Vegetable Deviled Eggs
Elevate your appetizer game with these colorful and nutritious Vegetable Deviled Eggs, a delightful twist on the classic recipe. Perfectly cooked egg whites serve as the vessel for a creamy, tangy filling that’s packed with finely grated carrot, crunchy celery, and sweet red bell pepper, creating a vibrant combination of flavors and textures. Seasoned with Dijon mustard, paprika, and chives, these bite-sized treats balance indulgence with freshness, making them an ideal addition to brunch spreads, party platters, or healthy snack rotations. Quick to prepare in just 25 minutes and naturally gluten-free, this crowd-pleasing dish is as visually impressive as it is flavorful.
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Recipe Information
Ingredients
- 6 large Eggs
- 3 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 1 small, finely grated Carrot
- 1 stalk, finely chopped Celery
- 0.25 medium, finely diced Red bell pepper
- 1 tablespoon, finely chopped Chives
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Paprika
Instructions
Place the eggs in a large saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.
Once boiling, turn off the heat and cover the pan with a lid. Allow the eggs to sit in the hot water for 9-12 minutes.
Transfer the eggs to a bowl of ice water to cool completely, about 5 minutes. Carefully peel the eggs and pat them dry with a paper towel.
Slice each egg in half lengthwise and gently scoop out the yolks into a medium mixing bowl. Arrange the egg whites on a serving platter, cut-side up.
Using a fork, mash the yolks until smooth. Add mayonnaise, Dijon mustard, salt, black pepper, and paprika to the yolks. Mix well until combined.
Fold in the grated carrot, chopped celery, red bell pepper, and half of the chopped chives. Adjust seasoning as needed.
Transfer the yolk mixture to a piping bag or use a spoon to carefully fill each egg white half with the mixture.
Garnish the filled eggs with the remaining chives and a light sprinkle of paprika for extra color.
Serve immediately, or refrigerate for up to 4 hours before serving.
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.9 g | 81% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1161 mg | 387% | |
| Sodium | 1277 mg | 56% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 4.2 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 668 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
