This festive Shamrock Deviled Eggs recipe comes together in about 30 minutes and requires zero cooking after hard-boiling for a simple yet impressive appetizer perfect for holiday gatherings or family dinners! Your family will love the vibrant green color and delicious creamy filling, while you can easily switch up the ingredients to suit your taste. Plus, it’s a fantastic way to “clean out the fridge” by using up any odds and ends that might be lingering there!
Ingredient Breakdown
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons green onions, finely chopped
- 2 teaspoons food coloring (green)
How to Make Shamrock Deviled Eggs
So let’s get cooking! Trust me; you’re going to love how quick and easy these Shamrock Deviled Eggs are to whip up.
Hard boil the eggs (about 15 minutes): Place the eggs in a pot and cover them with water, ensuring there’s an inch above the eggs. Bring the water to a rapid boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let them sit for about 12 minutes.
Cool and peel the eggs (5 minutes): After the 12 minutes, quickly transfer the eggs to an ice water bath for about 5 minutes. This will make peeling a breeze! Once cooled, gently tap the eggs on a hard surface to crack the shell and peel them under running water for an easier experience.
Slice and prepare the yolks (5 minutes): Cut the eggs in half lengthwise and gently scoop out the yolks into a mixing bowl. Make sure to be gentle with the whites; you don’t want any holes!
Mix the filling (5 minutes): Mash the yolks with your fork until crumbly, then add in the mayonnaise, mustard, vinegar, salt, pepper, paprika, parsley, green onions, and food coloring. Stir everything together, making sure to combine all those yummy flavors.
Fill the egg whites (5 minutes): You can use a spoon or pipe the yolk mixture back into the egg whites. If you’re feeling fancy, use a piping bag for a nice swirl, it makes them look so professional!
Garnish (optional): Sprinkle some paprika or more chopped parsley on top for that final touch. It makes them look so pretty, and honestly, who doesn’t love a little garnish?
Why I Love This Recipe!
This Shamrock Deviled Eggs recipe is a staple in my household. I call it my “go-to recipe” for entertaining. It’s not only a comforting crowd-pleaser but also one of those recipes that gets everyone talking! I’m a real sucker for anything that looks festive and is easy to make, and these eggs tick all the boxes. The best part is that you can whip these up ahead of time, and they stay delicious for a few days in the fridge. You can truly customize them with whatever goodies you have on hand, which is always a plus in my book!
If you loved these Shamrock Deviled Eggs, be sure to check out my Pumpkin Curry Deviled Eggs, my Spicy Chili Garlic Deviled Eggs, or my Smoked Salmon Cucumber Rounds!
Why This Recipe Works
Quick & Easy
The beauty of this Shamrock Deviled Eggs recipe is that it comes together in about 30 minutes from start to finish. Perfect for those busy weeknights or last-minute gatherings!
Crowd-Pleaser
These deviled eggs are a traditional favorite, they’re simple to prepare and totally customizable, so everyone can get a taste of something they love. Whether it’s a holiday dinner or a weekend picnic, these will be the first to disappear!
Make-Ahead Friendly
You can absolutely make these eggs a day in advance. Just store them in an airtight container in the fridge, and they’ll stay fresh and delicious! This makes them perfect for meal prep or holiday gatherings.
Customizable
Feel free to swap out the ingredients as per your family’s taste preferences. Love spice? Toss in some hot sauce or diced jalapeños for a kick! Prefer creamier eggs? Add a little more mayo or even some cream cheese for that extra richness.
Serving Suggestions
These Shamrock Deviled Eggs would pair wonderfully with a fresh, crisp salad or some artisan bread for a light lunch. They’re also great at parties alongside a veggie platter or cheese board.
Storage
They keep well in the refrigerator for up to 3 days in an airtight container. Just make sure to separate the egg whites and yolks if you decide to prepare them ahead of time!
Reheating Instructions
These are best served chilled straight from the fridge. They don’t really need reheating, as they taste delightful cold!
Freezer Friendly
While I wouldn’t recommend freezing them due to the texture of the eggs, they’re perfect to make in advance and enjoy fresh!
And there you have it, a fun, festive take on the classic deviled egg that’s guaranteed to bring a smile (and maybe even some giggles) to your table! Can’t wait for you all to give it a shot, because i’m telling you, they’re just the best! So, what are you waiting for? Get those eggs boiling, and let’s have some fun in the kitchen! Follow us on Pinterest for daily meal inspiration.
Shamrock Deviled Eggs
Ingredients
Method
- Hard boil the eggs (about 15 minutes): Place the eggs in a pot and cover them with water, ensuring there’s an inch above the eggs. Bring the water to a rapid boil over medium-high heat, cover the pot, and remove it from the heat. Let them sit for about 12 minutes.
- Cool and peel the eggs (5 minutes): Transfer the eggs to an ice water bath for about 5 minutes. Gently tap the eggs on a hard surface and peel them under running water.
- Slice and prepare the yolks (5 minutes): Cut the eggs in half lengthwise and scoop out the yolks into a mixing bowl, being gentle with the whites.
- Mix the filling (5 minutes): Mash the yolks until crumbly, then add the mayonnaise, mustard, vinegar, salt, pepper, paprika, parsley, green onions, and food coloring. Stir to combine.
- Fill the egg whites (5 minutes): Use a spoon or pipe the yolk mixture back into the egg whites for a professional look.
- Garnish (optional): Sprinkle with paprika or more chopped parsley for an attractive finish.