10 Green Deviled Egg Ideas for St Patrick’s Day

Deviled eggs are already a party staple, but adding a little green makes them feel right at home for St. Patrick’s Day. These green deviled egg ideas bring together classic flavors and fresh twists, from softly dyed egg whites to naturally green fillings made with herbs, vegetables, and familiar ingredients. Each recipe keeps the spirit festive without sacrificing flavor, so they fit just as easily into casual potlucks as they do holiday spreads. If you want dependable appetizers that still feel fun and seasonal, these green deviled eggs are an easy win.

Classic Deviled Eggs with Green-Dyed Egg Whites

These classic deviled eggs with green-dyed egg whites add a festive St. Patrick’s Day twist to a familiar party favorite. The filling stays smooth, creamy, and traditional, while the softly tinted egg whites bring just enough color to make them stand out on the table. They feel playful without losing their classic appeal, making them a dependable choice for holiday gatherings, potlucks, and spring entertaining.

Ingredients

• 12 hard-boiled eggs, peeled
• ½ cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon + 1 teaspoon white vinegar, divided
• Salt and pepper to taste
• Green food coloring
• 2 tablespoons finely chopped chives, plus more for garnish

Instructions

1. Fill a medium bowl with 2 cups very warm water, hot to the touch but not boiling. Add 1 tablespoon white vinegar and 8 to 10 drops green food coloring, stirring well until the color is evenly distributed. Adjust with additional drops for a deeper shade.
2. Gently place the peeled hard-boiled eggs into the dye bath, making sure they are fully submerged. Let the eggs soak for 10-12 minutes, until the egg whites are evenly tinted a soft pastel green. Remove the eggs from the dye and pat them completely dry with a paper towel.
3. Slice each dyed egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl. Mash the yolks until smooth, then add the mayonnaise, Dijon mustard, remaining 1 teaspoon white vinegar, 1-2 drops of green food coloring, salt, and black pepper. Mix until creamy and fully combined. Stir in the chopped chives.
4. Spoon or pipe the filling evenly into the green-dyed egg whites. Garnish lightly with additional chives and refrigerate until ready to serve.

Green Marbled Deviled Eggs

These green marbled deviled eggs put a festive St. Patrick’s Day spin on a classic appetizer, using a cracked-shell dyeing method to create green veining against bright white egg whites. The marbling looks playful but still clean, with each egg slightly different. Inside, the filling stays traditional and creamy, making these just as dependable for parties as they are eye-catching on the table.

Ingredients

• For the marbled eggs
• 12 hard-boiled eggs, cooled
• 2 cups very warm water (hot to the touch, not boiling)
• 1 tablespoon white vinegar
• 8 to 10 drops green food coloring
• For the filling
• ½ cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon white vinegar
• Salt and pepper to taste
• 2 tablespoons finely chopped chives, plus more for garnish

Instructions

1. Gently tap the hard-boiled eggs all over on a hard surface to create small cracks in the shells. Do not peel the eggs. The shells should be cracked enough to allow dye to seep in, but still mostly intact.
2. In a medium bowl, combine the warm water, white vinegar, and green food coloring, stirring until evenly mixed.
3. Carefully place the cracked eggs into the dye bath, making sure they are fully submerged. Let the eggs soak for 10-15 minutes, turning them once or twice so the dye reaches different cracked areas. Avoid stirring, which can blur the marbling.
4. Remove the eggs from the dye and let them rest for 5 minutes to allow the color to set. Peel the eggs gently, keeping the cracks visible as you peel to preserve the marbled pattern. Pat the eggs dry with a paper towel.
5. Slice each egg in half lengthwise and carefully remove the yolks, placing them in a mixing bowl. Mash the yolks until smooth, then add the mayonnaise, Dijon mustard, white vinegar, salt, and black pepper. Mix until creamy and fully combined. Stir in the chopped chives.
6. Spoon or pipe the filling evenly into the marbled egg whites. Garnish lightly with additional chives and refrigerate until ready to serve.

Rainbow Deviled Eggs

These tie-dye rainbow deviled eggs bring a playful pop of color to the table while keeping the filling classic and familiar. Each egg is wrapped and dyed to create soft, watercolor-style patterns, so no two look exactly the same. They feel festive without tipping into novelty, making them a fun choice for St. Patrick’s Day spreads, spring parties, and casual get-togethers where you want something a little unexpected.

