Vegetable Deviled Eggs

Elevate your appetizer game with these colorful and nutritious Vegetable Deviled Eggs, a delightful twist on the classic recipe. Perfectly cooked egg whites serve as the vessel for a creamy, tangy filling that’s packed with finely grated carrot, crunchy celery, and sweet red bell pepper, creating a vibrant combination of flavors and textures. Seasoned with Dijon mustard, paprika, and chives, these bite-sized treats balance indulgence with freshness, making them an ideal addition to brunch spreads, party platters, or healthy snack rotations. Quick to prepare in just 25 minutes and naturally gluten-free, this crowd-pleasing dish is as visually impressive as it is flavorful.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 12

Ingredients

• 6 large Eggs
• 3 tablespoons Mayonnaise
• 1 teaspoon Dijon mustard
• 1 small, finely grated Carrot
• 1 stalk, finely chopped Celery
• 0.25 medium, finely diced Red bell pepper
• 1 tablespoon, finely chopped Chives
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 teaspoon Paprika

Directions

Step 1

Place the eggs in a large saucepan and cover them with cold water. Bring the water to a boil over medium-high heat.

Step 2

Once boiling, turn off the heat and cover the pan with a lid. Allow the eggs to sit in the hot water for 9-12 minutes.

Step 3

Transfer the eggs to a bowl of ice water to cool completely, about 5 minutes. Carefully peel the eggs and pat them dry with a paper towel.

Step 4

Slice each egg in half lengthwise and gently scoop out the yolks into a medium mixing bowl. Arrange the egg whites on a serving platter, cut-side up.

Step 5

Using a fork, mash the yolks until smooth. Add mayonnaise, Dijon mustard, salt, black pepper, and paprika to the yolks. Mix well until combined.

Step 6

Fold in the grated carrot, chopped celery, red bell pepper, and half of the chopped chives. Adjust seasoning as needed.

Step 7

Transfer the yolk mixture to a piping bag or use a spoon to carefully fill each egg white half with the mixture.

Step 8

Garnish the filled eggs with the remaining chives and a light sprinkle of paprika for extra color.

Step 9

Serve immediately, or refrigerate for up to 4 hours before serving.

Nutrition Facts

Serving size	(448.9g)

Amount per serving	% Daily Value*
Calories	806.0

Total Fat 62.9g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 0.0g
Cholesterol 1161mg	0%
Sodium 1276.7mg	0%
Total Carbohydrate 18.5g	0%
Dietary Fiber 2.9g	0%
Total Sugars 4.2g
Protein 38.8g	0%

Vitamin D 246IU	0%
Calcium 197.5mg	0%
Iron 6.1mg	0%
Potassium 667.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.2%

Protein: 19.5%

Carbs: 9.3%