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Colorful strawberry deviled eggs served on a platter for a delightful appetizer.

Strawberry Deviled Eggs

A delightful twist on classic deviled eggs, combining creamy richness with sweet strawberries, perfect for gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: American, Party Food
Calories: 80
Ingredients Method Notes

Ingredients
  

For the Deviled Eggs
  • 6 large large eggs Boiled and cooled
  • ½ cup strawberry puree (about 4-5 strawberries)
  • ¼ cup mayonnaise
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Fresh strawberries for garnish Optional: Chopped fresh mint for decoration

Method
 

Preparation
  1. Boil the Eggs: Start by placing the eggs in a saucepan and cover them with water. Bring the water to a boil, then cover the pan and remove it from heat. Let them sit for about 12-15 minutes.
  2. Cool and Peel: Transfer the eggs to an ice bath to cool for at least 5 minutes. This helps to make peeling easier.
  3. Prepare Filling: Peel the eggs and cut them in half lengthwise. Scoop out the yolks and place them in a mixing bowl. Mash with a fork, and mix in strawberry puree, mayonnaise, lemon juice, salt, and pepper until smooth.
  4. Pipe the Mixture: Fill a piping bag (or plastic bag with one corner snipped off) with the filling. Pipe it back into the egg white halves, creating a nice swirl.
  5. Garnish: Top each filled egg with a piece of fresh strawberry and sprinkle chopped mint for added flavor and color.
  6. Serve: Arrange the strawberry deviled eggs on a platter. Best enjoyed chilled.

Notes

To keep your strawberry deviled eggs fresh, store them in an airtight container in the refrigerator. Best enjoyed within 2-3 days. If preparing ahead, make the filling a day in advance. Not advisable to freeze deviled eggs as texture changes upon defrosting.