Deviled eggs are often a staple for holidays, birthday parties, and family dinners across the country. This recipe is like the traditional deviled egg recipe with a little twist to make it visually fun for Easter!

Eggs are a wonderful source of protein, low in carbohydrates, and delicious! I hope you enjoy this recipe as much as I did!

Ingredients

• 6 hard-boiled eggs peeled
• 3 tablespoons light mayonnaise
• 1 teaspoon Dijon mustard
•  teaspoon kosher salt

For decorating:

• Chives cut into ¾-inch pieces
• Black olives cut into very small pieces
• Red bell pepper cut into very small pieces
• Thin carrot slices cut into “ears”
• Curly parsley optional

Instructions

• Cut the peeled hard-boiled eggs in half lengthwise. Carefully remove the yolks, taking care not to tear the egg whites. Place the yolks in a bowl.
• Smash the yolks with the back of a fork until they form small crumbs. Add the light mayonnaise, mustard and salt. Stir to combine.
• Spoon the egg yolk mixture into the egg whites.
• Decorate the deviled eggs, using the black olives for eyes, red bell pepper for nose, chives for whiskers and carrots for ears.
• Serve on a plate, surrounded by curly parsley (for grass).

Nutrition

Serving: 1 deviled egg | Calories: 49 kcal | Carbohydrates: 0.9 g | Protein: 3 g | Fat: 3.6 g | Saturated Fat: 0.9 g | Cholesterol: 108.8 mg | Sodium: 90.2 mg | Sugar: 0.2 g

This is what your eggs should look like when they’re finished! When I made these eggs, they weren’t quite this pretty but practice makes perfect!