Easter Deviled Eggs

Easter Deviled Eggs

I can’t believe Easter is almost here. The last month has felt like such a blur and we are still in such a weird place in life, but we still plan to try to make our Easter the best it can be!

I made these little Easter Deviled Eggs in early March before all the craziness began. If you live in a place where it is still easy to get eggs, these are the perfect way to eat up all those hard-boiled Easter eggs!

Easter Deviled Eggs

The filling is just a very basic deviled egg recipe with mayo and a bit of Dijon mustard. To make the bunnies, you will just need some baby carrots and either raisins or finely chopped olives!

I honestly would recommend using black olives, but I didn’t have any on hand so I used raisins. They were fine, but black olives make more sense in a savory recipe.

To make your bunny ears, just simply slice some baby carrots in half lengthwise and stick ’em on and use the chopped olives or raisins to make the eyes and mouth! You can also make some Easter chicks by slicing the ends of the carrots to make the beaks!

Easter Deviled Eggs

Yield: 12 deviled eggs

Easter Deviled Eggs

Easter Deviled Eggs

Easter Deviled Eggs - These simple deviled eggs are so cute and festive for Easter! Simple to make Easter Bunny and baby chick deviled eggs!

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 6 large eggs
  • 1/4 cup mayonnaise
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon Dijon mustard
  • 1/8th teaspoon salt (or to taste)
  • 6 baby carrots
  • 2 tablespoons chopped black olives (or raisins)

Instructions

  1. Place eggs in a single layer in a sauce pan. Fill with water so eggs are covered with about 2 inches of water. Turn heat to high. Heat until water begins to boil. Turn off the heat and remove pan, cover, and let the eggs sit for about 15 minutes.
  2. Gently drain water. Hold each egg under cold running water and peel. Discard shell pieces. Slice each peeled egg in half (lengthwise) and spoon yolk into a small mixing bowl. Arrange egg whites on a serving platter.
  3. Mash the yolks with a fork until crumbled. Add the mayo, vinegar, mustard, and salt to the egg yolks. Use a fork to finish mashing and mixing until well-combined. Divide the yolk mixture evenly amongst each egg white.
  4. Slice each baby carrot lengthwise and stick onto the top of the yolk portion of each egg to create bunny ears. Then take three pieces of the chopped olives (or raisins) to create the eyes and mouth as pictured. To make chicks, slice the carrots the same way, but then cut just the tip of each end of the carrots to create a beak shape plus two pieces of chopped olives to make the eyes. Serve!

Notes

Deviled eggs are best eaten the same day they are prepared. If you need to prep them, you can boil them and prepare the yolk filling the night before and store in a separate container overnight from the yolks.

Nutrition Information:

Yield:

12

Serving Size:

1 deviled egg

Amount Per Serving: Calories: 71Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 95mgSodium: 266mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 3g

Easter Deviled Eggs

   

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