Easter Deviled Eggs

DRAGON BITES carb-counted recipe

A family-friendly, mostly healthy (sometimes treat-y!) easy recipe for families living well with Type 1 Diabetes.

Deviled Eggs in Easter Colours

Make them for Easter brunch, or lift your spirits with these cheery colours any day of the year.

Our family LOVES deviled eggs, and Easter is my favourite season of the year… so making these deviled eggs in Easter colours is the perfect way to celebrate this season of hope and new life.

This low carb, savoury Easter treat balances the sweet of all those chocolate bunnies and Easter Cream Eggs (another favourite of mine)! These Easter Deviled Eggs look fancy but are SO easy to make... I prefer a simple deviled egg recipe – just eggs, mayo, salt, pepper, plus a spritz of mustard to jazz up the taste and brighten the yellow hue of the yolks. Add the optional pickles for a dilly kick. The spring colours lift the mood AND your Easter table.

(Recipe adapted from Smart School House)

And special THANKS to you, Mom, for sharing the recipe with me!

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Low-Carb? Yes
Gluten-free? Yes
Dairy-free? Yes
Nut-free? Yes

Active Time: 20 min
Boil: 25 min
Ready in: 20-45 min

Total Yield: 24 deviled eggs
Carb Content: 0.5g carbs per deviled egg


  • 12 large eggs1
  • 1/3 cup mayonnaise2
  • 2 tsp mustard
  • Salt and pepper (to taste)


  • 2 tsp pickle juice
  • 4 tbsp finely chopped dill pickles

For each colour of Easter Egg Dye:

  • ~6-8 oz of water in a mason jar or cup
  • 1 tsp white vinegar
  • 4-6 drops of food colour

Carb Notes:

  1. 1g carbs/9g fat per 2 eggs (PC Blue Menu™ Peeled, Hard-boiled Free-Run Eggs) = 6g carbs/54g fat per dozen eggs
  2. 5g carbs/55g fat for 1/3 cup of PC Extra Virgin Olive Oil Mayonnaise

Tip from the Trenches

I found that concentrated food colour gives the most vibrant colours, but you can use whatever you have on hand.

  • The green ones in the picture were made with old-school food colour drops by Food Club®.
  • For pink and blue, I used Wilton® Colour Right™ concentrated food colour. 




Hard-boil the Eggs:

a. Place eggs in a large saucepan, cover with cold water, and bring water to a boil.

b. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes.

c. Drain and cover eggs with cold water.

d. Peel cooled eggs.


For ease, skip Step 1 by using pre-cooked, pre-peeled eggs. These ones are my favourite:


Cut eggs in half lengthwise and scoop out yolks into a bowl.


Dye the egg-halves:

a. For each colour of Easter Eggs that you want to make, add ~1 cup of water to a mason jar (or cup). I used 3 mason jars: 1 pink, 1 blue, and 1 green.

b. Stir 4-6 drops of food colour into each jar of water.

c. Add vinegar to the coloured water.

d. Gently place boiled and peeled egg-halves into the coloured water. If needed, add more water to the jar to cover the eggs.


Let the eggs soak in the coloured water for 10 minutes or more, occasionally stirring gently, until desired shade is achieved. For light pastel colours you'll want to check the colour of the eggs more frequently, even before the 10-minute mark.


While the eggs are soaking, make the deviled egg mixture with the yolks:

a. Add mayonnaise and mustard to bowl with the yolks.

b. Mash and stir until mixture is smooth.

c. Stir in optional pickle juice and chopped pickles. Season with salt and pepper.


Using a spoon, gently remove the coloured eggs and place them face-down on paper towels to dry. Pat dry with another paper towel.

Once they are dry…


Using a piping bag (or a large ziplock with the bottom corner cut off) pipe the yolk mixture back into the bowl of the coloured eggs.

Then share your beautiful Easter Eggs with your guests and loved ones. Happy Easter everyone!

Tip from the Trenches

You don’t have to pipe the egg mixture – if I didn’t have access to my husband Dean’s artistic touch to do the piping, I would have just spooned them in – tastes just as good!



Total carbs: 11g
Total fat: 109g

Total yield: 24 Easter Deviled eggs 

Nutrient Content for each Deviled Easter Egg: 0.5 carbs and 4.5g of fat.

Should I Give Insulin to Cover the Fat???

Please don’t rely exclusively on my carb counting! Nutritional information is given for general information only, and will vary depending on the amount, type and brand of ingredients you choose - Please verify your carb and fat content when you make your own version of this recipe.