Deviled Eggs for an Easter Delight

Author: LaChell Miller, MS, RD, CC - Follow the Instagram stories @DairyDietitian | March 29, 2018

Deviled Eggs for an Easter Delight

Deviled eggs are an Easter classic known for their spicy or zesty nature. Eggs have also made a comeback in the past 5 years. Once feared for their high cholesterol, now are hailed for having high protein and nutrient content. Since this breakfast delight holds real estate in the dairy aisle – is it possible to integrate dairy in the classic deviled egg? Your Dairy Dietitian will show you how …

Prep Your Eggs

To cook the perfect hard-boiled egg, you must start your eggs in a pot of cold water. DO NOT throw your eggs in boiling water or else your eggs will crack. Once the water comes to a bowl, set the timer to 8-10 minutes (Depending on the size of the egg). Remove eggs and place in ice cold water to cool down. Carefully tap the base of the egg and slowly remove the outer shell. Place eggs in refrigerator for 30 minutes to completely cool.

Dye Your Eggs

It is Easter, so have fun with your eggs! Creating a colorful egg can set your deviled eggs apart. Try using natural dyes or juices to color your eggs. The longer you leave them in the refrigerator the deeper the color will get – 12 to 36 hours.

Purple Eggs = 1 cup beet or red cabbage juice + 1/2 cup apple cider vinegar + 1/2 cup water

Yellow Eggs = 2 cups water + 1/2 cup apple cider vinegar + 2 teaspoon salt + 1 tablespoon ground turmeric

Cut Your Eggs

After prepping/dyeing your eggs, dry them off with a paper towel and place on a cutting board. With a sharp paring knife, you can either slice your eggs lengthwise or widthwise. If you choose to cut widthwise, cut a small rim off the base to help your eggs stand up. With a small spoon, delicately spoon out egg yolks. Rinse egg whites and put aside.

Stuff your Eggs

The classic deviled egg requires egg yolks, mayonnaise, mustard, vinegar, and paprika. However, there is nothing classic about the recipes seen below. To ramp up these deviled eggs, swap mayonnaise with full fat Greek yogurt. Incorporate cheese to enhance flavor and top with unique ingredients to provide a crunch.

Bacon- Blue Deviled Eggs


  • 6 whole egg yolks
  • 1/2 cup full-fat Greek yogurt
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt + Pepper to taste
  • 2 ounces crumbled blue cheese, split
  • 5 slices thick-cut bacon, cooked and crumbled


1. In a food processor- blend egg yolks, yogurt, garlic powder, smoked paprika, salt, pepper, and 1 ounce of cheese. Place mixture in a prepared piping bag. Pipe into egg whites.

2. Top eggs with crumbled blue cheese and crumbled bacon. Sprinkle a dash of smoked paprika.

Pimento Cheese and Shrimp Deviled Eggs


  • 6 whole egg yolks
  • 1 cup pepper dew cheese, shredded (Pimento Cheese)
  • ½ cup full fat Greek plain yogurt
  • ½ teaspoon garlic powder
  • 1 scallion, white and green sliced and separated
  • 1/2 teaspoon Hungarian paprika
  • Cayenne pepper, to taste
  • Salt and pepper to taste
  • 6 medium raw shrimp, peeled and deveined
  • 1 teaspoons olive oil


1. In a food processor- blend egg yolks, shredded cheese, yogurt, garlic powder, white scallions, paprika, cayenne pepper, salt, and pepper. Place in a prepared piping bag and set aside

2. In a bowl, combine shrimp, cayenne pepper, salt, and pepper. Preheat olive oil in a skillet over high heat. Sautee shrimp about 4 minutes, turning once. Remove from heat, and slice lengthwise in half.

3. Pipe egg yolk mixture in prepared egg whites. Top with green scallions and sliced shrimp.  

Crab Rangoon Deviled Eggs


  • 6 whole egg yolks
  • 2 ounces cream cheese
  • 1/4 cup full fat yogurt
  • 1 tablespoon old bay seasoning
  • 1/2 lemon, juice 
  • Salt and Pepper to Taste
  • 6 ounces lump crab
  • Chives, diced  


1. In a food processor – blend egg yolks, cream cheese, yogurt, old bay seasoning, salt, and pepper.

2. Place egg yolk mixture in a bowl and combine with lump crab. Place mixture in a prepared pipping bag. Pip into egg whites and garnish with diced chives. 

Cream Cheese and Smoke Salmon Deviled Eggs


  • 6 whole egg yolks
  • 4 ounces cream cheese
  • 1/2 teaspoon Dijon mustard
  • 1/2 lemon, juiced  
  • 3 dill springs
  • Salt and Pepper, to taste


Red onion, diced


Smoked salmon, sliced into strips  

Cucumber, diced


1. In a food processor – blend egg yolks, cream cheese, Dijon mustard, lemon juice, dill, salt, and pepper. Place in a prepared mixing bag and pipe into egg whites.

2. Garnish each egg with red onion, capers, smoked salmon, cucumber, and dill.

American Dairy Association North East is one of 19 state and regional promotion organizations working under the umbrella of the United Dairy Industry Association. It is the local affiliate of the National Dairy Council®, which has been conducting nutrition education and nutrition research programs since 1915. For more information, visit

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