Easter Deviled Egg Recipes
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Spring has finally arrived, and with it comes the excitement of Easter celebrations. Whether you're planning a small gathering with family or hosting a virtual party with friends, deviled eggs are the perfect addition to any Easter menu. They're easy to make, delicious, and always a crowd-pleaser. But if you're tired of the same old classic recipe, why not switch things up with these four creative variations?
First up, we have a spicy twist on the classic deviled egg. This chipotle deviled egg recipe adds a little heat to the mix with smoky chipotle hot sauce from O'Brothers Organics and soy sauce. Perfect for those who like a little kick in their food!
If you're looking for something a little more sophisticated, the tarragon and goat cheese deviled egg recipe might be just the thing. The tangy goat cheese pairs perfectly with the subtle, anise-like flavor of tarragon to create a truly elegant and flavorful dish.
For bacon lovers, we've got you covered with our bacon deviled egg recipe. This savory variation combines crispy bacon with creamy yolk and mayo to create a rich and satisfying bite that's sure to please.
Last but not least, our curry deviled egg recipe adds an exotic touch to this classic dish. The warm, fragrant spices of curry powder blend perfectly with the creamy egg yolk and mayo to create a dish that's both comforting and exciting.
So there you have it, four delicious deviled egg recipes to try out at your next gathering. We hope these recipes inspire you to get creative in the kitchen this Easter season!
Easter Deviled Eggs:
Four Ways
- Prep: 20
- Cook: 20
- Total: 40 mins
- Servings: 1 Deviled Egg
- Yield: 48 Servings
Deviled Eggs (base recipe)
- 24 Eggs
- 3/4 cup of Mayonnaise
- 1/4 Cup of Yellow Mustard
- 1/8 Cup of Dijon Mustard
Chipotle Egg Ingredients
- 12 egg halves
- hard boiled egg yolks
- 2 cloves of garlic
- 1 Inch of ginger
- 2 green onions
- 5 dashes of hot sauce (adjust according to your wanted spice level)
- 1 TBS of soy sauce
- micro-beets for garnish (optional)
Goat Cheese Egg Ingredients
- 12 egg halves
- hard boiled egg yolks
- 1/2 TSP of Tarragon
- 1.5 oz of goat cheese
- micro-amaranth for garnish (optional)
Bacon Egg Ingredients
- 12 egg halves
- hard boiled egg yolks
- 2 chives
- 2 TBS of bacon
- Paprika for garnish
- micro sunflowers for garnish (optional)
Curry Egg Ingredients
- 12 egg halves
- hard boiled egg yolks
- 2 TSP of curry powder
- 1 TSP of lemon juice
- micro-cilantro for garnish (optional)
Directions
For the eggs:
- Start with preparing hard boiled eggs like you normally would
- Once eggs are cooled and peeled, cut each egg in half and pop the yolks into a bowl
- Put twelve egg halves into the beet dye (optional)
- Put another twelve egg halves into the cabbage dye (optional)
- Set aside the remaining egg halves
- Mix the yolks, mayonnaise and mustard together
- Divide the yolk mixture into four equal parts
- For the chipotle flavor, mix together yolks, chipotle hot sauce, soy sauce and minced ginger, green onion, and garlic
- For the goat cheese flavor, mix together yolks, goat cheese and tarragon
- For the bacon and chive flavor, mix together yolks, and chopped chives
- For the curry flavor, mix together curry and lemon juice
- Put each flavor into its own piping bag
- At this time, pull your egg halves out of the dye and pat to dry
- Pipe each flavor into chosen egg halves
- Top the chipotle flavor with beet microgreens
- Top the goat cheese flavor with micro amaranth
- Top the bacon and chive flavor with bacon, paprika and sunflower microgreens
- Top the curry flavor with micro cilantro
For the Dye
As a bonus, here is a recipe for all natural vegetable dye that will have you dyeing eggs like a pro. The cabbage will create a lavender-periwinkle color while the beets create a bright pink.
Ingredients
- Vinegar
- purple cabbage
- beets
Directions
- Put half a purple cabbage (depending on the size) and peeled beets into two pots respectively.
- Boil each for 20 minutes and then turn off and let cool
- Strain into two separate bowls
- Add one tablespoon of vinegar to each
- Drop the egg halves in the dye and let sit until desired color has been achieved
Tip: If you don't want to throw away the cabbage and beets, put them in mason jars to pickle.
A brief note on microgreens:
Microgreens are a type of edible greens that are harvested when they are still young, typically between 7 to 14 days after they have been planted. These tiny greens are often harvested when they have developed their first set of true leaves and are approximately 1-3 inches tall. They are grown from a variety of seeds, including the ones I used in these recipes, beets, sunflowers, amaranth, and cilantro, to name just a few.
These tiny greens are a concentrated source of vitamins and minerals, including vitamins C, E, and K, as well as iron, zinc, and potassium. Studies have shown that microgreens contain up to 40 times more nutrients than their fully grown counterparts, making them a powerhouse of nutrition in a small package. In addition to their high nutrient content, microgreens are also low in calories and high in antioxidants, which can help to boost the immune system and protect against diseases. Adding microgreens to your diet is an easy and delicious way to boost your nutrient intake and improve your overall health. All of my microgreens were generously supplied by Scintilla Farms.
