Cute Pig Deviled Eggs
These cute pig deviled eggs are an adorable party appetizer made with creamy deviled egg filling and fun charcuterie decorations.
Categories: SNACKS
Ingredients
- 10 large eggs
- 5 tablespoons mayonnaise
- 1½ teaspoons yellow mustard
- 1½ teaspoons sweet pickle relish
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- A few thin slices of deli meat, for the pig snouts and ears
- Black peppercorns, for the eyes
- Fresh arugula, for serving
Cooking Instructions
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01
Place the eggs in a saucepan and cover completely with water. Bring to a boil and cook for 10u201312 minutes.
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02
Immediately transfer the eggs to an ice bath and let them cool completely. Carefully peel the eggs.
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03
Cut each egg in half lengthwise and gently remove the yolks.
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04
Mash the yolks with the mayonnaise, mustard, relish, and garlic powder. Season with salt and pepper, then mix until smooth and creamy.
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05
Generously fill all 20 egg halves with the deviled egg mixture using a piping bag or spoon.
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06
Cut small circles and tiny triangular pieces from the deli meat to create the pig snouts and ears.
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07
Decorate each egg half with one snout, two ears, and two black peppercorns for the eyes.
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08
Arrange the 10 pig-shaped deviled eggs on a generous bed of fresh arugula.
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09
Refrigerate until ready to serve.
Chef notes
- Use large eggs so the halves have enough surface area for the pig decorations. - Cool the boiled eggs completely before peeling to keep the whites smooth and intact. - For an extra-creamy filling, mix the yolks until completely smooth before adding the other ingredients. - Use a piping bag to create neat, generous swirls of filling. - Cut the charcuterie into small, thin pieces so the snouts and ears are easy to shape and place. - Use small black peppercorns for the eyes and press them in gently. - Assemble the decorations shortly before serving so the charcuterie stays fresh and the presentation remains neat. - Keep the deviled eggs refrigerated until serving.
