Devilled Eggs with a Twist
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 24
Easter appetizer egg recipes.
  • 12 hard-cooked eggs, peeled
  • ¼ cup mayonnaise
  • 2 tsp dijonnaise
  • 4 tsp minced fresh basil (or ½ tsp (2 mL) dried basil)
  • ½ tsp pickle juice (or vinegar)
  • ½ tsp lemon juice
  • ⅛ tsp pepper
  • ¼ tsp salt
  • Paprika (optional for garnish)
  • Green olives, sliced for garnish (optional)
  • Grape tomatoes, sliced for garnish (optional)
  • Fresh parsley, for garnish (optional)
  1. Boil eggs allowing to cool completely before peeling.
  2. Cut eggs in half lengthwise. Remove yolks.
  3. With fork, mash yolks*; add all ingredients except the last 4 garnish ingredients.
  4. Refill whites with yolk mixture and garnish with a bit of sliced olives, tomatoes and parsely and sprinkle lightly with paprika.
  5. Serve immediately or store, covered, in refrigerator.
  6. Use within 3 days.
*Hard cook eggs that have been in your refrigerator for a few days rather than very fresh eggs, which can be difficult to peel.

For a festive twist, you can set the cooked and sliced egg white in food coloured water to take on pastel colours of your choice before adding back the yolk mixture. This makes for a colourful addition to any Easter table.
Recipe by This Lil Piglet at