Veggie Medley Deviled Eggs

Veggie Medley Deviled Eggs

I’m joining The Novel Bakers

for Beatrix Potter (and Easter) Week!

Since bunnies mean veggies and Easter means eggs,

I hunted up a recipe for Veggie Deviled Eggs!


The real-life Benjamin Bunny was a tame rabbit of Beatrix Potter’s whom she sketched constantly, and whose exploits continually amused her:

“He is an abject coward, but believes in bluster, could stare our old dog out of countenance, chase a cat that has turned tail.”


Although Benjamin had died by 1904 when this story was published, Peter Rabbit’s cousin, Benjamin, is a similar self-possessed personality, who makes himself quite at home in Mr. McGregor’s garden.


I found this deviled egg version, perfect for veggie-noshing bunnies or people :) and ideal for a garden party or spring gathering, in the April issue of Food Network Magazine, in their 50 Deviled Eggs section.

This is a delicious variation of deviled eggs with the veggies adding a little crunch and color!


Veggie Medley Deviled Eggs

Boil 1 dozen eggs, peel and cut eggs in half. Mash eggs yolks with 1/4 cup each cream cheese and mayonnaise, and 1 tablespoon of Dijon mustard. (I used a heaping spoonful of Dijon.)

Stir in 2 tablespoons each finely chopped red bell pepper, celery, carrot, scallion (I used chives instead) and parsley. Food Network’s version calls for chopped broccoli also which I didn’t add.

Season with salt and pepper. Spoon into the egg whites; top with cucumber and/ or sliced radish.

Cupcake liners are a festive & tidy way to serve deviled eggs, eliminating the need for extra napkins! I used double liners, one turned inside out, for extra stability and color. If you’re assembling your eggs ahead of time, wait and place them in cupcake liners at the last minute so the moisture from the egg and/or refrigerator doesn’t cause the paper wrapper to wilt.


For perfect hard boiled eggs:

Place eggs in a pan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner and cover pan.

   Let eggs stand in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large). Cool completely in bowl of ice water.

To peel a hard-boiled egg:

Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands or countetop to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease off the shell. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

For easily peeled eggs, buy and refrigerate your eggs a week to 10 days in advance of cooking. This allows the eggs time to take in air, which helps separate the membranes from the shell.


You can find a printable recipe here.


I’m joining The Novel Bakers

for Beatrix Potter Week. . .


Visit Jain and Michael Lee

for more Bunny/Beatrix Potter fun:

 a quiet life

Rattlebridge Farm 


Visit us all week for more Beatrix Potter and Easter Inspiration! You can follow The Novel Bakers on Pinterest, for Beatrix Potter recipes and bunny inspiration here.


Thank you for your visit, also sharing at:

 Metamorphosis Monday

  30 comments for “Veggie Medley Deviled Eggs

  1. Lynn@Happier Than A Pig In Mud
    April 10, 2014 at 6:02 am

    Gorgeous presentation Mary! I love the great color your toppers add and the papers are fun! And yes, that first pic even made this jaded garden bunny person smile:@)

  2. April 10, 2014 at 6:56 am

    Mary…I love this recipe…With so many of my friends not eating bread, etc, this is great idea for an appetizer…and I love the way you placed them in those beautiful cupcake liners…and thanks for the “egg boiling” technique…where do you find your cute cupcake liners?? Beautiful post!!

    • April 10, 2014 at 11:48 am

      Thanks Shirley! The green cupcake liners came from World Market :)

  3. April 10, 2014 at 7:28 am

    Hi Mary, The photo of the two naughty bunnies waiting to munch your delicious eggs just made me so happy. That is a wonderful link to the deviled egg varieties so thank you~~my family will enjoy some new ones this year. Oooh I’m hungry right now and I wish I could grab that last one with the cuke and radish right through the screen! Linda

  4. April 10, 2014 at 7:40 am

    Mary, great idea for all those colored eggs! I always make devIled eggs but never served them like that! This recipe is a keeper!🐰

  5. April 10, 2014 at 7:46 am

    Deviled eggs are not my favorite – but these sound pretty tempting! Your pictures are wonderful as always. LOVE the green checked cupcake holders – they just made the pictures!

  6. April 10, 2014 at 7:52 am

    Very pretty. I do like a variety of deviled eggs, so I pinned this one!

  7. franki
    April 10, 2014 at 7:57 am

    This was eggsxactly what I was looking for!! I, too, love the cupcake liners! franki

  8. April 10, 2014 at 8:00 am

    I love the idea of using cupcake liners for serving the veggie deviled eggs, Mary! The platter, with your bunny in the center, makes for a pretty presentation.

