Deviled Eggs Four Ways: A Perfect Easter Treat

Deviled eggs are a beloved classic that never go out of style, and they make the perfect addition to any Easter table. Whether you’re hosting a spring brunch, attending a family potluck, or just craving a creamy, savory bite, these four deviled egg variations will have something for everyone. From bright beet-pickled beauties to creamy avocado-bacon delights, these recipes bring bold flavor and look stunning as well.

Prep Time: 20 minutes
Cook Time: 10 minutes
Serves: Makes 12 halves per recipe

Boil the Eggs (Applies to All Recipes):

1. Place eggs in a single layer in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then reduce heat to a gentle simmer and cook for 9–10 minutes.

2. You can boil multiple eggs at once—just make sure they stay in a single layer for even cooking.

3. Drain and transfer to an ice bath to cool completely. Peel the eggs and slice in half lengthwise. Gently remove yolks and set them aside for the filling.

Classic Deviled Eggs with Beet-Pickled Whites

Ingredients:

• 6 large hard-boiled eggs, halved and yolks removed

• 1 cup pickled beet juice (from a jar of pickled beets)

• 2 tbsp mayonnaise

• 1 tsp Dijon mustard

• 1/2 tsp white vinegar or apple cider vinegar 

• Salt and pepper, to taste

• Paprika, for garnish, if desired 

Instructions:

1. Place egg whites into a bowl or jar with beet juice. Let soak in the fridge for 1 hour or until vibrant pink. Drain and pat dry. Alternatively, you can submerge whole peeled eggs in beet juice for 1-2 hours or overnight. This method colors only the outer ring when sliced, giving a beautiful two-tone effect.

2. Mash yolks with mayo, mustard, vinegar, salt, and pepper until smooth.

3. Spoon or pipe the filling into the pink egg whites.

4. Sprinkle with paprika and serve.

Tip: These are stunning on a white platter to show off their color!

Avocado & Bacon Deviled Eggs

Ingredients:

• 6 large hard-boiled Central Park Farms eggs, halved and yolks removed

• 1 ripe avocado

• 1 tbsp mayonnaise

• 1 tsp lime or lemon juice

• 2 slices crispy cooked Central Park Farms bacon, crumbled

• Salt and pepper, to taste

• Chives, for garnish

Instructions:

1. Mash yolks with avocado, mayo, and lime juice. Season with salt and pepper.

2. Mix in half the crumbled bacon.

3. Spoon or pipe the mixture into the egg whites.

4. Top with remaining bacon and sprinkle with chopped chives.

Tip: These are best served fresh since avocado can brown over time.

Smoked Salmon & Boursin Deviled Eggs

Ingredients:

• 6 large hard-boiled eggs, halved and yolks removed

• 2- 3 tbsp Boursin cheese (Garlic & Fine Herbs)

• 1 tbsp sour cream or mayonnaise 

• 1 tsp lemon juice

• Fresh dill or chives, for garnish

• 2 oz smoked salmon, sliced or flaked

Instructions:

1. Mix yolks with Boursin, sour cream, and lemon juice until smooth.

2. Fill egg whites with the mixture.

3. Top each with smoked salmon and garnish with dill or chives.

Tip: This one’s great for brunches—it feels elevated and pairs beautifully with mimosas.

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Dill Pickle Deviled Eggs

Ingredients:

• 6 large hard-boiled eggs, halved and yolks removed

• 2 tbsp mayonnaise

• 1 tbsp finely chopped dill pickles (or dill relish)

• 1 tsp pickle juice

• 1/2 tsp Dijon mustard

• Salt and pepper, to taste

• Fresh dill or sliced pickle, for garnish

Instructions:

1. Mash yolks with mayo, chopped pickles, pickle juice, and mustard.

2. Season with salt and pepper.

3. Spoon or pipe into egg whites.

4. Garnish with fresh dill or a pickle slice.

Tip: Use a zesty dill pickle for extra punch!

These deviled eggs are easy to make, endlessly customizable, and guaranteed to add some springtime fun to your Easter table. Make one variety or try them all for a colourful, flavourful deviled egg platter your guests won’t forget!

Pro tip: Want to get fancy with your presentation? Use a piping bag with a star or round tip to swirl the filling into the egg whites with flair. No piping bag? No problem. Just use a plastic zip-top bag—fill it with the yolk mixture, snip off a corner, and pipe away for an easy, mess-free method.

Make-Ahead Tips for Deviled Eggs

1. Boil and Peel the Eggs (1–2 Days Ahead)

• Hard boil the eggs, cool them in an ice bath, and peel them right away (they peel easier fresh).

• Store peeled eggs in an airtight container with a damp paper towel to keep them from drying out.

• Keep them in the fridge for up to 2 days.

2. Make the Fillings (1 Day Ahead)

• You can prep the yolk fillings for all varieties a day ahead.

• Store each filling in its own zip-top bag or piping bag. Press out the air, seal, and refrigerate.

• For the avocado version, mix in the avocado right before serving to prevent browning. (You can still prep the other ingredients ahead.)

3. Assemble Right Before Serving

• For best texture and visual appeal, pipe or spoon in the fillings just before serving (or up to 2 hours ahead).

• Store assembled deviled eggs covered loosely with plastic wrap in the fridge until guests arrive.

Hosting Tip:

Set up a little deviled egg “station” the night before: line a tray with your egg whites, place your pre-made fillings in piping bags, and arrange garnishes in little bowls. When it’s time to serve, assembly is quick and stress-free!