Easter Recipe Roundup: Deviled Eggs


Planning a Easter Egg Hunt this weekend?  We think that Deviled eggs are the most perfect way to use up those eggs and make a tasty treat for those adult kids who plan the festivities.  These versions are crowd-pleasers, and you can of course adapt any of these recipes to serve your tastes.  Scroll down for all the recipes and start cooking!

Buffalo Deviled Eggs

Serves 6
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes
Allergy Egg
Meal type Appetizer, Breakfast, Side Dish, Snack
Misc Gourmet, Serve Cold
Occasion Casual Party, Christmas, Easter, Football Party


  • 12 hard-boiled eggs (peeled, and cut in half lenghtwise)
  • 1/4 cup mayonnaise
  • 2 Tablespoons pickle relish
  • 2 Teaspoons Dijon (mustard)
  • 1 tablespoon hot sauce (your favorite buffalo style (franks red hot))
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon fresh ground black pepper
  • 2 Tablespoons finely chopped celery


Step 1
Remove the yolks from the egg whites, and place the yolks in a medium bowl. Using a fork mash the yolks and add the mayonnaise, pickle relish, mustard and buffalo style hot sauce and celery salt. Stir until smooth.
Step 2
On a serving tray arrange the egg white halves and sprinkle with salt and pepper. Transfer the yolk mixture to a zip-type gallon size plastic bag and work the mixture into the corner of the bag. Hold the bag tightly above the mixture, twist until the mixture is firmly positioned. Using scissors, snip the tip off the bag. Twist the bag to apply slight pressure on the yolk mixture into the egg white halves until they are all filled. Sprinkle with chopped celery, cover and refrigerate the eggs until ready to serve.
Step 3
If you are tailgating, you can prepare this ahead of time. Just keep the ingredients separate and in a cooler with plenty of ice packs, and assemble the dish once you arrive at the game. Place the egg whites and chopped celery in separate plastic containers, and wait to cut the plastic bag tip until you are ready to serve.

Bacon Cheddar Deviled Eggs

Serves 6
Prep time 30 minutes
Cook time 10 minutes
Total time 40 minutes
Allergy Egg
Meal type Appetizer
Misc Serve Cold
Occasion Casual Party, Easter


  • 12 eggs
  • 1/2 cup mayonnaise
  • 4 Slices bacon
  • 2 Tablespoons finely shredded cheddar cheese
  • 1 Tablespoons dijon mustard


Step 1
Place your eggs in a saucepan, cover with cold water. Bring this to a boil and immediately remove from the heat. Cover, and allow the eggs to stand in the hot water for 12 minutes. Remove from the hot water, and cool. To quick cool the eggs, rinse them under cold running water.
Step 2
While the eggs are cooling, place the bacon in a large, deep skillet. Cover and cook on medium-high until it is evenly brown. Crumble and set asside.
Step 3
Peel the hard-cooked eggs, and cut in half lengthwise. Remove the yolks into a small bowl. Using a fork mash the egg yolks with mayonnaise, crumbled bacon and the cheese. Stir in the mustard. Fill egg white halves with the yolk mixture and then refrigerate until read to serve.

Jalapeño Deviled Eggs with Candied Bacon

Serves 6
Prep time 30 minutes
Cook time 18 minutes
Total time 48 minutes
Allergy Egg
Meal type Appetizer, Side Dish
Occasion Casual Party, Easter
By author Inspired by the Jed Gray


The Deviled Egg

  • 12 hard boiled eggs
  • 6 Tablespoons mayonnaise
  • 2 Teaspooons dijon mustard
  • 1/4 teaspoon smoked paprika
  • 2-4 Tablespoons jalapeño peppers (finely chopped)
  • Kosher Salt and Fresh Ground Black Pepper (to taste)
  • chives
  • 2 Slices thick cut pepper bacon

Candied Bacon

  • 1 tablespoon maple syrup
  • 1 tablespoon brown sugar


Step 1
Pre heat Oven to 375 degrees F.
Step 2
Meanwhile, in a medium sized bowl combine the bacon, brown sugar and maple syrup. Mix until all sides of the bacon are completely covered with the syrup-sugar mixture.
Step 3
Place the bacon on a wire rack or parchment paper lined cookie sheet and bake for about 30 minutes or until the bacon is just to the crispy stage.
Step 4
Remove the bacon from the oven, and cool. Chop the bacon into medium sized pieces.
Step 5
While your bacon is cooking, cut the eggs lengthwise and remove the yolks in a separate bowl. Mix with the egg yolks the mayo, dijon mustard, smoked paprika and the jalapeño peppers. Mix until completely combined. Add Salt and Pepper to taste.
Step 6
Refill the empty egg whites with the filling, place a portion of the bacon in the middle and garnish with chives.




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