These St. Patrick’s Day deviled eggs are always the cutest appetizers at the party! With pretty, easy-to-make basil clovers, thinly-sliced cherry tomatoes, mustard caviar and no yucky green food dye, they’re not just precious, they’re DELICIOUS!
All you need is a 4 leaf clover paper punch to make those sweet, St. Patrick’s day garnishes. I’ll show you how!
Why This Recipe is Special
They’re naturally gluten-free – It’s always nice to be mindful of food sensitivities for party food. Unless someone has an egg allergy, or a resistance to sweet basil clovers, these deviled eggs should be well-tolerated (and adored) by most party-goers.
They’re easy to make ahead and garnish right before the party – Below, I’ll explain a few ways to easily make these ahead of time and garnish in a snap, and even transport them easily to another location!
They require just 7 main ingredients – They may look extravagant, but we’re dealing with just 7 main ingredients to make these little works of art.
Ingredient Notes
stone ground mustard – You can actually substitute any kind of mustard you like, except a honey mustard, for this recipe. I like a stone ground mustard for St. Patrick’s day eggs, though, because it gives the them a more earthy texture.
cherry tomatoes – Find orange/yellow ones so the garnishes are traditional orange and green colors. (I know deviled eggs aren’t a traditional Irish recipe… we’re just going for traditional colors here).
mustard caviar – If you’re unsure where to find mustard caviar, no worries! If you can find mustard seeds, pickle juice and 5-7 days, you’re in business. You literally just soak dry mustard seeds in pickle juice for a week, and you’ve got mustard caviar! Take a look at my post about how to make mustard caviar with other sauces too!
fresh basil – find basil that has nice big leaves so you can easily punch through them. When they’re small, they’re a little trickier.
How to Make This Recipe
1. Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes over MEDIUM heat. After 20 minutes, place them in a bowl of cold water for 5 minutes, then refrigerate for 20 minutes.
2. Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
3. Slice the eggs. I slice through the center-middle, as opposed to longways. I find the egg-halves have a more sturdy base when cut this way. Carefully remove the yolks and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon. You may sometimes have a little left over, but it’s easier and less damaging to the egg white to try sliding first.
4. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
5. Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
6. In a mixing bowl, mix your egg yolks, 2 tbsp. mayo, 1 tsp. stone ground mustard, and a sprinkle of salt & pepper. You want the texture of your filling to be like creamy hummus, so if it appears on the dry side, give it a taste, and see if it could use a little more mayo or mustard to make it more creamy. Add filling to a pastry-piping bag with a pretty tip.
7. Slice 3-4 yellow cherry tomatoes into 12 slices thinly, and punch 12 clovers out of basil with your clover paper punch. Place the clover onto the tomato slices. They’ll easily stick to them without falling off.
8. Fill your deviled eggs and carefully place the clover-tomato garnishes into the sides. Add a small leaf of parsley behind it, and drizzle a tiny bit of mustard caviar on top.
Common Questions
The trick is to slice the eggs, make the filling and prepare the garnishes beforehand, then assemble them when you arrive.
Slice the eggs, then place the egg whites in an egg carrier or very well washed plastic egg container (with no paper inside) to ensure they’re nice and secure, then refrigerate them.
Make the filling, place a pretty tip in a pastry-piping bag, then seal it just above the tip with a twisty tie. Fill the bag, then seal the other end with another twisty tie and refrigerate it.
Finally, slice the tomatoes and make the basil clovers. Store them in a small plastic bag or container. When you arrive, simply fill your eggs and garnish away!
You can slice the eggs, make the filling and create the garnishes a whole 24 hours before the party. You want to assemble them within a half-hour before a party, even if you’re putting them right back in the fridge. After abut 45 minutes, they start to dry out a bit, so definitely prepare all the ingredients ahead of time and garnish right before the party.
This is the brand of clover punch that I have, but they’re easy to find in craft stores. You just want one that doesn’t have too thin a slit to slip your basil into. And that’s all you do. Take a large, washed leaf of basil, slip it into the punch, and punch!
A Few Tips
1. Use a very sharp knife for those tomatoes.
You want the cherry tomatoes to be sliced nice and thin, and very clean. Make sure you have a nice, sharp, thin knife.
2. Oh pretty please, use a pastry piping bag!
It makes such a difference! Sure, you can spoon the filling into your eggs, but they’ll look so delightful, and so professional when piped with a pastry piping bag.
3. If you haven’t made mustard caviar yet, make sure to give it a full week.
Not something to leave to the last minute. Mustard caviar takes a full week to soak in the pickle juice to really become a nice texture. Keep in mind, you can save mustard caviar for up to a year in a container, so you can make a whole batch and save some for later.
Now, help yourself to more St. Patrick’s Day Inspiration!
I hope you love these deviled eggs as much as I do! And for more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
St. Patrick’s Day Deviled Eggs
Equipment
- A pot to boil 6 eggs
- Cutting board and sharp knife
- mixing bowl
- mesh strainer
- Pastry-piping bag and tip
- Clover paper punch
Ingredients
- 6 large eggs
- 2 tbsp. mayonnaise
- 1 tsp. stone ground mustard
- 4 cherry tomatoes – yellow
- 6 large basil leaves
- 1 tsp. mustard caviar
- parsley – a few small leaves
- salt & pepper – to taste
Instructions
- Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes over MEDIUM heat. After 20 minutes, place them in a bowl of cold water for 5 minutes, then refrigerate for 20 minutes.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents. Slice eggs in half and remove yolks.
- Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
- In a mixing bowl, mix your egg yolks, 2 tbsp. mayo, 1 tsp. stone ground mustard, and a sprinkle of salt & pepper. You want the texture of your filling to be like creamy hummus, so if it appears on the dry side, give it a taste, and see if it could use a little more mayo or mustard to make it more creamy. Add filling to a pastry-piping bag with a pretty tip.
- Slice 3-4 yellow cherry tomatoes into 12 slices thinly, and punch 12 clovers out of basil leaves with your clover paper punch. Place the clover onto the tomato slices. They’ll easily stick to them without falling off.
- Fill your deviled eggs and carefully place the clover-tomato garnishes into the sides. Add a small leaf of parsley behind it, and drizzle a tiny bit of mustard caviar on top.
Notes
Nutrition
Shirley Davis
It’s a lovely recipe. But please remember: eggs have yolks and oxen wear yokes.
Genevieve Morrison
Oh my goodness, thank you for catching that!!
Cheryl
Everything you make is absolutely gorgeous!
Genevieve Morrison
Aww, thank you!