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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)!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 deviled eggs
Calories 75kcal
Author Mary Smith


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