Dazzling Deviled Eggs take deviled eggs to a whole new level. Using a simple, fun tool the edges of each egg are scalloped for a new and especiallybeautiful look. The centers are filled with a smooth, creamy, seasoned yolk and topped with mini vegetable flower decorations. They’re SO beautiful your guests will love them at your Passover and Holiday meals.

Dazzling Deviled Eggs

While I’ve always been a Grocery Cart Snoop, I’ve lately become an Instagram Snoop, although I’m not sure that scouring through Instagram would be considered snooping.  It was during one of these snooping sessions that I realized that Deviled Eggs are currently a thing.  I found some absolutely stunning ones and decided that they would be a gorgeous and delicious addition to our Passover Seder.

Dazzling Deviled Eggs are just so pretty your Seder and Holiday guests will love them!

Why are Deviled Eggs on Seder Night Different From All Other Nights?

Our family has a custom to eat a hard boiled egg dipped in salt water right before the meal portion of the Seder.  Many sources say that the reason is that eggs are a symbol of mourning and during the Seder it’s important to remember the Destruction of the Jewish Temple in Jerusalem, and the salt water represents the tears that the Jewish People shed when they were slaves in Egypt.In the past we’ve always eaten whole, peeled eggs, but I wondered why we couldn’t eat tastier and prettier Deviled Eggs.So I did the only logical thing.I asked my LOR (Local Orthodox Rabbi).

Dazzling Deviled Eggs are actually perfect for your Seder!

Eating Deviled Eggs is really OK at the Seder

I’m always hesitant to modify family traditions.  They call them traditions for a reason.  I have no problem playing with tradition, like making Meatball Matzoh Balls instead of traditional ones, but I was nervous that I might be slightly heretical if I changed the whole egg to a deviled one.

Meatball Matzoh Balls are Sharon’s Famous Matzoh Balls surrounding a flavorful little meatball surprise. I made mine gluten free but you can make yours the traditional way if you like.

It turns out that I worried for nothing (as I usually do).  The Rabbi’s mother used to make deviled eggs for their seder.  I figured I was golden.

Making Dazzling Deviled Eggs

There are a few simple but fun tricks I used to make the Dazzling Deviled Eggs.  Before we talk about those, it’s important to make sure that your eggs are proplerly cooked.  

Cooking the hard boiled eggs

For this recipe I used Jumbo sized eggs.  The larger eggs are more condusive to decorating properly.I usually either cook my eggs in my Electric Pressure Cooker or on the stovetop.  The choice is yours.  Either way, it’s essential to have a bowl of ice water standing by to place the eggs in immediately after they finish cooking.  This halts the cooking process and keeps the eggs from overcooking and getting that weird green ring around the yolk.

Place hard boiled eggs immediately in an ice bath after cooking. This halts the cooking process for perfectly cooked eggs.

This process also helps to make the eggs easier to peel.  

Making the fun ridges on the Dazzling Deviled Eggs

I found this crazy tool online, first on Amazon and then on my new favorite website Temu.com.  Basically, it looks like a long sick with ridge indentations on it.  You take a hard boiled egg and roll it along the ridges all the way around the egg.  When you’re done, you separate the two halves of egg whites and remove the yolk.

Step 1: Roll the egg across the ridge tool, then separate the whites and remove the yolk.

You end up with a super cute ridged egg white that’s perfect for Dazzling Deviled Eggs!

Ridged Dazzling Deviled Eggs Whites are insanely easy to make.

If you don’t have a fancy shmancy ridged egg cutter it’s OK.  While they won’t be quite as dazzling, you can cut them with a sharp paring knife.

Making the Dazzling Deviled Eggs Filling

This is also pretty straight forward.  I basically tossed the egg yolks into my food processor, added some Kosher for Passover mayonnaise and mustard, salt and black pepper, a dash of paprika, and a green onion and called it a day.Using a food processor makes the whole task very easy, just pulsing the thing until the yolks are smooth.

Making the Dazzling Deviled Eggs Yolk Filling is pretty straight forward…

Once the yolk filling is smooth you get to do the fun part…decorating the Dazzling Deviled Eggs to make them super duper dazzling!

Decorating Dazzling Deviled Eggs

This part I call “Fun with Food”.The first thing to do is to cut your favorite mini vegetables into small slices or pieces.  I cut baby carrots into rounds, mini colored tomatoes and cucumbers into thin slices, and green onions into small pieces.

Cutting mini vegetables for Dazzling Deviled Eggs. This is where your creativity gets to shine!

I pipe the filling into the whites using a #21 star piping tip.  Don’t panic.  If you don’t have a #21 star piping tip you can spoon the filling into the whites with a spoon and smooth it after.

Decorating Dazzling Deviled Eggs

After piping, I made flower decorations using the vegetables I cut, using a little bit of jarred, red horseradish for the center of some of the flowers.

Decorating Dazzling Deviled Eggs with mini vegetables can be super fun. Feel free to use your favorite vegetables to show off your creativity!

One more thing…

Today, on my Father’s (z”l) Yahrtzeit (anniversary of his passing), I went to synagogue super early to say Kaddish.  I brought these Dazzling Deviled Eggs for the minyan goers after the service.Everyone oohed and aaahed over them and were very surprised when I told them they weren’t all that hard to make.  I love making dishes that look super hard and complicated but are really not that difficult to make.This recipe is in memory of my Father (z”l) and Mother (z”l) who both passed away at Passover.This one’s for you Mom & Dad.  I miss you.

