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Fun Ways to Make Deviled Eggs

It’s Easter time again, and what easier way to showcase your egg cooking skills, then by whipping up some good old fashioned deviled eggs? Deviled eggs are a crowd favorite, no matter how you make them! Here, we will discover some new twists on an old classic, as well as find new ways to display your deviled eggs for that perfect presentation.


Here are a few tips to help you along the way:

  • Eggs peel more easily when they’re completely cooled off
  • Egg yolks will have a green outer edge when they’re cooked too long. They are still okay to eat, just not as pretty.
  • Crack the flat bottom part of the egg first, and then roll around to crack the rest. The flat bottom part usually contains an air pocket that when cracked will allow for easier peeling.
  • Put yolk mixture into a piping bag fitted with a 1M tip, or just use a Ziploc bag with the a small part of the corner cut out, and quickly pipe a swirl into the egg white cups – it’s much quicker and cleaner this way.


Skinny Deviled Eggs


12 eggs
2/3 Cup plain Greek yogurt
1 Tablespoon yellow mustard
1 Tablespoon apple cider vinegar
salt and pepper to taste (about ¼ tsp. of each)
paprika for garnish


Put your 12 eggs into a pan and add cold water. Use a ½ tsp. of baking soda to the water—this helps the shells peel more easily. Bring the pot to a rolling boil, then turn off the heat, cover with a lid, and leave for 15 minutes. After your time is up, carefully pour out the hot water and run cold water over eggs until they are completely cooled; now, you may peel your eggs. Slice in half lengthwise, and scoop out yolks into a separate bowl. Mash yolks, and stir in mustard, vinegar, salt and pepper and half of the yogurt. Check the consistency – you want it thick, but creamy. Taste mixture and add more mustard and /or vinegar to desired taste.  Add remaining yogurt gradually until desired consistency is achieved. Divide egg yolk mixture evenly into egg white halves, then sprinkle lightly with paprika for garnish.

Jell-O “Deviled” Eggs



Eggs (makes 3 whole or 6 halves, using the mold shown above):

3 ounce package of Jell-O, any flavor

3/4 cup boiling water

Vanilla filling (makes enough to fill about 24 halves):

8 ounces cream cheese, room temperature

1/2 cup sugar

1 teaspoon vanilla

1/8 teaspoon salt

1/2 cup heavy cream


For the Jell-O portion, prepare it the way the directions on the box advise you. When you’re ready, use plastic eggs, the one that come apart lengthwise, and pour your Jell-O into them for the mold. This will take a little innovation to make them not tip over—you can use foil to put under them to help level things out. If you are lucky enough to own egg molds, then definitely use them. Tip: lightly coat molds with vegetable oil or Pam to help with sticking—do not use butter as it will make tiny bubbles. After the Jell-O eggs are chilled, use a melon ball tool to make a little well in each half.  Pop that little bit into your mouth – cook’s treat. Arrange the prepared halves on a deviled egg tray–do this before you fill the halves, or you’ll have a huge mess on your hands.

To make the filling:


Cream together the cream cheese, sugar, vanilla, and salt until smooth. Add the heavy cream and whip until stiff peaks form. Put the cream cheese filling into a pastry bag that has been fitted with a large star tip and pipe the filling into the egg halves. Chill until service. Again, you can use a piping bag or a Ziploc bag with a small corner cut out to apply the cream filling. Note: To fill the Jell-O eggs with cream cheese filling more than 6 hours ahead of time, add a packet of Whip It to the cream cheese filling mixture when you add the heavy cream.

Add a bit of alcohol to make Jell-O shots–only for the adults to eat, of course.

Traditional Southern Deviled Eggs


12 large eggs

1 tablespoon salt

1/4 cup regular mayonnaise, more or less to taste

1 tablespoon Creole, Dijon or yellow mustard

1 tablespoon sweet or dill pickle relish

Kosher salt and freshly cracked black pepper, to taste

1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste

Paprika, for garnish, optional


Put your eggs snug in a pan with little room to move around. Cover with water and add 1 tablespoon of salt. Bring to a full, rolling boil (about 10 minutes on high), then immediately cover the pot and turn off heat, but leave the pot on the stove. Allow to sit covered for 15 minutes. Carefully drain the pot and then cool eggs completely with cold water. Let the eggs rest for 10 minutes.

Peel the eggs and split in half lengthwise, removing the yolks and setting aside the whites. Mash the yolks and add mustard, pickle relish, salt, pepper and Cajun seasoning and stir together, adding only enough of the mayonnaise for desired consistency. Taste and adjust seasonings as needed. Pipe the yolk mixture into the egg whites using, either a pastry bag and tips, or place into a plastic storage bag and snip off the corner. Piping not only looks nicer, but it also makes more efficient use of the yolk filling. Serve immediately or refrigerate filled eggs in a covered bowl that leaves room so the stuffing is not disturbed.

Avocado Deviled Eggs


6 medium eggs, hard boiled and peeled

1 large avocado

3 tsp lime juice,

1 tsp cilantro, minced

2 tbsp red onion. minced

Pinch of salt and pepper.

Top with a dash of paprika or chili


Boil eggs. Then, halve the eggs length-wise, and remove the yolks and set aside. Arrange the egg white halves on a platter for later. In a bowl, mash the avocado and 3 whole egg yolks, until desired consistency. Mix in lime juice, red onion, cilantro, salt and pepper adjust to taste and stir to combine. Spoon the mixture into the egg white halves, about 2-3 teaspoons per egg half. Sprinkle with a little paprika or chili powder for color; then, refrigerate until ready to serve.


Colored Egg Halves


This is super easy! All you have to do is add a bit of food coloring to some water, and drop your boiled egg halves, yolk free, into the bowls. Make whatever colors you desire! Leave the egg halves in longer to get deeper colors.

Hatched Ducky Deviled Eggs


This takes a little more skill level, but not much! Cut the tip of your boiled egg off, almost to the back edge, instead of splitting them lengthwise. Make sure to leave it as a flap, but if you accidentally cut it completely off, that’s okay too! You can use the top piece as a hat. Stuff your eggs with your favorite deviled recipe, then add cut olives for the eyes, and either carrots, or the inside of a green olive for the nose!

Cracked Deviled Eggs


Before you take the peel off, while the egg is cracked ready to open, drop them into food coloring filled water. Leave them in longer for deeper colors. Remove, peel as usual, and then follow your favorite deviled egg recipe. Kids love this idea!

Happy Easter from The Party Place! 

The Party Place

1200 S. Waldron Road, Fort Smith, AR 479-782-9494

4202 W. Green Acres Road, Rogers, Arkansas 479-230-9494

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