Deviled Eggs

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Who can resist deviled eggs. This is a must on the menu when it comes to the holidays. Whether it is Easter, Halloween, Christmas, picnic or family gathering deviled eggs are a crowd pleaser! Here is our recipe sure to delighted your guests!

To pizazz these little bites of goodness up for a holiday theme is simple. You can’t go wrong with using a can of olives, food colouring, or smoked salmon and parsley! Deviled eggs are the perfect finger food to serve at Easter, spring, Halloween, and any gathering in between!



12 eggs

¼ cup mayo

1 tablespoon Dijon mustard

2 medium dill pickles, diced

3 green onions sliced

Salt, Pepper and Paprika

See below for items to decorate your deviled eggs.


Place eggs in sauce pan and cover with cold water. Bring to a boil over high heat.

Boil the eggs for 9 mins, remove from heat and cool immediately under cold water. Peel eggs when cold to the touch, and place in fridge to cool completely.

Dice pickles and place in bowl, slice green onions and place in bowl as well.

Cut eggs in half and scoop out yolk. Place the yolk, mayo, and Dijon in the bowl with the pickles and green onions. Season with salt and pepper and mix until smooth.

Refill the eggs with a good helping of yolk mixture.

Sprinkle the eggs with paprika to garnish.

If you are decorating your deviled eggs see instructions below.


Colour them up! (red, blue and green food colouring)

To colour your deviled eggs, place red, blue, and green food colouring into three different bowls and add about 1 cup of water to each bowl. Steep the egg white halves in each bowl, which will tint the egg whites pink, light blue, and green. 

If the colour is too pale, add more food colouring to the bowls. Once the egg whites are coloured, drain them and put the now-coloured egg whites on paper towels.

Alternatively, you can colour the egg before you cut it. This will colour the outside of the egg, leaving the egg white centre white. Keep in mind you can use food colouring or beet juice. 

Beet-Juice (beet juice) 

Before cutting the eggs in half, give them a beet-brine bath by soaking them in beet juice. Again, this will give you a coloured egg with a white centre. Note the beet juice may add flavour to your deviled eggs. 

Spook-acular (1 can pitted olives)

To put the devil in your deviled eggs, simply use olives. First, cut the olive in half lengthwise. Next, use half of the olive for your body and cut the other up into strips widthwise for the legs. Continue until all your eggs have spiders with legs. 

24-Carrots (2 pieces of salmon and parsley)

If you want to add the Easter Bunny theme to your deviled eggs, try using 2 pieces of smoked salmon, and cutting them into the shape of carrots. You can use parsley for the carrot topper. 

Canadian Military Family Magazine