparable.
***For a quick tutorial, check out my Instagram recipe reel here.
Ingredients:
7-8 hard boiled eggs (see note below)
3 tablespoons mayo
1 1/2 tablespoons parmesan cheese, finely grated
1/4 teaspoon salt, to start (parmesan is a very salty cheese)
pepper
2 ounces high quality prosciutto, torn into small sections
Homemade pesto (recipe below)
For the Pesto:
3 cups arugula or spinach, packed
6-10 large fresh basil leaves
1/3 cup pistachios or walnuts OR 3 tablespoons pine nuts
1/4 cup green peas – optional, but I love the fresh zing and color
1/3 cup parmigiano reggiano, finely grated
2 cloves garlic
Squeeze of lemon
Salt and pepper
1/3-1/2c EVOO
To a food processor, add all ingredients but only half the extra virgin olive oil. Pulse until well combined. Then, slowly add in more EVOO until it's reached the perfect consistency.
Directions:
Remove the shell from your eggs and using a very sharp knife, cut in half lengthwise. With a small spoon or your fingers, gently remove the yolks into a small mixing bowl. Using the back of a fork, mash down the yolks until it’s a very fine crumb consistency.
Add the mayonnaise, salt, pepper, and parmesan to the bowl and mix well. Taste for salt. If needed, add another 1/4 tsp and mix well.
Using a small spoon or piping bag, add the yolk mixture back into the egg white halves, reserving 2-4 egg white halves as a snack for later (see note below)
Top each egg half with a teaspoon of pesto and then a torn piece or two of prosciutto.
Serve and enjoy!
Note: I like to pile my deviled eggs high with yolk filling. This is why I boil an extra 1-2 eggs and reserve the whites for snacking.
3. Everything Bagel Salmon Deviled Eggs
While this deviled egg recipe might require the most ingredients, I can assure you; it’s incredibly easy…and so, so worth it. Especially if you’re a bagel and lox lover like me. It’s unexpected and super playful with all the various colors and textures. If you’re aiming to impress a group of food lovers, look no further, seriously.
***For a quick tutorial, check out my Instagram recipe reel here.
Ingredients:
7-8 hard boiled eggs
3 tablespoons mayo
2 ounces smoked salmon, chopped very fine
1/4 teaspoon salt, to start
pepper
1/4 cup whipped cream cheese
2-3 tablespoons pickled red onions, chopped (see note below)
3 tablespoons chives, chopped long
Everything but the bagel seasoning, or similar
Directions
1. Remove the shell from your eggs and using a very sharp knife, cut in half lengthwise. With a small spoon or your fingers, gently remove the yolks into a small mixing bowl. Using the back of a fork, mash down the yolks until it’s a very fine crumb consistency.
2. Add the mayo, salt, and pepper and mix well. Fold in the salmon. Taste for salt and add more if needed.
3. Using a small spoon or piping bag, add your yolk and salmon mixture back into the egg whites, reserving a few egg white halves for snacking so you have extra yolk mixture and can pile the eggs high.
4. Top with a tiny dollop of cream cheese, a hefty pinch of pickled onions, a few chives, and Everything But The Bagel seasoning.
5. Serve and enjoy!
