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Holiday & SeasonalRECIPE

Easter Deviled Eggs Delight.

10 minutes. Cook
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Historical Context: Deviled eggs, a classic appetizer, have graced the tables of gatherings and celebrations for decades. Their origin dates back to ancient Rome, where eggs were boiled, seasoned with various spices, and served at lavish feasts. The term “deviled” first appeared in the 18th century, referring to the use of spicy ingredients like mustard and cayenne pepper. Today, deviled eggs continue to be a beloved dish, and this Easter Deviled Eggs Delight recipe offers a delightful twist on a timeless favorite.


  1. Boil the Eggs: Start by placing the eggs in a large saucepan. Cover them with cold water and place the saucepan over medium-high heat. Bring the water to a boil, then reduce the heat to low and simmer for 10 minutes. This will ensure perfectly hard-boiled eggs.
  2. Cool and Peel: After boiling, transfer the eggs to a bowl of ice water to cool for about 5 minutes. Then, gently crack the eggshells by rolling them on a countertop and peel the eggs. Rinse them to remove any remaining shell fragments.
  3. Slice and Prep: Carefully cut the peeled eggs in half lengthwise. Remove the yolks and place them in a mixing bowl. Arrange the egg white halves on a serving platter.
  4. Mash and Mix: Use a fork to mash the egg yolks until they are finely crumbled. Add mayonnaise, Dijon mustard, white vinegar, salt, pepper, paprika, onion powder, and garlic powder to the mashed yolks. Stir well until you achieve a creamy and smooth mixture.
  5. Add Crunch and Color: Fold in the finely diced red bell pepper, green onion, and chopped parsley into the creamy yolk mixture. These ingredients not only add flavor but also vibrant colors that make the deviled eggs perfect for Easter.
  6. Fill the Eggs: To achieve a beautiful presentation, fill a piping bag (or a plastic sandwich bag with a corner cut off) with the yolk mixture. Pipe the mixture into the egg white halves, creating a swirl or decorative pattern.
  7. Garnish Creatively: Top each deviled egg with a small cooked and peeled shrimp, a fresh chive sprig, and a pinch of finely grated carrot. These garnishes add a touch of elegance and festive flair to your Easter Deviled Eggs Delight.
  8. Serve and Enjoy: Arrange the finished deviled eggs on a serving platter, and if desired, sprinkle a little extra paprika over the top for added color and flavor. Serve your Easter Deviled Eggs Delight as an appetizer at your holiday gathering or any festive occasion.

These delightful Easter Deviled Eggs are not only a tasty treat but also a feast for the eyes. The combination of creamy yolk filling, crunchy veggies, and succulent shrimp will leave your guests asking for more. Enjoy this classic appetizer with a twist, and let it become a tradition at your Easter celebrations for years to come.


prep time
20 minutes.
cooking time
10 minutes.
total time
30 minutes.


  • large saucepan

  • A mixing bowl

  • A fork

  • A knife

  • A cutting board

  • A spoon

  • A piping bag (or a plastic sandwich bag with a corner cut off)


  • large eggs

  • 1/2 cup mayonnaise

  • 2 teaspoons Dijon mustard

  • 1 teaspoon white vinegar

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon paprika (plus extra for garnish)

  • 1/4 teaspoon onion powder

  • 1/4 teaspoon garlic powder

  • 1/4 cup finely diced red bell pepper

  • 1/4 cup finely diced green onion (green parts only)

  • 2 tablespoons finely chopped fresh parsley

  • 12 small cooked and peeled shrimp, for garnish

  • 12 small fresh chives, for garnish

  • 1 small carrot, finely grated, for garnish


Boil eggs for 10 minutes.
Cool, peel, and slice eggs.
Mash yolks, mix ingredients.
Fill eggs, garnish, and serve.
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