Who doesn’t love Easter eggs? And these Deviled Easter Egg Baskets are here to steal the show with their incredible flavor and absolutely adorable look!
As soon as you serve these at your Easter brunch, I bet all eyes are going to be on them. They’re super easy to make and add a special touch to this beautiful holiday.
They are perfect for an Easter brunch, spring event, or any other gathering or special occasion! There’s just nothing like Easter, it’s by far my favorite holiday during my favorite season!
Easter is all about commemorating our Savior who paid our debt on the cross, conquered death, and cleared a free path to eternal salvation for any of us that accepts it out of our own free will.
That’s why Easter is such a special holiday for me, and that’s why I want to share this special recipe with you for it.
These Deviled Eggs are a fun and creative way to decorate Easter eggs without using an artificial dye or food coloring. Sure, colored egg whites can look pretty but it’s not as healthy for you. These Deviled Easter Eggs, on the other hand, are pretty and healthy!
And you know what? Kids also reach out for these first! I mean, I don’t blame them, they’re so fun and adorable.
What’s best is that they’re a nutritious choice for them too! They’re packed with protein, carbohydrates, and healthy fats.
The bacon bits in this recipe add a delicious smoky and salty flavor to these stuffed eggs, while the homemade mayonnaise and avocado lend to a delicious creamy texture that’s unlike anything else you’ve ever had!
Want to learn how to make these adorable Easter Deviled Eggs? Then let’s get started!
What is a Deviled Egg?
Deviled eggs are hard-boiled eggs that have been shelled, cut in half, and filled with an egg yolk and mayonnaise mixture. They are also known as stuffed eggs, Russian eggs, dressed eggs, or 'divine eggs.'
To make the filling for a Deviled egg, egg yolks are combined with mayonnaise and a few spices. These delightful bites are generally served as a cold appetizer or side dish during holidays or celebrations.
Where Did Deviled Eggs Originate From?
The origin of Deviled Eggs can be traced back to Ancient Rome, where hard-boiled eggs were seasoned with spices and sauces. They were then served as an appetizer during feasts and gatherings.
Recipes with boiled eggs stuffed with cheese and herbs can be found in cookbooks from medieval European cuisine as well. The earliest known recipe for Deviled Eggs, which closely resembles the modern version, is from Spain during the 13th century.
Back then, boiled egg yolks were mixed with cilantro, pepper, onion juice, and seasonings. They were then stuffed into hollowed-out egg whites and put back together using a small stick.
The earliest known American recipe for Deviled Eggs was published in 1877, and the first known recipe to use mayonnaise as an ingredient in this delicious dish is from 1896. It was published in an American cooked by Fannie Farmer called The Boston Cooking School Cook Book.
Why Are They Called ‘Deviled’ Eggs?
If like me you’ve also always wondered why they’re called ‘Deviled’ Eggs, then let me tell you exactly why! The word deviled started being used for food in the 18th century.
By the 19th century, it started being used to describe food that was spicy or zesty, including eggs prepared with pepper, mustard, or other ingredients that were then stuffed into the boiled egg whites.
So now you know! Deviled is a reference to spicy or zesty dishes and it started being used to describe food in the 18th century!
What’s So Special About This Easter Deviled Eggs Recipe?
This Easter Deviled Eggs recipe is incredible for so many reasons and here’s why:
Easy: It’s incredibly easy to make and doesn’t require any planning ahead of time!
Pantry-staple ingredients: This dish packs a punch when it comes to flavor, but it only requires pantry-staple ingredients.
Perfect Easter decor: These Deviled eggs are beautiful on an Easter table and will definitely catch the eye and attention of every single person that sees them!
Big flavors: Don’t underestimate the simple ingredients this recipe calls for because you’re going to get big flavors!
Customizable and versatile: This recipe is absolutely perfect on its own but if you’re looking for the perfect Easter Deviled Eggs recipe to use as a base and to experiment with, this is the one you need. I’ve listed some variation ideas at the end of this post so you can customize them according to your preference!
Family-friendly: This recipe has beautiful flavors but it’s perfect for particularly everyone! Kids and adults seem to love it.
How Do I Peel Hard-Boiled Eggs Easily?
If you find peeling hard-boiled eggs tricky, then don’t worry I’ve got you covered! Here’s how to easily peel eggs:
You’ll want to make sure you have perfect, hard-boil eggs for the best results. Boil the eggs in a large saucepan or pot to avoid overcrowding them.
Another tip is to add vinegar to the water when boiling the eggs as it’ll help break down the shells and make them easier to peel.
