Try this healthy twist on classic Deviled Eggs with colorful vegetable purees in the mix Veggie Deviled Eggs boost flavor, nutrition and color!
Check out more colorful spring eats from my list of 15 Healthy Eater Recipes for Kids!
Deviled eggs are a warm-weather staple! And as our calendar starts to fill up with potlucks and parties, we’ve been having fun making a lightened up version of the classic recipe.
This method, which features colorful pureed vegetables and Greek yogurt, is a fun way to make use of seasonal produce while serving a familiar dish in a new way.
Eggs are Super Healthy for Kids
Eggs are a great food to include in family meals since they are an inexpensive form of protein and they contain fat, which is essential for brain development in little ones.
They’re also versatile, so you can serve them in many ways to find how your family likes them best. Eggs tend to be widely available at farmers markets at this time of year and prices for cage-free, organic eggs are often lower than those at the store. We love them in a simple scramble, poached over rice and beans, or turned into Make-Ahead Mini Egg and Cheese Muffins. And sometimes as a treat, I turn them into this rainbow of Deviled Eggs.
Tips for Making Veggie Deviled Eggs
For this recipe, it’s best to pick one vegetable per batch to make sure that you have the right mix of flavors. My toddler likes the pea and sweet potato fillings best and I love the beet version.
Taste the filling mixture before you fill the egg white sections, and add salt until it tastes how you like.
We used a pastry bag to pipe the filling into the egg whites. It’s not necessary, but it does make the eggs look gorgeous with those swirly designs! If you don’t have a pastry bag, try putting the filling in a zip-top plastic bag, then snipping off one small corner through which to pipe the filling.
These are best served right after you fill them (especially the beet filling since if they sit too long filled, the color can bleed into the egg whites.) But you can take them to a potluck as long as you pack them in a cooler and fill them on site.
Turn Them into Colorful Egg Salad!
You can turn this recipe into a nutritious sandwich filling or a spread for crackers by chopping the hard-cooked eggs and stirring in the rest of the ingredients. If you have leftover and they look “blah” the day after the party, give this egg salad version a try!
- 8 large eggs
- 1/4 cup plain greek yogurt
- 1/4 cup veggie puree sweet potato, beet, peas, fresh avocado, baby spinach
- 1 tablespoon dijon mustard
- 1 teaspoon white-wine vinegar or lime juice
- 1/4 teaspoon salt or more to taste
- 1/4 cup chives finely chopped (optional)
- 1 tsp paprika optional (optional)
- Boil eggs either on the stove or Instant Pot. Place in ice water and let eggs cool.
- Choose one vegetable for the filling and prepare the puree. Steam 1/4 cup of your vegetable until tender. After cooked mash with a fork or puree using a food processor or blender. If you choose spinach, steam 2 cups fresh spinach until just wilted, pat dry, and puree in a food processor. Set vegetable aside to cool. (You can of course cook a larger batch of whichever vegetable you choose and save it for another meal or recipe!)
- Peel the eggs and slice each in half lengthwise. Place the yolks into a medium bowl. Add the yogurt, one variety of vegetable puree, mustard, vinegar, and salt, and mash with a fork to combine thoroughly. Taste and adjust the salt as needed.
- Spoon filling into a quart-size zip top bag or piping bag. Place into the fridge until just before serving. When ready to serve, snip off one corner of the bag and pipe filling into the egg whites.
- Sprinkle with chopped chives and paprika for an added flare. Serve immediately.