These creamy Italian-seasoned deviled eggs are perfect for weddings, anniversary parties, Galentine’s celebrations, Valentine’s Day, or as a way to show your loved ones just how much you love them. Topped with a heart-shaped tomato for an added festive touch, these deviled eggs are as gorgeous and whimsical as they are delicious. Their slightly sweet honey and Italian seasoning filling will have everyone falling in love at first bite.
For the past three years, I have celebrated each Valentine’s Day by sharing a new and unique cookie recipe for Cookies for Kids’ Cancer whose goal is to raise awareness and funds for ongoing pediatric cancer research. This non-profit organization is very dear to me and one that I find myself obligated to support by continually helping to raise awareness and contributing monetarily. Sadly, since the Good Cookie Valentine’s Event did not take place this year, I cannot share a link with y’all to donate to a specific fundraising campaign, but I still urge you to DONATE HERE if you feel so moved.
FAITH, HOPE, LOVE, & LUCK “GOOD COOKIE” RECIPES
2021 – Vanilla Bean Cherry Chocolate Kiss Cookies
Now, let’s talk about these lil’ deviled eggs, topped with adorable heart-shaped tomatoes. I’m pretty sure that when it comes to traditional Valentine’s Day recipes, most people aren’t likely to consider deviled eggs as an overly romantic option, however, in our house, I can assure you that these lil’ cuties will now be a yearly holiday tradition. I warn you though, it may take several attempts for you to learn just how to cut the tomatoes to make the perfect heart shape. Stick with it, you’ll eventually get there. And, once you do, I can almost guarantee that you’ll release a little swoony sigh at your first successful charming heart-shaped tomato.
Ingredients:
- 12 Extra-Large Hard Boiled Eggs
- 1 Tablespoon Honey
- 2 Teaspoons Italian Herb Seasoning Mix (No-Salt)
- 1/4 Teaspoon Finely Ground Black Pepper (Additional for Garnish)
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/2 Cup + 2 Tablespoons Mayonnaise (Approximately)
- 24 Grape Tomatoes
- Fleur de Sel or Flaky Sea Salt
Directions:
- Halve the deviled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Add the honey, Italian seasoning, black pepper, crushed red pepper flakes, and sea salt to the bowl. Using a fork, mash everything together.
- Add 1/2 cup of the mayonnaise to the bowl and mix until smooth. A tablespoon at a time, add more mayonnaise until you get the perfect desired deviled egg consistency.
- 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.
- Place a grape tomato horizontally on a cutting board with the stem end of the tomato facing right. With a sharp knife, make a diagonal cut from the top left 1/3 of the tomato to the bottom right 2/3 of the tomato. Discard the stem end of the tomato. Place the remaining part of the tomato cut side down and cut it in half lengthwise. Flip the two pieces of the tomato over with the cut side down so that they form a heart shape. Repeat with the remaining tomatoes. Place a heart-shaped tomato on top of each egg half.
- Garnish the deviled eggs with additional finely ground black pepper and a light sprinkle of fleur de sel or flaky sea salt.
Suggestions:
- CLICK HERE to see the best way to hard-boil eggs.
- Use this Homemade Italian Herb Seasoning Mix (No-Salt) for this recipe. If you are using a store-bought seasoning mix, try to use one that contains no salt, otherwise these deviled eggs may be too salty. If you are using a seasoning mix with salt, omit the 1/4 teaspoon of finely ground sea salt.
- This recipe is fairly easy to cut in half if you only want to make 1/2 dozen deviled 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 filling last. Start with half of the mayonnaise and add 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 you’re filling is too runny, you can use the extra yolks to solve that dilemma.
- You can use the stem end of the tomatoes to make heart-shaped tomatoes as well, however, they will not be as pretty as the ones without the stems. I suggest saving the stem end of the tomatoes for use in a salad.
- Practice makes perfect. You can find online video tutorials on how to cut grape tomatoes into heart shapes. I suggest watching one of two of them to help you out with this recipe. It’s not too hard once you grasp the concept, however, you may go through a few tomatoes while practicing. Make sure to purchase grape tomatoes and not cherry tomatoes. The tomatoes need to be in the shape of an oval for this cutting method to work. Also, make sure that your tomatoes aren’t too large or they will be too big to fit on top of the deviled eggs.
Improvements:
- CLICK HERE to see our many other mouth-watering deviled egg recipes.
- Add a little bit of garlic powder or onion powder to the deviled egg filling. I suggest 1/8 teaspoon of each.
