Bee Deviled Eggs
This Bee Deviled Eggs recipe is a cute fun appetizer made with hard-boiled eggs, creamy mayonnaise, mustard, paprika, olives, and cucumber slices. It’s an ideal snack for kid’s birthday or school parties – especially when served with these caterpillar celery sticks or butterfly pretzels! It also works awesome for a bee themed baby shower. (Or, just any time you’d like to get your kids to eat something healthy and be excited about it.)
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I love making this cute finger food for spring gatherings, Easter celebrations, and family picnics as well. It’s an easy make-ahead appetizer – you can just pop them in the fridge!
Serve them with fresh fruit skewers and a crunchy vegetable platter for a colorful and crowd-pleasing spread.
How to Make Bee Deviled Eggs
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Boil the eggs in a medium pot filled halfway with water for 10 minutes. Turn off the heat, add a lid and let them rest for 10 minutes.
2. Rinse the eggs in cold water, peel, then slice in half.
3. Dump the cooked yolks into a bowl and arrange the egg white on a plate or tray.
4. Break the cooked yolks apart with a fork until a file powder forms, then mix in the mayonnaise, mustard and paprika.
5. Fill each of the egg cavities with the mixture.
6. Slice 4 olives in half for the heads of the bees.
7. Cut the ends off the other 4 olives, then cut in half so you have 8 slices. Then cut those in half. So you have 16 half slices.
8. Cut 8 thin slices of cucumbers, then cut those in half.
9. Arrange a half cucumber slice on each side of the filled eggs, digging into the mixture slightly.
10. Now add the “head” of the bee to the top portion of the eggs, pressing into the mixture slightly.
11. Last, arrange two half olive slices to make the stripes of the bee’s body.
12. Chill until ready to serve.
Serve & Enjoy!
Important Recipe Notes
- Use eggs that are a few days old for easier peeling.
- Chill the eggs completely before decorating to help the toppings stay in place.
- Slice the cucumber wings thinly so they look delicate and bee-like.
- Pat cucumber slices dry with a paper towel before placing them on the eggs to prevent slipping.
- Prepare the bee decorations shortly before serving for the freshest appearance.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Bee Deviled Eggs
Ingredients
- 4 large eggs
- ¼ cup mayonnaise
- 1 tsp mustard
- ¼ tsp paprika
- 8 medium or large olives
- 1 baby cucumber
Instructions
- Boil the eggs in a medium pot filled halfway with water for 10 minutes. Turn off the heat, add a lid and let them rest for 10 minutes.
- Rinse the eggs in cold water, peel, then slice in half.
- Dump the cooked yolks into a bowl and arrange the egg white on a plate or tray.
- Break the cooked yolks apart with a fork until a file powder forms, then mix in the mayonnaise, mustard and paprika.
- Fill each of the egg cavities with the mixture.
- Slice 4 olives in half for the heads of the bees.
- Cut the ends off the other 4 olives, then cut in half so you have 8 slices. Then cut those in half. So you have 16 half slices.
- Cut 8 thin slices of cucumbers, then cut those in half.
- Arrange a half cucumber slice on each side of the filled eggs, digging into the mixture slightly.
- Now add the “head” of the bee to the top portion of the eggs, pressing into the mixture slightly.
- Last, arrange two half olive slices to make the stripes of the bee’s body.
- Chill until ready to serve.