Ingredients

• For the tie-dye eggs
  • 12 hard-boiled eggs, peeled
  • Paper towels
  • Rubber bands
  • Rubber gloves
  • Food coloring (green, blue, yellow, pink)
  • Spray bottle
  • White vinegar
  • Water
• For the filling
  • ½ cup mayonnaise
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • Finely chopped chives, for garnish

Instructions

1. Put on rubber gloves before starting. Take one peeled hard-boiled egg and wrap it smoothly in a paper towel, keeping wrinkles to a minimum. Secure the wrap snugly with a rubber band so the paper stays in contact with the egg.
2. In a spray bottle, mix ⅔ cup of warm water with ⅓ cup of white vinegar. Spray the wrapped egg evenly until the paper towel is fully damp but not dripping.
3. Apply food coloring directly to the damp paper towel, adding small drops at a time. The color will spread as it touches the wet surface, so start lightly. Use more green than the other colors so it remains the dominant shade, then add small amounts of blue, yellow, and pink for variation.
4. Gently press or squeeze the wrapped egg once or twice to help the dye transfer evenly onto the egg white. Set the egg aside on a protected surface and repeat with the remaining eggs.
5. Let the wrapped eggs rest for about 30 minutes to allow the color to develop. Unwrap the eggs, rinse briefly under cool water, and pat dry.
6. Slice the eggs in half lengthwise and remove the yolks. Mash the yolks until smooth, then mix with mayonnaise, Dijon mustard, salt, and black pepper until creamy. Spoon or pipe the filling into the tie-dyed egg whites, garnish with chopped chives, and serve.

Spinach and Herb Green Deviled Eggs

These spinach and herb green deviled eggs are fresh, creamy, and naturally vibrant, with a soft green filling that looks just as good as it tastes. A small amount of blanched spinach gives the filling its color, while fresh herbs keep the flavor balanced and familiar. They’re a dependable party option that feels festive for St. Patrick’s Day without relying on food coloring.

Ingredients

• 12 hard-boiled eggs, peeled
• ½ cup mayonnaise
• ¼ cup packed fresh spinach leaves
• 2 tablespoons finely chopped fresh herbs (dill, chives, or parsley)
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Paprika, for garnish

Instructions

1. Bring a small pot of water to a boil. Add the spinach and blanch for 15 seconds, just until wilted. Immediately transfer the spinach to ice water to stop the cooking, then squeeze it very dry. This step is essential to avoid a watery filling.
2. Slice the hard-boiled eggs in half lengthwise, then remove the yolks and place them in a food processor. Add the blanched spinach, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Blend until completely smooth and evenly green.
3. Transfer the mixture to a bowl and stir in the chopped fresh herbs. Spoon or pipe the filling evenly into the egg whites. Sprinkle lightly with paprika and refrigerate until ready to serve.

Creamy Avocado Lime Green Deviled Eggs

These creamy avocado lime green deviled eggs are smooth, fresh, and naturally vibrant, with a filling that gets its color and richness from ripe avocado. Lime juice keeps the flavor bright while cilantro adds a clean, herby finish that pairs perfectly with the creamy base. They’re familiar enough for any party spread, but feel just a little more special thanks to the fresh, green twist.

Ingredients

• 12 hard-boiled eggs, peeled
• 1 ripe avocado
• ½ cup mayonnaise
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 tablespoons finely chopped fresh cilantro
• Paprika, for garnish

Instructions

1. Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks, placing them in a mixing bowl. Arrange the egg whites on a serving plate and set aside.
2. Add the avocado flesh to the bowl with the egg yolks. Mash until mostly smooth, then add the mayonnaise, lime juice, lime zest, Dijon mustard, salt, and black pepper. Mix until the filling is fully smooth and creamy. The texture should be thick but soft enough to pipe cleanly. Fold in the chopped cilantro until evenly distributed.
3. Transfer the filling to a piping bag or spoon it evenly into the egg whites. Sprinkle lightly with paprika for color and contrast. Refrigerate until ready to serve.

Jalapeño Cilantro Green Deviled Eggs

These jalapeño cilantro green deviled eggs bring a fresh, vibrant twist to a classic appetizer. The filling is smooth, creamy, and evenly green, with just enough heat from jalapeño and brightness from fresh cilantro. Everything is blended in a food processor to achieve the soft green color and silky texture you see here, making these a standout option for parties, potlucks, and holiday spreads.

Ingredients

• 12 hard-boiled eggs, peeled
• ½ cup mayonnaise
• ¼ cup fresh cilantro leaves, loosely packed
• 2 tablespoons finely chopped green onions
• 1 small jalapeño, seeded and roughly chopped
• 1 tablespoon fresh lime juice
• Salt to taste
• ¼ teaspoon garlic powder
• For garnish: Thinly sliced jalapeño rounds, cilantro leaves, and paprika

Instructions

1. Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in the bowl of a food processor. Arrange the egg whites on a serving platter.
2. Add the mayonnaise, cilantro, green onions, jalapeño, lime juice, salt, and garlic powder to the food processor with the yolks.
3. Process until the mixture is completely smooth and creamy, stopping once or twice to scrape down the sides. The filling should be evenly blended and a soft, uniform green in color. Taste the filling and adjust the seasoning if needed. For a deeper green color, you may add an extra tablespoon of cilantro and blend again.
4. Transfer the filling to a piping bag fitted with a star tip, or use a spoon, and fill each egg white generously. Garnish with jalapeño slices, fresh cilantro, and smoked paprika.

