Today we are sharing with you two adorable ways to make deviled eggs this Easter
We have tested both of these recipes in the WOT Test Kitchen over the years and both are great additions to your Easter celebrations! Keep scrolling to see our deviled egg bunnies and deviled egg chicks!
Easter Bunny Deviled Eggs
These Easter Bunny Deviled Eggs are adorable and almost impossible to mess up! Cutesy holiday dishes like this have a way of winding up as Pinterest fails, but these eggs are practically impossible to screw up.
First, you’ll want to make the eggs following the recipe below. Then, all you have to do is snip scallions into tiny strips and press down so that they crease at the sides. When you prop them into the filling of the egg, they look like bunny ears. The whole idea is to find ways to be creative with things you’ve already got in your kitchen!
Easter Bunny Deviled Eggs
- 6 large eggs
- 1/4 cup mayonnaise
- 1 tsp hot sauce
- 1 tsp Dijon mustard
- Kosher salt
- freshly ground black pepper
- Chopped scallions for bunny decorations
- Smoked paprika, for garnish
- Place eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid, and let sit for 11 minutes. Drain, rinse eggs under cold water, and peel.
- Halve eggs lengthwise and scoop out yolks into a medium bowl. Add mayonnaise, hot sauce, and Dijon mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Season with salt and pepper.
- Spoon mixture into each egg.
- Snip scallions into tiny strips and press down so that they crease at the sides. When you prop them into the filling of the egg, they look like bunny ears.
Easter Turmeric Deviled Chick Eggs
We’ve never met an Easter recipe we didn’t love, but these Tumeric Deviled Chick Eggs may get extra points! Here’s why: The addition of tumeric, black peppercorn and carrots to the traditional recipe makes these not only healthy, but irresistibly unique and festive! When we tried them in the #WOT Test Kitchen, they were gone in a flash!
Feel free to add in an extra dash of turmeric after taste testing or sprinkle on top! What we also love about this recipe is the addition of yellow mustard … It adds a surprising flavor (in a good way) that is different from other Deviled Egg recipes.
Easter Tumeric Deviled Chick Eggs
- 1/2 cup cup mayonnaise or vegan mayonnaise
- 3/4 tsp organic yellow mustard
- dash tumeric (add slowly and taste test!)
- dash garlic powder
- organic carrots for chick beaks
- black peppercorn for chick eyes
- Boil eggs. See our tips above.
- Let drain in cold water and and cool for at least 20 minutes.
- While the eggs are cooling, mix the mayo and yellow mustard together in a bowl.
- Add in the turmeric and garlic powder. Mix.
- Once cooled, cut the eggs horizontally about 2/3 quarters of the way up. Scoop out the yokes and add to the Veganaise/mustard mixture. Mix until smooth.
- Place the bottom portion of the eggs into a muffin tin. Then fill with mixture.
- Top with remainder of egg.
- Add carrot beak and peppercorn eyes.
Great tips on making hard-boiled eggs, shared by Once Upon A Chef: For your standard, large eggs, place carefully (we like to use a wooden spoon to drop them down from the edges) into a pan big enough so they are lined up in a single layer. Cover with cold water one inch above the eggs. Bring the water to a rolling boil over high heat. Remove from heat immediately. Cover. Let stand for 10 minutes.
Enjoy and happy Easter!