Description
These St. Patrick’s Day deviled eggs are always the cutest appetizers at the party! With a creamy filling and festive clover-tomato garnish, they’re a charming and delicious way to celebrate.
Ingredients
- 6 large eggs
- 2 tbsp. mayonnaise
- 1 tsp. stone ground mustard
- 4 yellow cherry tomatoes
- 6 large basil leaves
- 1 tsp. mustard caviar
- Parsley – a few small leaves
- Salt & pepper – to taste
Instructions
1. Add 6 large eggs to a pot of cool water, just covering the eggs, then place them on the stove and boil for 20 minutes over medium-high heat. After boiling, transfer to a bowl of cold water for 5–10 minutes.
2. Once cool, carefully peel the eggs. Slice in half and remove yolks.
3. Push yolks through a mesh strainer into a mixing bowl.
4. Mix yolks with mayonnaise, stone ground mustard, salt, and pepper. Adjust texture to be like creamy hummus. Add more mayo or mustard if needed. Transfer filling to a pastry piping bag with tip.
5. Slice yellow cherry tomatoes into 12 thin slices. Punch clover shapes from basil leaves and place one on each tomato slice.
6. Pipe filling into egg whites. Garnish with clover-tomato slices on the side of each egg.
7. Add a small parsley leaf and drizzle with mustard caviar on top.
Notes
If you don’t have a clover paper punch, you can hand-cut shapes or skip this step for a simpler presentation.
Mustard caviar takes a full week to soak—plan ahead if making it from scratch. It stores up to a year.
You can prep eggs, filling, and garnishes up to 24 hours ahead. Assemble and garnish within 30 minutes of serving to prevent drying out.
Nutrition
- Serving Size: 1 Deviled Egg
- Calories: 54
- Sugar: 1g
- Sodium: 56mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 1g
- Carbohydrates: 1g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 94mg