How to Make Rainbow-Colored Deviled Eggs for Easter

You won't be able to take your eyes off this beautiful spread.

This might be bold of us to say, but we're just going to go ahead and say it: You just can't celebrate Easter without digging into a delicious spread of deviled eggs! Just like trees and Christmas and chocolate and Valentine's Day, deviled eggs and Easter go hand in hand. While classic deviled eggs always make a delicious choice, there's lots of unique and delicious ways to not only top your deviled eggs, but to fill them too! Since Easter is all about bold, pastel colors, we're opting for a rainbow-colored spread this year and we think you should as well! Here's everything you need to know to make your Easter brunch, lunch or dinner just a little brighter.

How to Make Deviled Eggs:

1. Place 12 large eggs in a wide pot, cover with cold water by 1 inch and bring to a boil. Reduce the heat to medium low and simmer 10 minutes.

2. Drain the eggs and run under cold water to cool. Peel the eggs and cut in half lengthwise.

3. Scoop out the yolks and mash according to the recipe, then spoon or pipe into the egg whites.

Choose Your Filling:

Piquillo peppers and smoked paprika add a lively kick to these bold and beautiful deviled eggs. If the rest of your Easter spread consists of beloved family-favorites, these are a yummy and quick way to add something new to the menu.

If you love cheesy omelets, these deviled eggs will make your stomach rumble. Chopped pimientos also add the right amount of sweetness that's just perfect for these pre-dinner appetizers.

Diced yellow bell peppers take the starring role in these golden deviled eggs. A zesty combination of relish and yellow mustard also gives them a nice tang, which makes them taste just as vibrant as they look!

Good chives only — that's exactly how you and yours will be feeling after you dig into these herb-topped deviled eggs. Filled with a yummy combination of crunchy scallions, fresh parsley, briny capers and zesty chives, these unique bites might just dethrone your go-to deviled egg recipe.

These charming deviled eggs are almost too pretty to eat — almost! Not only are they filled with triple the beet flavor (you'll use beet hummus, pickled beets and beet horseradish to fill and top them), these deviled eggs are also a lovely and simple way to explore a new flavor just in time for spring!


Introduction and captions written by Michelle Baricevic for

Recipes by Food Network Kitchen.

Photographs by Mike Garten.

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