Recipes for deviled eggs, aka the perfect Easter party snack
The easy to grab and eat appetizer is a hit on Easter tables.
Any seasonal soiree or group gathering with family and friends calls for delicious food and there's one perfectly snack-sized bite that stands above the rest this Easter -- deviled eggs.
Hard boiled eggs dip dyed in food coloring are synonymous with Easter, but for those who want to actually eat and enjoy the gently cooked and cooled protein as a star snack this spring should know the easy recipes and tips to make a platter or small plate of deviled eggs for any food-filled festivities.
From classic recipes to gourmet iterations topped with caviar and other luxe garnishes, the deviled egg is a tried and true staple for holiday get-togethers.
"Good Morning America" tapped a few "eggs-perts" from the American Egg Board and Braswell Family Farms -- a fourth generation family-owned farm in Nashville, North Carolina -- to shed some light on the timeless bites, along with recipes and tips to use at your next shindig.
Deviled eggs top seasonal search interest
Previously, search interest has surged for National Deviled Egg Day on Nov. 2, but Easter provides another time to get in on the hard-boiled snack.
The hashtag #DeviledEggs was trending on TikTok, and Google Trends data has previously shown that interest for "deviled egg recipes" typically spikes dramatically in November and March.
Easy Deviled Egg Recipes and Tips
Whether you want to go traditional or festive and more flavorful, there's no shortage of delicious ingredient iterations for deviled eggs.
Deviled Easter Egg Chicks
Food blogger Natasha Kravchuk of Natasha's Kitchen shared this recipe for a creative twist on an Easter classic, deviled eggs.
Ingredients
12 large eggs, hard boiled and peeled
1/3 cup mayonnaise
1 1/2 teaspoons dijon mustard, or add to taste
1/4 teaspoon garlic powder
1/8 teaspoon salt, or to taste
1 small carrot, peeled and sliced into rings
6 black olives
Directions
Peel 12 hard-boiled eggs. With a sharp knife, slice off a very thin layer from the base of the egg - this will give it a flat surface to stand on a platter. Cut off a generous top third of the egg. Squeeze around the egg base gently to loosen the yolk and it should pop right out. Keep the lids paired with their bases.
In a medium mixing bowl, combine 12 cooked yolks and mash well with a fork. Add 1/3 cup mayonnaise, 1 1/2 teaspoons dijon (or add to taste), 1/4 teaspoon garlic powder and 1/8 teaspoon salt, or season to taste. Mash everything together until smooth. Transfer mixture to ziploc or pastry bag and pipe generously into egg bases. Place top 1/3 back over the base and press down slightly to adhere.
For the eyes, poke through an olive with a plastic straw several times then gently squeeze down the straw and the little circles of olives will pop right out. For the beaks, thinly slice a few rings of carrot and cut each ring into sixths. Insert 2 olive spots for eyes and 2 carrot wedges for the beak. Set chicks on a platter and garnish with fresh parsley or dill to give them that "free range" feel.
Recipe reprinted with permission courtesy of Natasha's Kitchen.
Smoked Salmon Deviled Eggs
Ingredients
6 hard-boiled eggs
2 ounces smoked salmon, finely chopped
2 tablespoons cream cheese
1 tablespoon sour cream
1 teaspoon Dijon mustard
1 teaspoon fresh dill, chopped
Salt and pepper to taste
Chives for garnish
Instructions
1. Cut the hard-boiled eggs in half lengthwise and remove the yolks. Place the yolks in a bowl.
2. Add the cream cheese, sour cream, Dijon mustard and chopped smoked salmon to the egg yolks. Mix well until you have a creamy consistency.
3. Season with salt and pepper to taste. Stir in the fresh dill.
4. Fill each egg white half with the smoked salmon mixture.
5. Garnish with chives and an extra piece of smoked salmon if desired.
6. Refrigerate until ready to serve.
Sriracha Bacon Deviled Eggs
Ingredients
6 hard-boiled eggs
2 tablespoons mayonnaise
1 teaspoon Sriracha sauce (adjust to taste)
2 slices of bacon, cooked and crumbled
1 teaspoon Dijon mustard
1 teaspoon green onions, finely chopped
Salt and pepper to taste
Paprika for garnish
Instructions
1. Slice the hard-boiled eggs in half lengthwise and remove the yolks. Place the yolks in a bowl.
2. Add mayonnaise, Sriracha sauce, Dijon mustard and crumbled bacon to the egg yolks. Mix well until smooth and creamy.
3. Season with salt and pepper to taste. Stir in the chopped green onions.
4. Fill each egg white half with the Sriracha bacon mixture.
5. Sprinkle with paprika for garnish.
6. Chill the deviled eggs before serving.
Avocado and Lime Deviled Eggs
Ingredients
6 hard-boiled eggs
1 ripe avocado
Juice of 1 lime
2 tablespoons Greek yogurt
1 teaspoon cilantro, finely chopped
1/2 teaspoon cumin
Salt and pepper to taste
Lime zest for garnish
Instructions
1. Slice the hard-boiled eggs in half lengthwise and remove the yolks. Place the yolks in a bowl.
2. In a separate bowl, mash the ripe avocado and mix in the lime juice until smooth.
3. Add the mashed avocado, Greek yogurt, cilantro, and cumin to the egg yolks. Mix until creamy and well combined.
4. Season with salt and pepper to taste.
5. Fill each egg white half with the avocado and lime mixture.
6. Garnish with lime zest.
7. Refrigerate until serving.
Recipes reprinted with permission courtesy of Braswell Family Farms
Egg-cellent deviled egg tips
For any over-achieving hosts who want to go all out for guests, the American Egg Board suggested creating a deviled egg bar that includes an array of creative toppings -- that way, each guest can garnish the eggs with exactly what they want. Some popular toppings include pickled red onions, chives, capers, fish roe, sweet or dill pickles, and pickled jalapenos.
To take the deviled eggs to the next eye-catching level beyond the white and light yellow, the American Egg Board said soaking the boiled eggs in beet juice can naturally dye the whites a light red and pink hue. For yellow whites to match the filling, use turmeric or saffron. The addition of paprika to your post-cooking liquid bath will give the egg an orange color.
Pro-tip: Sprinkle a little salt on the serving platter before you place the deviled eggs on so that they don't slide around the dish.
How deviled eggs derived from ancient Rome and eventually got their name
"While the recipe has hatched many variations over time that often don't include spicy ingredients, the iconic name has stuck," the Braswell Family Farms team told "Good Morning America." "We cherish such culinary histories and are egg-cited to supply the eggs that become the centerpiece of traditions, old and new."
Deviled egg dishes have evolved over the centuries and the North Carolina Egg Association found that the dish dates all the way back to ancient Rome. In those days, boiled eggs were seasoned with spicy sauces and commonly served at the beginning of meals.
In 1800, "deviling" was used to describe making foods spicy, and others used terms like "mimosa eggs," "stuffed eggs" and "salad eggs" as well. Dishes that were hot or heavily seasoned at that time were associated with the underworld or anger.
Later in 1896, famed American cookbook author Fannie Farmer was the first to suggest adding mayonnaise and mixing it with the yolk filling in the "Boston Cooking-School Cookbook" deviled egg recipe.
"The reason these recipes have stood the test of time is that they strike the right balance between comfort and novelty," a Braswell Family Farms representative told "GMA." "They hold onto the heartwarming essence of a classic dish while offering a modern, palate-friendly surprise."
An earlier version of this story was first published Nov. 1, 2023.
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