You’ve probably had the classic version of this appetizer countless times, but get ready to kick it up a notch with these Easter Deviled Eggs! Whether you’re celebrating Easter, hosting a brunch, or just want to brighten up your table, these vibrant deviled eggs are as fun to make as they are to eat.
What to Have Ready
Most of these Easter deviled eggs ingredients are the same simple ingredients you’d use for traditional deviled eggs with just a couple of twists. A full list of ingredients with measurements is available in the printable recipe card below.
- Hard-Boiled Eggs – Chilled eggs peel much easier than warm ones, so be sure to let them cool completely before peeling.
- Mayonnaise – This condiment gives the filling its creamy, rich texture. Use a high-quality mayo for the best flavor — or make a homemade version!
- White Vinegar – Vinegar adds a little zing to balance out the richness.
- Dijon Mustard – Dijon gives the filling a bit of tanginess that regular yellow mustard just doesn’t have.
- Kosher Salt – Salt brings out the flavor of all of the other ingredients, rounding out the filling.
- Ground White Pepper – White pepper is a bit milder than black pepper and blends seamlessly into the creamy filling.
- Smoked Paprika – This spice puts a smoky spin on the classic recipe.
- Gel Food Coloring – The secret to those stunning, vibrant egg whites! Choose any colors you like to match the occasion.
The Play-by-Play
It only takes a few extra minutes to turn these Easter deviled eggs into a colorful starter or snack!
- Prep the Eggs. Use a sharp knife to halve each hard-boiled egg. Scoop the yolks into a bowl.
- Make It Smooth. Run the eggs through a ricer or use a potato masher or a fork to break down the yolks.
- Mix the Filling. Slowly mix in the mayo while beating the mixture with a hand mixer (or use a stand mixer). between each addition to keep it fluffy. Then, stir in the vinegar, Dijon mustard, salt, white pepper, and smoked paprika.
- Dye the Whites. In small bowls, mix gel food coloring with water. Submerge the egg whites for about 10-15 minutes or until they reach the perfect shade. Once done, place them on a plate lined with paper towels to drain.
- Fill ‘Em Up. Pipe or spoon the yolk mixture back into the colorful egg whites.
- Garnish and Chill. Sprinkle with a little more smoked paprika or minced parsley. Then pop them into fridge until ready to serve.
5S Philosophy 👩🍳
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- Salt – Salt isn’t just about making food salty — it’s about making flavors pop. Kosher salt does the job perfectly in this recipe.
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- Seasoning – White pepper and smoked paprika give these eggs a little kick. They’re the secret to why these taste even better than your average deviled eggs.
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- Sauces – Mayonnaise is the key to making Easter deviled eggs irresistibly creamy. If you want to change things up, try swapping in a little sour cream or Greek yogurt.
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- Swaps – Not a fan of smoked paprika? Try regular paprika or even a pinch of cayenne for some heat. And if you don’t have white vinegar, apple cider vinegar works too.
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- Senses – These eggs don’t just look good — they smell incredible too. The tangy, smoky filling hits your nose first, making them impossible to resist! And the texture is heavenly: it’s smooth, creamy, and has just the right amount of richness
What Completes the Meal
Easter deviled eggs are great on their own, but if you want to turn them into a full spread, try other appetizers like smoked salmon crackers, Italian pinwheels, tortellini salad skewers, and balsamic cherry crostini with goat cheese.
And if you’re serving these at brunch, some sausage crescents or a tray of Dijon roasted potatoes would pair well, too.
Storage and Freezing
You can prep the filling a day in advance and store it in the fridge. Just fill the whites when you’re ready to serve.
How to Store
You can store assembled deviled eggs in an airtight container in the fridge for up to two days.
Can I Freeze Easter Deviled Eggs?
We don’t recommend freezing these Easter deviled eggs — the texture of the filling changes once they’re frozen, and it’s just not the same.
Your Questions Answered
Chilling them in an ice bath right after boiling makes all the difference. Older eggs also tend to peel more easily than fresh ones.
Absolutely! Beet juice, turmeric, and blueberry juice all work as natural dyes, though the colors may not be as vibrant.
For sure! A little cayenne pepper or a few dashes of hot sauce mixed into the filling will add some heat without overpowering the other flavors.
More Easter Recipes
Looking for more dishes for your Easter spread? These are some of our favorites!
Easter Deviled Eggs
Ingredients
Easter Deviled Eggs:
- 12 hard boiled eggs , chilled
- 1/2 cup mayonnaise
- 2 teaspoons white vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon smoked paprika
- gel food coloring
Garnish:
Instructions
- Cut the 12 hard boiled eggs in half, either lengthwise or widthwise. Using a spoon, remove egg yolks and place them in a separate bowl.
- Make egg yolks as smooth as possible using a ricer, potato masher, grater or just a fork.
- Using a stand mixer or electric hand mixer, slowly add the 1/2 cup mayonnaise, whipping between each addition.
- When fully incorporated, add the 2 teaspoons white vinegar, 2 teaspoons Dijon mustard, 1/4 teaspoon Kosher salt, 1/4 teaspoon ground white pepper and 1/4 teaspoon smoked paprika.
- Place 2-3 drops of desired gel food coloring in separate bowls with about 1 – 1 1/2 cups water, stirring until dissolved. Place the egg white halves into each bowl, steeping for 10-15 minutes or until they reach the desired richness of color. Spoon out of the water and drain, well down, on a paper towel lined plate.
- Place the filling into a piping bag, airtight plastic bag or just use a spoon and fill the egg white shells.
- If desired, dust the tops with the smoked paprika and minced parsley for garnish.
- Refrigerate until ready to serve.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
