Easter Deviled Eggs
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5.0
3 reviews
Excellent
Easter Deviled Eggs
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Easter Deviled Eggs make an adorable side dish for a Spring brunch! Turn classic deviled eggs into chicks with two easy toppings.
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Ingredients
- 8 large eggs
- ⅓ cup plain greek yogurt (see notes)
- 1 tablespoon pickle juice (see notes)
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine sea salt , plus more to taste
- 1 carrot , sliced into small triangles for beaks
- black sesame seeds (for eyes)
Instructions
- To hard boil the eggs, bring a large saucepan of water to a boil over high heat. Once the water has reached a rolling boil, use a slotted spoon to gently lower each egg into the pot. Let the eggs boil for 10 minutes.
- When the timer goes off, use a slotted spoon to transfer the boiled eggs to a large bowl filled with ice water. Let the eggs cool in the ice water for 15 minutes, then gently tap the shells on the counter and peel away the shells. Hold the eggs under a stream of running water to help remove the shells, if needed.
- Slice the hard-boiled eggs in half lengthwise and use a small spoon to remove the cooked yolks, adding them to a small mixing bowl. Set the egg whites aside on a serving plate.
- To prepare the filling, add the yogurt, pickle juice, mustard, and salt to the bowl of yolks. Use a fork to mash the mixture together, then taste it and make any adjustments you like. Add more mustard for a tangy flavor or extra salt to boost the overall taste. (I usually use a ½ teaspoon of salt total, but this will vary on the brand you use.) You can also add a tablespoon of water if the mixture is looking dry.
- Transfer the egg yolk mixture to a piping bag or plastic bag, then cut off one end. Squeeze the filling into the egg white halves so they are slightly heaped. To finish off the Easter look, top each filling with a carrot triangle and two black sesame seed eyes.
- Place the deviled eggs in the fridge until ready to serve. You can keep these tightly covered in the fridge for up to 48 hours (for a fresh flavor) and deviled eggs can sit out for serving for up to 2 hours.
Notes
- Nutrition information is for 2 deviled egg halves. This information is automatically calculated and is just an estimate, not a guarantee.
- Greek Yogurt Note: I used full-fat Greek yogurt when testing this recipe, which is very thick. If you're using a low-fat or fat-free version, it might have a runnier consistency, so start with less to make sure your filling doesn't turn out too loose in texture.
- Pickle Juice Note: I tested this recipe with the juice from Bubbie's brand Bread & Butter pickles, which is slightly sweet and tangy. Feel free to use any other pickle brand you love, or use a teaspoon of lemon juice for a similar tangy flavor.
- Black Sesame Seeds: Buying a jar of black sesame seeds costs $10 and is not something I wouldn't use regularly, so I simply picked the black sesame seeds out of my Everything Bagel Seed Mix. As an alternative, you could also use capers or small diced black olives for eyes.
Nutrition Information
Show Details
Calories
87kcal
(4%)
Carbohydrates
2g
(1%)
Protein
7g
(14%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Cholesterol
187mg
(62%)
Sodium
178mg
(7%)
Potassium
100mg
(3%)
Fiber
0.2g
(1%)
Sugar
1g
(2%)
Vitamin A
1535IU
(31%)
Vitamin C
0.5mg
(1%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Calories | 87kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 187mg | 62% |
| Sodium | 178mg | 7% |
| Potassium | 100mg | 2% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 1535IU | 31% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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