Deviled Egg Daisies for Easter
Deviled Egg Daisies for Easter

Simple “No Peel” Daisy Deviled Eggs for Easter

Papa CarrotBy papacarrot  ,   

March 26, 2016

Deviled Eggs – the perfect Easter snack. And no peel? Sign me up! The Easter Bunny isn’t the only one with a few tricks in his basket, this recipe removes all the hard boiling and peeling out of the process, and hops in some Easter fun. These devilishly delicious Easter daisies can make an entertaining Easter afternoon project for the little ones too! Not only do these eggs taste amazing but they just so darn cute to look at! Win hearts (and stomachs) over with these savoury and delicious deviled eggs.

  • Prep: 10 mins
  • Cook: 20 mins
  • Yields: 12 eggs


12 eggs

1/3 cup mayonnaise

1 tablespoon Dijon mustard

1 teaspoon white-wine vinegar

1 tablespoon dill pickle juice

1 tablespoon shallot, finely chopped

1/4 teaspoon cayenne pepper

1/4 teaspoon smoked paprika

Coarse salt and ground pepper to taste

Paprika, for garnish

Chives, chopped, for garnish


1Preheat your oven to 350degrees.

2Separate the yolks from the whites into two separate bowls. Whisk the whites until well combined and foamy. Whisk the yolks until well combined.

3Place the whites in your cooking vessel of choice, I used the Wilton Mini 6 Cavity Flower Silicone Mold for my daisies, cover with foil and cook for 18 minutes. Remove and let cool.

4Cook the yolks on the stovetop in a skillet just as you would scrambled eggs. Remove from the burner and let cool.

5When the yolks are cool to the touch add to a medium bowl or food processor and mix together mayonnaise, mustard, vinegar, dill pickle juice, shallot, cayenne pepper and smoked paprika. Mix well, 2-3 minutes until smooth and creamy. Add salt and pepper to taste.

6Transfer the yolk mixture to a piping bag or ziplock bag with an end cut off and pipe onto the middle of your egg whites. Sprinkle with paprika and chopped chives and enjoy.


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