Pot Of Gold Deviled Egg Baskets
Turn a simple deviled egg recipe into something delightful with these cute Pot of Gold Deviled Egg Baskets!
These adorable little deviled egg baskets are incredibly easy to make with simple ingredients. Hard boiled eggs, mayonnaise, mustard and a touch of honey create a tangy and delicious appetizer that are as cute as they are delicious! They will make the perfect bite sized appetizer to serve at the next St. Patricks day gathering or party.
A Fun Appetizer Idea!
- This simple deviled egg recipe is so easy to make! And it can be prepared ahead of time which is perfect when planning parties or large family meals.
- Deviled eggs are a favorite appetizer because they are so creamy and delicious. Plus they are packed with protein to keep guests satisfied until dinner is served.
- These tiny hand held pot o’gold deviled eggs are perfect for any occasion!
Deviled Egg Ingredients
Eggs: It all begins with a simple hard boiled egg! Make them easily in the instant pot or use the stovetop method.
Filling: The base of the creamy filling is of course the smashed egg yolk mixed with mayonnaise. Other salad dressings such as Miracle Whip can be used for a bit more tang. Add in a bit of yellow mustard, or dijon if desired. A touch of honey can be added for a little sweetness, or granulated sugar would work as well.
Garnish: In this case, the basket handle garnish is made with a slice of green onion, but a stem from the parsley could work if it is pliable enough. And of course the clover-like garnish is parsley, but fresh dill would be cute as well.
How To Make This Simple Deviled Egg Recipe
- Assemble all ingredients ahead of time (as directed in the recipe)
- peel hard boiled eggs
- wash and dry parsley
- slice green onion
- prepare a serving platter (or a deviled egg platter)
- Cut the tips off the hard boiled eggs, then cut in half horizontally (not vertically)
- Place egg white tips in yellow food coloring.
- Pop egg yolk out into a bowl. Mash with a fork, add mayo, mustard, honey and salt.
- Dry off colored egg whites, chop and add to filling (or leave to garnish the top of each basket)
- Add the green onion handle, and the parsley.
- Place on platter, cover and refrigerate until ready to serve.
Ways To Serve Deviled Eggs
These adorable deviled egg pot of gold baskets are perfect for St. Patrick’s Day. But they would be equally as cute on an appetizer platter to keep hungry guest at bay before Easter dinner! Why not tint the egg white different pastel colors to match the Easter theme! These would be adorable served at a baby shower or even a bridal shower.
While deviled eggs are one of the easiest and best appetizers, they also make a heathy snack. Add two or three added along with a salad makes a delicious and filling lunch too.
How Long Are Deviled Eggs Good For?
Store deviled eggs in an airtight container in the refrigerator for 3-4 days. If serving on a warm day, or even if they will be out on an appetizer table for a good part of the day, it’s a good idea to place deviled eggs over a tray of ice to keep them cool.
Other Spring Time Favorites!
Pot of Gold Deviled Egg Baskets
Equipment
- mixing bowl
Ingredients
- 6 eggs hard boiled and peeled
- ¼ cup mayonnaise
- ½ tablespoon yellow mustard to taste
- ¼ teaspoon honey
- salt to taste
- green onion
- parsley rinsed and patted dry
- yellow food coloring optional
Instructions
- Slice a small amount of egg white off the bottom and top of each egg so that they stand up. Place the slices into a small dish with yellow food coloring and water.
- Cut each egg in half horizontally, not vertically, using a knife.
- Pull each end apart revealing the egg yolk. Pop the yolk out carefully and place into a bowl. Mash with a fork.
- Add mayonnaise to the egg yolks. Mix the mustard and honey together, then add to the mayonnaise. Mix only until just combined. It should look a bit chunky – like gold bars or pieces.
- Remove the egg white slices from the food coloring and pat dry with a paper towel. Chop to tiny pieces, then add to egg yolk mixture.*
- Gently spoon the egg yolk mixture into each egg white half.
- Cut green portion of a green onion into 12 slices about ¼ inch wide and 3 inches in length. Place each end into the egg to create a handle. Garnish with parsley (like a 4 leaf clover!)
- Keep refrigerated until ready to serve!
Notes
- Nutrition calculated without salt, or optional garnishes
- Optional: Reserve colored and chopped egg white pieces and use to top each egg basket, like chunks of gold!
- Egg yolk filling could be added to a zippered sandwich bag with the tip cut off to pipe the filling into the egg white cups.
Nutrition
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