After the eggs have boiled, drain the hot water and let the eggs cool in some cold water. Then transfer them to the fridge so they can cool down entirely as we’ll need chilled eggs for this recipe.
To peel the eggs, start by lightly tapping each end of the egg on the kitchen counter. Be sure to be gentle when you do.
Next, simply roll the egg on the counter with the palm of your hand, creating cracks all over. This process helps loosen the shell in general.
Then, start peeling at one of the cracks toward the center or largest end of the egg.
You’ll notice a slight membrane. Start pulling on that gently and you’ll notice the shell will come off effortlessly from there.
Rinse the eggs with water and place them on a towel to dry.
What You Need to Make Easter Deviled Eggs at Home
Making this classic recipe requires only pantry-staple ingredients! Here’s everything you’ll need to make it at home:
Eggs: Can’t make Easter Deviled Eggs without some eggs, can we? All you’ll need is 12 large eggs to make these.
Parsley stems: To make them look like adorable baskets, we’ll be using parsley stems. You’ll need 12 parsley stems, but I made sure to have 3 extra ones in case of some break while assembling.
Avocado: I’ve used one medium avocado in the recipe. Avocados subtly enhance the flavor of the Easter Deviled Eggs, while simultaneously making the dish creamier and healthier!
Mayonnaise: All we need is ⅓ cup of mayonnaise for this recipe. I’ve used homemade mayonnaise to get an even better flavor and texture!
Mayonnaise is an incredibly important ingredient for Deviled eggs. So make sure you have the best quality one (or a homemade one) as it'll make a big difference to how it turns out. Homemade mayo also has fewer calories and sodium than store-bought one.
Cooked bacon: We’ll be using 4 bacon strips in this recipe. It’ll add a delicious smoky and salty flavor to your Deviled Eggs and will bring out the flavors from all the other ingredients. Trust me, you don’t want to skip out on bacon! (Check out my broil bacon recipe)
Salt and pepper: All you need is sea salt and ground black pepper to season this delicious Easter side dish!
How to Make Easter Deviled Eggs (Step-by-Step)
These Easter Deviled Eggs are incredibly easy to make. I’ve included step-by-step pictures and instructions so you can easily make this holiday side dish at home. Here’s what you need to do to make it:
Cook the bacon: Start by broiling or cooking the bacon. Set them aside and let them cool before using them in the recipe.
Prep the parsley stems: Next, rinse the parsley and separate the leaves from the stems. Trim the stems if necessary so you get 3-inch-long pieces. Set these aside for now.
Prep the eggs:
Now’s the time to prep some eggs! You'll have to chill the cooked, hard-boiled eggs you use for this recipe. I recommend refrigerating them for a couple of hours before using them.
Peel the eggshells off carefully to make sure not to make any dents on the egg whites. I have included some tips up above to make it easier for you!
Next, use a small thin knife to trim ¼ off the narrower side of the egg. Remove the egg yolks but be careful not to tear the egg whites. Place the hollowed egg whites onto an egg platter. In case you’re not using an egg platter, then trim off the bottom of the wider side of the egg a little so you can make it stand upright for the basket.
Place all the trimmed egg white pieces as well as the egg yolks in a small bowl.
Prep the Deviled Egg Filling
Process bacon: Next, chop the bacon into smaller pieces and process it in the food processor for a couple of minutes.
Add trimmed off eggs into the food processor: Now add the trimmed off egg whites and egg yolks into the food processor and process it for about a minute.
Add the rest of the ingredients: Add the rest of the ingredients (avocado, parsley leaves, mayonnaise, salt, and pepper) into the processor. Process it for a couple of minutes or until they’re all combined into a smooth mixture.
Alternatively, if you don’t have a food processor you can also mash the egg yolks and then mix in all the ingredients. For best results, make sure to mash it well and chop the bacon bits into very small pieces.
Fill egg mixture into the piping bag: Fill half the yolk mixture into a piping bag with a 6B star tip.
Pipe into hollowed egg whites: Now pipe each hollowed egg with this yolk mixture. If you don’t have a piping bag, you can also spoon the deviled egg filling into the eggs. But, fair warning, it might not turn out as neat and pretty as these baskets are supposed to be.
Decorate Your Deviled Eggs:
Add the parsley stem to turn into a basket: Now for the finishing touches! Bend and insert the parsley stem into each side of an egg. Garnish the egg with a parsley leaf and refrigerate them in a glass container with a lid for a couple of hours. This will allow the eggs to firm up before serving
Your cute and delicious Easter Deviled Eggs are ready to be served!
