Happy almost Easter, friends! These Deviled Eggs 3 Ways take dying easter eggs to a whole new level 🙂 I love deviled eggs – they are easy to make, a healthy and nutritious snack, and pretty versatile when it comes to what you add to the filling! I thought it would be fun to make a standard paleo (and Whole30) deviled egg, then mix it up by adding some fun flavors and toppings. Variety is the spice of life right? The bacon/chive & spinach/guac are both Whole30, but the Honey in the Ginger Beet egg would exclude those. Omit if you want to keep things compliant! These will be the life of your Easter gathering. You totally have the option of making just the initial base filling and not adding in the other flavors, too. You do you! I am just here to give you options!

Now that we know my c-section is scheduled for April 2nd instead of March 30th, I will now be home with my kiddos for Easter. This makes me so happy! I love seeing their little eyes light up when they get to hunt for their baskets. And I will certainly be serving these eggs alongside a massive “last supper” before we head to the hospital on Monday.

To hard boil the eggs, I used my Instant Pot. This method is life changing! I found out about this method through Against All Grain – Check out the blog post here for details on how to cook the eggs in 5 minutes! Alternatively, you can cook them as you would normally make hard boiled eggs on the stove. Just make sure the yolks are cooked enough to make a good solid filling. This is the Instant Pot I have – believe me when I say this contraption will change your life:

For the mayo in these, I used my favorite dairy/canola/soy free mayo from Primal Kitchen. You can find it here. An immersion blender is also going to be your best friend for this recipe (and many others!) – It makes things nice and creamy and allows you to keep them in the bowl while mixing, as opposed having to transfer to a blender. I have this one and love it:

For the avocado/spinach eggs, I took a shortcut and used Holy Guacamole (which happens to be Whole30 compliant!) – If you don’t have it, you can use 1/2 an avocado + some garlic and onion powder & lime juice. For the pink eggs, I used Love Beets brand marinated beets in Ginger Honey flavor. These are amazing. Again, if you don’t have them, a regular pre-cooked beet will work and you can add in a touch of honey & powdered ginger.

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Deviled Eggs 3 Ways

A fun, colorful, and healthy appetizer to serve at your Easter gathering (or to enjoy at anytime throughout the year)!
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Standard Deviled Eggs/Base

  • 9 cage free eggs
  • ½ cup compliant mayo (I used Primal Kitchen - linked in post above)
  • 1.5 tbsp dijon mustard
  • ½ tsp sea salt
  • 1 tsp paprika
  • ¼ tsp cayenne pepper

Bacon Chive

  • 2-3 pieces cooked sugar free bacon, chopped into pieces
  • 2 tbsp chives, diced

Avocado Spinach

  • small handful raw spinach
  • ¼ cup Holy Guacamole (or any pre-made guac!)

Honey Ginger Beet

  • 1-2 pre-cooked beets (I used Love Beets Honey Ginger flavor - if you don't have these, you can add a pinch of ginger + 1 tsp honey to the mix)


  • Hard boil your eggs using the method above in your Instant Pot, or make them on the stove. Transfer to an ice bath to halt cooking, and then peel. Slice in half long ways and remove the yolks. Transfer the yolks to a bowl and set the whites aside while you make the filling(s).
  • Combine egg yolks with the mayo, mustard and seasonings. Use your immersion blender to mix everything until creamy. At this point, you can choose your own adventure. Use this mixture to create ALL bacon/chive deviled eggs, or you can split the mixture into 3 bowls as I did to create three colors of filling.
  • For the bacon chive, your filling is done. You can transfer the first bowl's filling into a small plastic bag, cut off one of the corner tips, and fill 6 of the egg halves with it. Top with chopped bacon and a few chives.
  • For the second bowl of filling, add the spinach/guac and use your immersion blender to mix until combined. Transfer the filling to a new small baggie and fill 6 more of the egg halves.
  • For the 3rd bowl, add in your two beets. It will be a good idea to rinse your blender top so you don't get green stuff (that would make it brown and not pretty pink!) in your beet mixture. Blend until combined and transfer to a baggie, then fill the remaining 6 egg halves. You're all done! Enjoy!


Calories: 75kcal, Carbohydrates: 1g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 84mg, Sodium: 150mg, Potassium: 34mg, Fiber: 1g, Sugar: 1g, Vitamin A: 144IU, Vitamin C: 1mg, Calcium: 14mg, Iron: 1mg