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A deviled egg, garnished with tomato, clover, parsley and a dollop of mustard caviar on marble.
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5 from 2 votes

St. Patrick’s Day Deviled Eggs

These St. Patrick’s Day deviled eggs are always the cutest appetizers at the party!
Prep Time15 mins
Cook Time20 mins
Cooling time25 mins
Total Time1 hr
Course: Appetizer
Cuisine: International
Diet: Gluten Free
Servings: 12 Deviled Eggs
Calories: 54kcal

Equipment

  • 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

1. If you don't have a clover paper punch, this is the one I used.
2. 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.
3. Don't garnish deviled eggs until a half-hour before your party.
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.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.

Nutrition

Serving: 1Deviled Egg | Calories: 54kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 56mg | Potassium: 49mg | Fiber: 1g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg