These Easter Deviled Eggs are adorably made into bunnies with fresh vegetables like bell pepper, carrots, chives, and olives. This fun holiday twist on classic deviled eggs uses greek yogurt instead of mayo for an adorable and tasty snack or appetizer that will be a hit with kids of all ages.
Easter Deviled Eggs recipe
This Easter Deviled Eggs recipe is just about the cutest thing you can add to any Easter brunch or dinner. Sure you could make plain Healthy Deviled Eggs, but with a few extra steps, you can add a real showstopper to your holiday menu. These adorable bunnies will be the talk of our party.
My version is, of course, a bit healthier. I swap out the mayonnaise for greek yogurt making this a cute AND healthy treat that's only around 40 calories each. To make the deviled egg filling you simply remove the egg yoke and mix it with a wonderful blend of zesty ingredients like mustard, Worcestershire sauce, and garlic powder. The greek yogurt makes the mixture light and fluffy. This tasty appetizer is a fun upgrade on this classic holiday recipe.
Deviled Eggs are a wonderful addition to your Easter holiday meal, and these bunnies bring up the fun factor. These cuties look fussy but are made with a surprisingly simple combination of orange bell pepper, olives, chives, and carrots. Keep reading for my complete instructions on how to make these adorable egg bunnies.So ADORABLE! Easter Deviled Eggs from Running in a Skirt Click To Tweet
Why You'll Love this Easter Deviled Eggs recipe...
- This Easter Deviled Eggs recipe is super fun and adorable.
- It's loved by kids of all ages! You should have seen my kids laugh when I showed these to them.
- They take a little extra time to assemble but aren't that hard to make.
- They taste really good!
- They are good for you and healthier than the regular mayo-filled deviled egg.
- They are the perfect addition to Easter brunch or dinner.
- Did I mention they are adorable?
Here's an overview of what you'll need to make this Easter Deviled Eggs recipe, but keep scrolling for the full recipe amounts.
- Eggs: This recipe makes 12 bunnies, so you'll need 6 hard-boiled eggs that are cooked and peeled. I included my instructions below on cooking them and peeling them if you don't already have your favorite way.
- Plain Greek Yogurt: Plain greek yogurt is the perfect substitute for mayo. You'll still get fluffy deviled eggs, but without the calories and fat. You don't really taste the difference either. You can use full-fat or low-fat depending on your diet. I used low-fat and my calorie counts are based on that.
- Mustard: I like to use grainy dijon mustard for a big flavor pop, but pick your favorite or whatever you have on hand.
- Garlic Powder: A touch of garlic powder evenly distributes the savory flavor and gives these Easter Deviled Eggs that classic flavor.
- Salt: To taste
- Vegetables for the Face: To make the Easter bunny face you'll need one orange bell pepper, a handful of black olives, a few baby carrots, and some thin chives. I put in the instructions below on how to cut all of these ingredients to create the face.
This is an overview of the instructions to make this Easter Deviled Eggs recipe, but the full detailed printable recipe is below in the recipe card.
How to Prep the Bunny Face:
- Ears: Use a sharp knife to cut thin slices of bell pepper. Use the very top of the bell pepper where it curves back into the stem to get the curve in the ear.
- Eyes: Use a straw to cut the olives into small circles.
- Nose: Use a sharp knife to slice the carrots and then cut the slice into a small triangle.
- Whiskers: Cut the chives into 1- 1 ½ inch pieces. Thinner chives look better.
How to Make the Deviled Eggs:
- Cut the deviled eggs in half and remove the yolk.
- Put the yolks in a bowl and mash with a fork or potato masher.
- Add the greek yogurt, Worcestershire sauce, and garlic powder. Mix until smooth. If you are making a larger batch, it might be helpful to do this in a food processor.
- Carefully spoon the egg yolk mixture into the piping bag.
- Using the piping bag, refill the center of the egg white with the yoke mixture. You'll want the egg mixture to have a smooth top and not a peak like traditional deviled eggs.
- Carefully put the bell pepper bunny ears, black olive eyes, chives whiskers, and carrot nose on the bunny.
- Serve immediately.
How to Hard-Boil Eggs:
Have trouble with hard-boiled eggs? It seems easy but can be a bit tricky. Here's how to make them two ways.
- Stovetop: In a large saucepan, place the eggs in a pot and cover them with water. Bring the pot to a full boil and then reduce the heat to a gentle boil or simmer. Just a nice very low roll, nothing that will break the eggs. Let them simmer for 10 minutes. Transfer to cold water to stop the cooking process. Let them sit for 3-4 minutes before removing and peeling.
- Instant Pot: Put the eggs in the Instant pot and cook them for 8 minutes under high pressure. Do a quick release and transfer them to cold water to stop the cooking process. Also, let them sit for 3-4 minutes before removing and peeling.