Here’s the Recipe For Dazzling Deviled Eggs

As with most of my recipes, if you need to change things feel free.  If you only have large eggs and can’t get Jumbo, it’s all good.  If you don’t have Kosher for Passover mustard, use a little extra paprika, maybe some fresh dill and call it a day.Don’t have fancy piping tools for Passover or even during the year?  Use a spoon, knife or pipe out of a zipper bag.  It’s all good.You MUST make the fancy veggie flowers on top!Just kidding.  If you don’t have time, stick some green onion pieces, curly parsley or dill sprigs on top.  Super fancy.And now…here’s the recipe!

Dazzling Deviled Eggs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Sharon Matten - Kosher Everyday
• Prep Time: 45 minutes
• Total Time: 45 minutes
• Yield: 24 Dazzling Deviled Eggs 1x
• Category: Appetizer
• Method: Food Processor
• Cuisine: Gluten Free
• Diet: Kosher

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Description

Dazzling Deviled Eggs take deviled eggs to a whole new level. Using a simple, fun tool the edges of each egg are scalloped for a new and especiallybeautiful look. The centers are filled with a smooth, creamy, seasoned yolk and topped with mini vegetable flower decorations. They’re SO beautiful your guests will love them at your Passover and Holiday meals.

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Ingredients

Scale 1x2x3x

• 12 Jumbo Eggs, cooked, cooled and peeled
• 2 tablespoons light mayonnaise (Kosher for Passover)
• 1 tablespoon yellow or dijon mustard (imitation – Kosher for Passover)
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon paprika
• baby carrots, thinly sliced, for garnish
• beet horseradish, for garnish
• mini colored tomatoes, thinly sliced, for garnish
• green onions, sliced, for garnish
• parsley sprigs, for garnish
• additional paprika, for sprinkling

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Instructions

1. Using the cool egg cutting tool or a knife, cut the eggs into halves separating the egg whites from the yolks.
2. Place the yolks in the bowl of a food processor.  Add the mayonnaise, mustard, salt, black pepper and paprika.
3. Pulse until smooth.  If you don’t have a food processor, very finely chop the green onion and then mash the remaining ingredients together with a fork until very very smooth.
4. Fit a piping bag with a #21 or #16 tip, or snip a small hole in the corner of a sandwich sized zipper bag.  Fill with the yolk mixture.  
5. Pipe or spoon the yolk mixture into the 24 egg white halves.
6. Decorate with cut vegetables or sprinkle with paprika.
7. Refrigerate until ready to serve.  Must be made the same day you’re planning on serving.

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Equipment

Gefen Rich & Creamy Light Mayonnaise

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Piping Bags, Pastry Bags 12 Inch 100pcs

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Wilton Beginning Buttercream Decorating Set, 20-Piece Cake Decorating Kit

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Piping Tips for Cake Decorating,11 Pastry Tips Set

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2 Pieces Egg Slicer,Egg Cutter,Egg Cutter for Hard Boiled Eggs

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Notes

As with most of my recipes, if you need to change things feel free.  If you only have large eggs and can’t get Jumbo, it’s all good. 

If you don’t have Kosher for Passover mustard, use a little extra paprika, maybe some fresh dill and call it a day.

Don’t have fancy piping tools for Passover or even during the year?  Use a spoon, knife or pipe out of a zipper bag.  It’s all good.

You MUST make the fancy veggie flowers on top!

Just kidding.  If you don’t have time, stick some green onion pieces, curly parsley or dill sprigs on top.  Super fancy.

Nutrition

• Serving Size:
• Calories: 79
• Sugar: 0.3 g
• Sodium: 150.1 mg
• Fat: 5.3 g
• Saturated Fat: 1.7 g
• Carbohydrates: 0.7 g
• Fiber: 0 g
• Protein: 6.3 g
• Cholesterol: 186.4 mg

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Dazzling Deviled Eggs are are simply dazzling.

Here’s how I made Dazzling Deviled Eggs on Instagram @koshereveryday

 

 

 

 

 

 

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I’M SURE YOU’RE LOOKING FOR PASSOVER RECIPES… HERE ARE SOME OF MY FAVORITES!

I Can't Believe They're Passover Bagels

Almond Cream Cheesecake

No Bake Triple Chocolate Cheesecake

Gluten Free Potato Buns

Passover Broccoli Noodle Kugel

Awesome Bagel Dogs

Passover Cholent

Quinoa Almond Crusted Turkey Tenders

AND…EVEN MORE PASSOVER RECIPES!

SHABBOS UNDER PRESSURE IS GREAT FOR PASSOVER!

FYI: I’m here to help make it way easier for you and reduce your pressure with my book “Shabbos Under Pressure“.  I’ve found that using my electric pressure cooker to prepare for Passover, makes the cooking way easier and more efficient.  For example, instead of cooking a huge pot of chicken soup on the stove for three hours, taking up valuable space on my stovetop,  I can make even better soup in just an hour/hour and a half in my Instant Pot.  I’ve even put together a Shabbos Under Pressure Passover Recipe Guide to help you convert the recipes in the book to Passover friendly recipes.  If you don’t already have “Shabbos Under Pressure” now would be a great time to order it to ensure that you receive it with enough time to plan and cook your Passover meals.  You can order it here:Here’s the Passover Under Pressure – The Shabbos Under Pressure Passover Guide:

PASSOVER IDEA LIST ON AMAZON

I also put a Passover Idea List on Amazon. 

Make sure to follow Kosher Everyday on Facebook and Instagram so you don’t miss the latest and greatest Passover recipes and fun from Kosher Everyday!