- Garnish the deviled eggs with everything seasoning before placing the heart-shaped tomatoes on top of them.
- If you like things spicy, add additional crushed red pepper flakes to the egg filling.
- Replace the traditional honey in this recipe with hot honey.
Ingredients:
- 12 Extra-Large Hard Boiled Eggs
- 1 Tablespoon Honey
- 2 Teaspoons Italian Herb Seasoning Mix (No-Salt)
- 1/4 Teaspoon Finely Ground Black Pepper (Additional for Garnish)
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Finely Ground Sea Salt
- 1/2 Cup + 2 Tablespoons Mayonnaise (Approximately)
- 24 Grape Tomatoes
- Fleur de Sel or Flaky Sea Salt
Directions:
- Halve the deviled eggs lengthwise, placing the yolks into a medium-sized bowl.
- Add the honey, Italian seasoning, black pepper, crushed red pepper flakes, and sea salt to the bowl. Using a fork, mash everything together.
- Add 1/2 cup of the mayonnaise to the bowl and mix until smooth. A tablespoon at a time, add more mayonnaise until you get the perfect desired deviled egg consistency.
- 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.
- Place a grape tomato horizontally on a cutting board with the stem end of the tomato facing right. With a sharp knife, make a diagonal cut from the top left 1/3 of the tomato to the bottom right 2/3 of the tomato. Discard the stem end of the tomato. Place the remaining part of the tomato cut side down and cut it in half lengthwise. Flip the two pieces of the tomato over with the cut side down so that they form a heart shape. Repeat with the remaining tomatoes. Place a heart-shaped tomato on top of each egg half.
- Garnish the deviled eggs with additional finely ground black pepper and a light sprinkle of fleur de sel or flaky sea salt.
PIN THIS RECIPE
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Chunky Sweet & Spicy Black Olive Deviled Eggs
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Use this Homemade Italian Herb Seasoning Mix (No-Salt) to make these Italian Deviled Eggs with Heart-Shaped Tomatoes. Making your own Italian herb seasoning mix is a real game changer, especially when there is no salt added. Not only does it give you the ability to control the salt content in your recipes, but it also allows you to customize the blend of herbs and spices to your liking. If you’re crazy about garlic, add more garlic powder. If you prefer food a little bit spicier, add additional crushed red pepper flakes. The best part about this homemade seasoning is that it only takes a few minutes to make and can be stored for use in all of your favorite Italian recipes. CLICK HERE for the recipe.
In 2024, we’ll be cooking and baking our way through the alphabet with several of our food blogger friends. Every other Wednesday, for the 2024 Alphabet Challenge, we’ll be sharing a new recipe featuring a consecutive letter of the alphabet, starting with A in January and ending with Z in December.
“A” – Dried Apple & Bourbon Oven-Baked Sauerkraut
“B” – Spicy Barbecue Seasoned Rice Chex Mix
“C” – Dove Dark Chocolate Chunk Cakey Muffins
“D” – Italian Deviled Eggs with Heart-Shaped Tomatoes
“E” – Buttery Everything Bagel Seasoning Biscuits
“F” – Butternut Squash Soup with French Herbes
“G” – Creamy Simple Stovetop Gouda Mac & Cheese
“H” – Sweet Honey Deviled Eggs with Fennel Fronds
“I” – Orange & Feta Italian Orzo Pasta Salad
“J” – Brown Sugar Caribbean Jerk Seasoning
“K” – Kalamata, Mozzarella, & Tomato Couscous Salad
Please make sure to check out the other great “D” recipes below. A huge thanks to A Day in the Life on the Farm for hosting this 2024 Alphabet Challenge event.
- Cajun Chicken Eggplant Dressing by Food Lust People Love
- Dangella | Tawa Handvo by Mayuri’s Jikoni
- Dark Chocolate-Juniper Panna Cotta by Culinary Cam
- Dark Chocolate Mousse by A Day in the Life on the Farm
- Dates Walnut Paratha by Magical Ingredients
- Devil’s Food Cake Mix Cookies by Jolene’s Recipe Journal
- Deviled Egg Crostini by Blogghetti
- Dill With Chana Dal & Potato by Sneha’s Recipe
- Durkee’s Famous Sauce by Palatable Pastime
- Durum Wheat Sesame Bread by Karen’s Kitchen Stories
- Italian Deviled Eggs with Heart-Shaped Tomatoes by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