  9. April 10, 2014 at 9:22 am

    this is a lovely post and a yummy recipe too. I hope you will share at my hop today Hugs

  10. April 10, 2014 at 9:37 am

    love (here we go again with the love) deviled eggs. fun, pretty post. loving (!!!) this Potter series.

  11. April 10, 2014 at 10:14 am

    You are going to make me eat deviled eggs yet, with the genius way you have styled them!! I love the cucumber and radish slivers tucked into the fluffy filling and how cute they look on the cupcake papers! I swear I can see the noses of your bunnies twitching!!

  12. April 10, 2014 at 10:24 am

    Looks so pretty :-), Mary! Might have to try this.

  13. April 10, 2014 at 10:41 am

    I’m getting a quick peek before rushing off to a meeting. I’ll be back to savor each one of these images. You have the most clever ideas for styling photos. I learn from you with each new post, Mary. So inspiring!

  14. April 10, 2014 at 10:58 am

    What a great idea to put the eggs in a cupcake paper. It is always fun to see your ideas. I suspect Peter and Benjamin would be happy to stumble across these eggs no matter how they were presented.

  15. April 10, 2014 at 11:57 am

    bunny eggs, and cadbury thought they had cornered the market! what a darling post, love beatrix with her furry friend, to think this was the beginning of so many memories for millions over the ages… right down to us, playing our hearts out!

    your pics are stunning, i love the play of bunny on bunnies. its so hard to realize i have no eggs to snatch, i actually have to make them, yours look so tantalizing i can’t understand why my cupboards are bare, i mean they look so darn close and edible… i never make deviled eggs, for the sheer fact i could pack away a dozen without batting an eyelash… would i eat a dozen scrambled eggs? never, but these cute little morsels just slide down like shooters… except yours comes with veggies, i may have to chew now and then!

    love your pics and props, perfection as always!

    hope you are enjoying the sunshine, its been toasty this week, perfect for lulling you to sleep after a full day of tasting, or should i say guzzling ;-)

  16. Rattlebridge Farm
    April 10, 2014 at 12:24 pm

    Mary, your veggie Deviled eggs are adorable–so colorful and enticing. Beautiful photographs and styling! They will be perfect year-round. Love your idea of serving them in cupcake liners. Hasn’t this been the funnest week ever? xxoo

  17. April 10, 2014 at 12:41 pm

    Is your cloth a tea towel or table topper??? It is adorable! I WILL try this version, we all LOVE deviled eggs and this year we may do brunch instead of dinner for Easter since it will only be 4 of us, sadly! Hoping to be home next week to get back to blogging myself!!!!!!!!!!!!

    • April 10, 2014 at 1:02 pm

      Hi Pinky, it’s a tea towel :)

  18. April 10, 2014 at 1:24 pm

    Even ‘plain’ deviled eggs seem to go faster at any potluck where they appear…I can imagine these wouldn’t last 10 minutes on a display table…Beautiful and delicious post, as always. Thank you. I will be making a version of these for the next potluck with our group of friends!

  19. Cassie
    April 10, 2014 at 1:26 pm

    Even your deviled eggs are spectacular. Beautiful table as always. :)

  20. April 10, 2014 at 2:18 pm

    These eggs look great and different from the usual deviled eggs. I’ve never served deviled eggs and had any left. This would be the case with your new spin with the traditional recipe too.
    Darling liners to make them festive. Neat idea to use two and turn the inside one with the color pattern showing.
    I am having fun with this series.

  21. April 10, 2014 at 5:46 pm

    I am definitely doing this at my house. Deviled eggs are always popular! Why didn’t I think of adding the veggies? And you’ve given me tips I didn’t know, so practical. And I will definitely do the double cupcake liner trick, how terribly clever!

  22. April 10, 2014 at 8:19 pm

    The recipe sounds delish, but your presentation is wonderful. I will be borrowing the idea. You know how when you take eggs and they slide all over the place – this looks like the answer.


  23. April 11, 2014 at 1:14 am

    Wonderful presentation! Deviled eggs are such a southern dish. It’s one of my favorites. Cute little cup cake liners. ;-)

  24. April 14, 2014 at 6:14 pm

    Mary, just seeing anything about Beatrix reminds me of the wonderful days that I spent in the Lake District of England. I totally understand how she was able to create her darling characters! Your recipe sounds delicious – thanks for sharing it with us!

  25. April 19, 2014 at 1:53 pm

    My daughter says that she doesn’t want me to bring deviled eggs tomorrow, but she hasn’t seen this! I love the veggie mix in the eggs and love, love,love the gingham liners. Aren’t you clever to turn them inside out? Have a wonderful Easter!

  26. November 6, 2015 at 7:55 am

    I am a total freak for deviled eggs, and can’t seem to coming up with new recipes for them. Thanks for the inspiration!

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