NOTE: You will have half of the easter deviled egg mixture left after you're done making this recipe, but don't throw it away because it can be used as a spread for toasts. Just spread it on toast and add some sliced cucumbers onto it, and you'll have a delicious egg sandwich ready to go!
Variation Ideas to Make Easter Deviled Eggs
This Easter Deviled Eggs recipe is absolutely delicious and you’re going to fall in love with it! It also happens to be the perfect base recipe to customize to your family’s palate.
Here are a few variation ideas you can use to change it up a bit:
Make it tangy: You can add some yellow mustard or Dijon mustard to add a tanginess to it.
Add some pickles: Pickles or pickle relish go great in this Deviled egg recipe too! All you need to do is blitz it in the processor or chop it up finely to incorporate it into the Deviled egg filling.
Make it spicy: For a spicy kick to your Deviled eggs, add a dash of hot sauce to the filling!
How Long Can You Store Hard-Boiled Eggs in the Fridge?
Hard-boiled eggs will last in the fridge for about a week. I recommend peeling them after removing them from the water bath so they are ready anytime you need them.
This makes them an easy choice to pick for Easter when you have a lot of different dishes to prep. Just boil your eggs in advance and store them in the fridge till you're ready to use them in the recipe!
Can You Freeze Deviled Eggs?
Unfortunately, you can’t freeze deviled eggs. The egg yolks would be all right if you freeze them, but the egg whites tend to dry out in the freezer. The color and texture also tend to turn unpleasant.
That’s why it’s so great that this recipe is so easy to make!
How Far in Advance Can Deviled Eggs be Prepared?
Deviled eggs can be made up to 2 days ahead of time. The trick is to keep the egg whites and yolk filling separately. Wrap the egg white halves tight in plastic wrap and store the egg yolk filling in a sealed plastic bag with all the air squeezed out.
More Easter Recipes
Mini Paska Easter Bread Recipe (Cupcake Size Paska - Kulich)
Carrot Cheese Spread with Smoked Salmon Appetizer
Hedgehog Cookies Recipe - Ezhiki
Paska Easter Bread Recipe
Sweet Braided Easter Bread with Raisins
Easter Deviled Egg Baskets (With Bacon and Avocado!)
Easter Deviled Egg Baskets Ingredients
- 12 large - boiled eggs I used home eggs
- 12 - fresh parsley branches plus 3 extra just in case some break
- 1 medium - organic avocado
- ⅓ cup - mayonnaise (I used homemade mayonnaise)
- ½ tsp. - sea salt (or to taste)
- ¼ tsp. - black ground pepper (or to taste)
- 4 strips - cooked natural bacon (see how to broil bacon recipe)
How to Make Easter Deviled Egg Baskets
- Broil or cook bacon. Let it cool before processing.
- Rinse parsley branches. Separate leaves from stems. Trim stems if necessary to 3 inches long. Set aside until ready.
- Eggs need to be chilled for this recipe (refrigerate boiled eggs for a couple of hours before use). Peel the shell off each egg carefully so as not to make any dense on the egg whites. Trim ¼ off the thinner side of the egg. Remove the yolk (be very careful not to tear the egg white), and place egg whites onto an egg platter (if not using an egg platter then trim off the bottom of the thicker side of an egg a little for the egg basket to be stable). Place ¼ trimmed off egg pieces into a small bowl.
- Cut bacon into smaller pieces and process in the food processor for a couple of minutes.
- Add eggs and process it for a minute or so.
- Then add the rest of the ingredients avocado, parsley leaves, mayonnaise, salt, and pepper, and process it for a couple of minutes or until all combined and smooth to texture.
- Fill half of the yolk mixture into a piping bag with a star tip.
- Pipe each egg white with a yolk mixture.
- Bend and insert a parsley stem into each side of an egg. Decorate with a parsley leaf and refrigerate in the glass container covered with a lid for a couple of hours for the egg to firm up before serving.
Check out Easter Category for more delicious recipes.
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do they change color since they have avocado in them? like would avocado turn black, making these discolor or mayonnaise and other ingredients preserve the avocado?would they be ok to make a day in advance? 🙂
Hi Tatyana! They disappear fast at my house, and I never got to refrigerate them overnight. But the leftover filling do gets darker and not as bright as it was when originally made.
Thank you Vera, they’re delicious too! 🙂
These are super cute Valya!!! I will be making them for sure. Thank you for another awesome recipe and all your hard work!
Everyone loves them at my house! Thank you for sweet words of encouragement and five-star recipe review! 🙂