Green Goddess Deviled Eggs with Fresh Herbs

These Green Goddess deviled eggs are all about color, creaminess, and fresh herb flavor. A blend of spinach, herbs, and classic deviled egg ingredients creates a smooth, naturally green filling that pipes beautifully and holds its shape. They feel festive and a little elevated, making them perfect for spring gatherings, St. Patrick’s Day spreads, or any party table that needs a pop of green.

Ingredients

• 12 hard-boiled eggs, peeled
• ¾ cup mayonnaise
• 1 cup fresh baby spinach, packed
• ¼ cup fresh parsley leaves
• 1 tablespoon each of fresh dill, chives, and oregano
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and black pepper, to taste
• For garnish: Paprika and fresh oregano leaves, or mixed herbs

Instructions

1. Slice the hard-boiled eggs in half lengthwise. Carefully remove the yolks and place them in the bowl of a food processor. Arrange the egg whites on a serving platter and set aside.
2. Add the mayonnaise, spinach, parsley, dill, chives, oregano, lemon juice, Dijon mustard, salt, and black pepper to the food processor with the egg yolks.
3. Process until completely smooth, scraping down the sides as needed. The mixture should be creamy, evenly green, and thick enough to hold a piped shape. If needed, process for an additional 15-20 seconds to fully break down the herbs and spinach.
4. Transfer the filling to a piping bag fitted with a star tip, or use a spoon, and fill the egg whites generously.
5. Lightly sprinkle with paprika. Garnish each deviled egg with fresh oregano leaves and a small amount of mixed herbs. Refrigerate for at least 30 minutes before serving.

Pea and Mint Green Deviled Eggs

These pea and mint green deviled eggs are fresh, smooth, and naturally vibrant, with a soft green filling that feels light but is still classic. Sweet green peas give the filling its color and gentle sweetness, while fresh mint adds a subtle lift, keeping everything clean and balanced. Finished with a simple pea garnish and mint leaves, they look festive, making them a great choice for spring gatherings and St. Patrick’s Day spreads.

Ingredients

• 12 hard-boiled eggs, peeled
• ¾ cup frozen green peas, thawed
• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh mint leaves, loosely packed
• Salt and pepper, to taste
• For garnish: Smoked paprika, green peas, and mint leaves

Instructions

1. Slice the hard-boiled eggs in half lengthwise and carefully remove the yolks. Place the yolks in a food processor and set the egg whites aside on a serving plate.
2. Add the thawed green peas, mayonnaise, Dijon mustard, lemon juice, fresh mint, salt, and black pepper to the food processor with the yolks.
3. Process until the mixture is completely smooth and creamy, scraping down the sides as needed. The filling should be thick, silky, and evenly green, with no visible pea pieces. Taste and adjust seasoning if needed.
4. Transfer the filling to a piping bag, or use a resealable bag with the corner snipped off. Pipe the filling generously into each egg white half. Lightly dust the tops with smoked paprika. Garnish each deviled egg with one or two whole green peas and a small mint leaf placed neatly on top. Chill for at least 20 minutes before serving.

Dill Pickle Green Deviled Eggs

These dill pickle green deviled eggs are tangy, creamy, and unapologetically classic with a pickle-forward twist. The filling stays rich, with plenty of green speckles from chopped dill and pickles rather than a fully blended green puree. Finished with a thin pickle slice and fresh dill on top, they strike the perfect balance between familiar deviled eggs and bold party flavor, making them an easy crowd-pleaser for potlucks, game days, and holiday spreads.

Ingredients

• 12 hard-boiled eggs, peeled
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 3 tablespoons finely chopped dill pickles
• 1½ tablespoons pickle juice
• 2 tablespoons finely chopped fresh dill
• Salt and pepper, to taste
• For garnish: Smoked paprika, dill pickle slices, and fresh dill

Instructions

1. Slice the hard-boiled eggs in half lengthwise and gently remove the yolks. Place the yolks in a medium mixing bowl and arrange the egg whites on a serving plate.
2. Mash the yolks with a fork until smooth. Add the mayonnaise, Dijon mustard, pickle juice, salt, and black pepper, and mix until creamy and pale yellow. Fold in the finely chopped dill pickles and fresh dill using a spoon or spatula.
3. Taste and adjust seasoning if needed. Transfer the filling to a piping bag or use a resealable bag with the corner snipped off. Pipe the filling generously into each egg white half.
4. Lightly dust the tops with smoked paprika. Garnish each deviled egg with a thin slice of dill pickle and a small sprig of fresh dill. Chill for at least 20 minutes before serving.