This post may contain affiliate links. Please read my disclosure and privacy policy.
I think one of my favorite things about Easter food is that you don’t need artificial food dyes to make adorable appetizers. Take these Easter deviled eggs, for example. They’re naturally Spring-colored, thanks to the bright yellow filling and orange carrot “beaks.”
Yet, they’re also incredibly easy to prepare!
A twist on the classic, this recipe is a fun way to brighten up your Easter table without much effort. The egg filling is made with Greek yogurt instead of mayo, but they have the classic flavor you’ll love. Be sure to read my recipe notes below, as I have a unique way of finding black sesame seeds without committing to buying a full jar.
Easter Deviled Egg Ingredients
- Hard-Boiled Eggs. This is the base of any deviled egg recipe. I cook hard boiled eggs in the Instant Pot, but you can use any method you prefer. Using 8 eggs yields 16 pieces, but you can double or triple the recipe if serving a large crowd.
- Greek Yogurt. My family doesn’t love mayo, so we use this to create a creamy center instead. It’s lower in fat and adds extra protein! Check out my avocado deviled eggs if you need a dairy-free option.
- Pickle Juice. If you keep a jar of pickles in the fridge like I do, this is one of my favorite things to add to deviled egg filling. (We use bread & butter pickles, but dill pickles will work, too.)
- Mustard. Add spicy brown or Dijon mustard for depth of flavor.
- Carrot. You’ll need a fresh carrot to create the beaks.
- Black Sesame Seeds. I looked into buying a jar of these and was surprised by the price tag. Instead, you can find these in a jar of everything bagel seasoning, which we always have in the house! I just pick out the black sesame seeds from the mix. As an alternative, you could use small pieces of black olives or little capers to create the eyes.
How to Make Easter Deviled Eggs
Step 1:
To cook the eggs, fill a large saucepan with water and bring it to a boil over high heat. Once the water has reached a rolling boil, use a slotted spoon to gently lower the eggs into the boiling water. Set a timer for 10 minutes.
Alternatively, you can cook hard-boiled eggs in the Instant Pot.
Step 2:
While the eggs are cooking, fill a large bowl with ice cubes and water, leaving a few inches of space at the top to prevent overflow when you add the eggs later. When the timer goes off, carefully remove the eggs from the hot water using a slotted spoon to let the water drain away.
Place the eggs immediately in the bowl of cold water so they will cool quickly. When 15 minutes have passed, gently crack one of the eggs and peel away the shell. Repeat with the remaining eggs and hold them under running water, if needed to remove any small shell pieces. Pat them dry.
Step 3:
Once the eggs have been peeled, slice them in half lengthwise. Carefully remove the cooked egg yolks from the egg whites, collecting the yolks in a medium mixing bowl.
Place egg whites on a large plate and set them aside. To prepare the filling, add the Greek yogurt, Dijon mustard, pickle juice, and salt to the bowl of yolks.
Use a fork or spatula to mash the egg yolk mixture until it looks smooth. Taste it and make any adjustments as needed, adding extra salt or mustard for a boost of flavor. You can also add a splash of water if the mixture looks dry. I tend to use a 1/2 teaspoon of salt, in total, but everyone’s taste buds are a little different when it comes to deviled egg filling.
Step 4:
Transfer the egg yolk mixture to a piping bag (or plastic bag) and snip off the end, or use a large frosting tip. Pipe the mixture into the center of each egg white so it’s slightly heaped.
Finish off the Easter look by adding carrot beaks, which are simply thinly sliced carrots that have been cut into triangles. Place two black sesame seeds above the beak for eyes, and repeat with the remaining deviled eggs.
Serve right away, or place eggs in the fridge to chill, tightly covered, until you’re ready to serve them.
Easter Deviled Eggs
Ingredients
- 8 large eggs
- ⅓ cup plain Greek yogurt (see notes)
- 1 tablespoon pickle juice (see notes)
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine sea salt , plus more to taste
- 1 carrot , sliced into small triangles for beaks
- black sesame seeds (for eyes)
Instructions
- To hard boil the eggs, bring a large saucepan of water to a boil over high heat. Once the water has reached a rolling boil, use a slotted spoon to gently lower each egg into the pot. Let the eggs boil for 10 minutes.
- When the timer goes off, use a slotted spoon to transfer the boiled eggs to a large bowl filled with ice water. Let the eggs cool in the ice water for 15 minutes, then gently tap the shells on the counter and peel away the shells. Hold the eggs under a stream of running water to help remove the shells, if needed.
- Slice the hard-boiled eggs in half lengthwise and use a small spoon to remove the cooked yolks, adding them to a small mixing bowl. Set the egg whites aside on a serving plate.
- To prepare the filling, add the yogurt, pickle juice, mustard, and salt to the bowl of yolks. Use a fork to mash the mixture together, then taste it and make any adjustments you like. Add more mustard for a tangy flavor or extra salt to boost the overall taste. (I usually use a ½ teaspoon of salt total, but this will vary on the brand you use.) You can also add a tablespoon of water if the mixture is looking dry.
- Transfer the egg yolk mixture to a piping bag or plastic bag, then cut off one end. Squeeze the filling into the egg white halves so they are slightly heaped. To finish off the Easter look, top each filling with a carrot triangle and two black sesame seed eyes.
- Place the deviled eggs in the fridge until ready to serve. You can keep these tightly covered in the fridge for up to 48 hours (for a fresh flavor) and deviled eggs can sit out for serving for up to 2 hours.
Notes
Nutrition
More Recipes to Try
- Easter Bunny Pancakes
- Bunny Cinnamon Rolls
- Chocolate Peanut Butter Eggs
- Crustless Broccoli Quiche
- Pesto Stuffed Mushrooms
If you try these Easter Deviled Eggs, please leave a comment and star rating below, letting me know how you like them.
So cute!