Pro Tips for Hard-Boiled Eggs:
- Super fresh eggs don't peel well, use eggs that are at least a week old.
- If you need to store the eggs, peel them before transferring them to the fridge.
- However, you still need to cool the eggs completely before peeling them.
I love this Easter Deviled Eggs as written, but here are some fun variations.
- Add Seasoning: The deviled egg recipe by itself is a pretty basic one. You can mix up the yoke mixture with your favorite spices like paprika, dill, pickle relish, onion powder or even cajun spice.
- Mix Up the Face: Get creative with making the face! You can also use fresh dill, almonds, radishes, beets, bacon, celery, chives, or red bell pepper to assemble the face.
- Don't have Worchestire: Substitute apple cider vinegar, white vinegar, soy sauce, or even lemon juice.
- Dye Them: Use liquid food coloring to dye the eggs pink, yellow, or baby blue. The colored egg whites are super festive.
Storage & Leftovers
This is important! Cooked eggs have short safe storage life so it's important to eat hard-boiled eggs that have been taken out of the shell within two days of cooking them. Store any leftover deviled eggs in the fridge in a sealed airtight container for up to two days. They are best eaten fresh though - or at least within 12 hours of making them. You also can't freeze deviled eggs.
Make Ahead Tips
You can make these ahead of time, but not completely. All you do is boil your eggs and slice them in half. Store the egg whites carefully. Next, make the egg joke filling and transfer it into your piping bag or a ziplock bag for storage. Take the egg whites and filling to your party and quickly finish assembling them when you are there. You still only want to do this one or two day (no more) before your party.
What if I don't have vinegar for deviled eggs?
Try this recipe that uses Worchestire sauce. Other great substitutes are pickle juice, soy sauce, liquid aminos, or lemon. You just need something with some acid to balance the flavor.
This Easter Deviled Eggs recipe is Fun & Adorable!
These Easter Deviled Eggs are the epitome of holiday fun. I love how fun and adorable these bunnies are. I gave them to my twins and you should have seen their faces. I'm sure your guests will have the same reaction at a potluck, brunch, or dinner. Whether you serve them as a side dish or appetizer, they are sure to be loved.
Whether you assemble them yourself or let the kids join in the fun this recipe is sure to be a classic family hit.
Give this recipe a try and let me know what you think.
Serve it With:
Round out your Easter Brunch menu with these recipes.
- Crock Pot Cinnamon Roll Casserole
- Crock Pot Vegetarian Breakfast Casserole
- Cheesy Asparagus Casserole
- Healthy Vegetable Sheet Pan Fritatta
- Healthy Blueberry Banana Bread
- Healthy Carrot Cake Muffins
- Chocolate Chip Strawberry Baked Oatmeal Cups
- Banana Bread Muffins
- Caprese Crustless Quiche
- Kale, Mushroom, and Feta Crustless Quiche
So ADORABLE! Easter Deviled Eggs from Running in a Skirt Click To Tweet
More Healthy Deviled Eggs Recipes to Try:
Easter Deviled Eggs
- Prep your ingredients for the Easter bunny face. Cut the ears out of a bell pepper by using the curved top part of the pepper. Use a straw to cut the olives into small eyes. The whiskers are made with 2 inch long chives and the nose is made from a carrot cut into a triangle.
- Next, prepare the hard-boiled eggs by cutting them in half and removing the yolks.
- Put the yolks in a small bowl and smash them until smooth.
- Next add the greek yogurt, mustard, Worcestershire sauce, and garlic powder. Mix until smooth. Alternatively, you can mix the filling in a food processor.
- Use a spoon to carefully put the yolk mixture into a piping bag.
- Using the piping bag, refill the center of the egg white with the yoke mixture. You want to fill them up to where they are flat on top, not coming to a peak, like traditional deviled eggs.
- Carefully put the bunny ears (orange bell pepper,) eyes (black olives,) whiskers (chives,) and the nose (carrots.)
- Serve immediately.
SubstitutionsYou can substitute coconut aminos for Worcestershire sauce if you don't eat fish.
Storage & LeftoversThis is important! Cooked eggs have short safe storage life so it's important to eat hard-boiled eggs that have been taken out of the shell within two days of cooking them. Store any leftover deviled eggs in the fridge in a sealed airtight container for up to two days. They are best eaten fresh though - or at least within 12 hours of making them. You also can't freeze deviled eggs.
Make Ahead TipsYou can make these ahead of time, but not completely. All you do is boil your eggs and slice them in half. Store the egg whites carefully. Next, make the egg joke filling and transfer it into your piping bag or a ziplock bag for storage. Take the egg whites and filling to your party and quickly finish assembling them when you are there. You still only want to do this one or two day (no more) before your party.
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