Irresistible Deviled Egg Recipes


Spring is synonymous with eggs, both Passover and Easter use them as a symbol of life and rebirth. On our Passover table we always have a charred egg on the seder plate, symbolizing springtime and renewal and we offer a hard boiled egg with salt water as an appetizer. I thought this year I would make classic, herby deviled eggs using another Passover staple, parsley. The bitter herb is also featured on the seder plate so I combined them both for a tasty treat. Whether you have leftover eggs from Easter egg decorating, or you’re making them for Passover, here’s a classic recipe you’ll want to try!


Irresistible Deviled Egg Recipes


Units Scale
  • 1 dozen hard-boiled eggs (I cook mine in the @instantpotofficial for 6 minutes)
  • 1/3 cup mayo
  • 2 tbsp Dijon mustard
  • 1 tbsp diced red onion
  • 1 garlic clove, chopped
  • 1 tbsp chopped parsley
  • 1 tsp salt


  1. Place the hard-boiled yolks, and the rest of the ingredients, into a food processor and blend till smooth.
  2. Place mixture into a ziplock bag, snip off a corner, and pipe into egg whites.
  3. Top with microgreens, dill, parsley (or if you’re not celebrating Passover, bacon crumbles!).

Keywords: herbed, deviled eggs

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