These red, white, & blue deviled eggs are the perfect appetizer for your next July 4th celebration. The savory sweetness of the creamy pimento and feta egg filling really helps make this non-traditional deviled egg recipe stand out. And, after these heavenly deviled eggs are garnished with chili powder, pimentos, feta, and perfectly ripe blackberries, they’ll be just as gorgeous as they are delicious.
To celebrate July 4th, I really wanted to come up with a festive new deviled egg recipe using red, white, and blue ingredients. However, I really couldn’t think of a great blue-colored ingredient that would actually taste somewhat decent when paired with a deviled egg. So, if you’re thinking to yourself right about now, that blackberries aren’t truly blue; shush. To me, they look very kinda-sorta-just-go-with-it blue. Plus, surprisingly, blackberries taste pretty gosh darn marvelous on top of a deviled egg. Who knew? You learn something new every day, right?
Ingredients:
- 12 Extra-Large Hard-Boiled Eggs
- 1 (4-oz.) Jar Diced Pimentos (Divided)
- 1 Tablespoon Honey
- 2 1/2 Teaspoons Granulated Sugar
- 1 1/2 Teaspoons Chili Powder (Additional for Garnish)
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Cup Crumbled Feta Cheese(Additional for Garnish)
- 1/4 Cup Mayonnaise (Approximately)
- Kosher Salt
- 24 Fresh Blackberries
Directions:
- Halve the deviled eggs lengthwise, placing the yolks into a food processor.
- Rinse & drain the pimentos in a fine-mesh strainer. Place them between several layers of paper towels to pat off and absorb any excess liquid. Set aside 1 tablespoon of the pimentos for garnish. Add the remaining pimentos to the food processor along with the honey, sugar, chili powder, onion powder, black pepper, and feta cheese.
- Add half of the mayonnaise to the food processor and process until smooth. Add more mayo as needed until you get the perfect desired deviled egg consistency.
- Taste the deviled egg filling to see if salt is needed. Salt to taste and process for a few seconds or until the salt is incorporated.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Garnish each deviled egg with a sprinkle of chili powder and a little bit of crumbled feta cheese.
- Top each deviled egg with a fresh blackberry.
Suggestions:
- CLICK HERE to see the best way to hard-boil eggs.
- I always use extra-large eggs when making deviled eggs. If you are using smaller eggs, you may need to adjust the amount of mayonnaise used in this recipe, to prevent the filling from turning runny. I suggest adding the mayonnaise to the food processor last. Start with half of the mayonnaise and then keep adding it as needed to create a creamy egg filling. This will help you to reach the perfect deviled egg consistency.
- If your filling does become too runny, try adding extra hard-boiled egg yolks. It’s never a bad idea to boil a few extra eggs when you’re making deviled eggs. If you mess up one or two eggs while peeling them, you’ll have a couple to use as replacements. And, if your filling is too runny, you can use the extra yolks to solve that dilemma.
- I use a food processor for this recipe so that the deviled egg filling is smooth. If you don’t mind the filling being chunky, you can mash the egg filling with a fork in a small bowl.
- I do not suggest using store-bought pre-crumbled feta cheese for this recipe. It’s drier and does not taste as good. Look for the brine-packed variety instead. It will make your deviled egg filling creamier. Make sure to pat off any excess brine with a paper towel before use.
- You may or may not need to add salt to the deviled egg filling, depending on the saltiness of the feta cheese you are using. The brand I used had significantly less salt than other varieties, so I definitely needed to add more salt.
- These deviled eggs taste better after resting in the refrigerator for a few hours, so I suggest making them a little bit ahead of time.
Improvements:
- Add a light drizzle of honey to the deviled eggs just before serving.
- Garnish with a little bit of finely chopped crispy bacon.
- Add a bit of lemon zest or lemon juice to the deviled egg filling. Adding lemon juice may change the consistency of the egg filling, so be careful to add just a teaspoon. Also, I don’t suggest adding lemon juice if you are making these deviled eggs over four hours ahead of time. The acid from the lemon juice may cause the eggs to become rubbery over time.
Ingredients:
- 12 Extra-Large Hard-Boiled Eggs
- 1 (4-oz.) Jar Diced Pimentos (Divided)
- 1 Tablespoon Honey
- 2 1/2 Teaspoons Granulated Sugar
- 1 1/2 Teaspoons Chili Powder (Additional for Garnish)
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Finely Ground Black Pepper
- 1/2 Cup Crumbled Feta Cheese(Additional for Garnish)
- 1/4 Cup Mayonnaise (Approximately)
- Kosher Salt
- 24 Fresh Blackberries
Directions:
- Halve the deviled eggs lengthwise, placing the yolks into a food processor.
- Rinse & drain the pimentos in a fine-mesh strainer. Place them between several layers of paper towels to pat off and absorb any excess liquid. Set aside 1 tablespoon of the pimentos for garnish. Add the remaining pimentos to the food processor along with the honey, sugar, chili powder, onion powder, black pepper, and feta cheese.
- Add half of the mayonnaise to the food processor and process until smooth. Add more mayo as needed until you get the perfect desired deviled egg consistency.
- Taste the deviled egg filling to see if salt is needed. Salt to taste and process for a few seconds or until the salt is incorporated.
- Spoon the filling into each egg well, or fill a resealable bag with the filling, snip off the end, and then pipe the mixture into the well of each egg.
- Garnish each deviled egg with a sprinkle of chili powder and a little bit of crumbled feta cheese.
- Top each deviled egg with a fresh blackberry.
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