Deviled Eggs for Easter (Green Eggs and Ham Deviled Eggs)

Why These Deviled Eggs Work

Deviled eggs are all about contrast.

The creamy yolk filling needs something salty and something crunchy.

The Portuguese sausage brings savory richness. The green breadcrumb adds texture and color. The lemon brightens the whole dish so it doesn’t feel heavy.

It’s still a deviled egg. Just a better one.

Deviled Eggs for Easter

Deviled eggs are one of the most searched recipes around Easter every year.

They are easy to make ahead, inexpensive, and perfect for feeding a crowd.

If you want something a little different than the classic version, this Green Eggs and Ham version adds flavor without making the process complicated.

Ingredients

Eggs

• 6 large eggs

Soy Marinade

• 1 cup soy sauce (240 g)
• 1/2 cup mirin (120 g)
• 1/2 cup rice wine vinegar (120 g)
• 1/4 cup sesame oil (60 g)
• 2 tbsp sambal chili paste (30 g)
• 1/2 tbsp Korean chili flakes (5 g)
• 1 to 2 cups water to dilute marinade (240 to 480 g)

Green Garlic Chive Oil

• 1 cup garlic chives (30 g)
• 2 cups extra virgin olive oil (480 g)

Substitute scallion tops or chives if garlic chives are unavailable.

Green Breadcrumb

• 2 cups Japanese panko breadcrumbs (120 g)
• 1/4 cup green garlic oil (60 g)
• salt to taste

Deviled Egg Filling

• 1 cup cooked egg yolks (about 6 yolks, 120 g)
• 1 cup Kewpie mayonnaise (240 g)
• lemon juice to taste (about 1 to 2 tbsp / 15 to 30 g)
• salt and black pepper to taste

Portuguese Ham

• 1 cup small diced Portuguese sausage (150 g)
• Spam works as a substitute.

Garnish

• green garlic oil
• scallions or dried chives

How to Boil Eggs for Deviled Eggs

Bring a pot of water to a boil.

Lower the eggs into the water and cook for 10 minutes.

This timing gives you a fully cooked yolk that is still bright and slightly creamy rather than chalky.

Transfer the eggs immediately to ice water and cool completely.

Peel once chilled.

Soy Marinated Eggs

In a bowl mix:

soy sauce

• mirin
• rice wine vinegar
• sesame oil
• sambal
• Korean chili flakes

Place peeled eggs into a container and pour the marinade over them.

Add water until the eggs are fully submerged.

Let the eggs marinate 45 minutes.

This lightly seasons the whites without overpowering the egg flavor.

Make the Green Garlic Oil

Add garlic chives and olive oil to a blender.

Blend on high for about 5 minutes until the mixture becomes hot and steamy.

This heat gently blanches the herbs and locks in the bright green color.

Strain through a coffee filter if you want a clear oil.

You can also store it unstrained in the refrigerator.

Make the Green Breadcrumb

Mix:

• 2 cups panko
• 1/4 cup green oil
• Season lightly with salt.

Spread evenly onto a sheet tray.

Bake at 325°F (165°C) until crispy.

Watch closely. Once the crumbs are dry and crunchy they are ready.

If they cook too long they will turn brown and lose their bright green color.

Crispy Portuguese Ham

Dice Portuguese sausage very small.

Cook in a skillet until the fat renders.

Transfer to a 350°F oven and cook until crispy like bacon bits.

Let cool.

Deviled Egg Filling

Cut the marinated eggs in half and remove the yolks.

Add yolks to a bowl.

Mix with:

• Kewpie mayonnaise
• lemon juice
• salt and pepper

Whisk until smooth and creamy.

Fold in the crispy Portuguese sausage.

Transfer to a piping bag.

Assemble the Deviled Eggs

Spread green garlic breadcrumb onto a plate.

Pipe the deviled egg filling into the egg whites.

Place eggs on top of the green breadcrumb.

Drizzle lightly with green garlic oil.

Finish with scallions or dried chives.

Deviled Egg Tips

Use slightly older eggs

They peel easier after boiling.

Always shock in ice water

This stops cooking and keeps yolks bright.

Season with acid

Lemon juice balances the richness of mayo.

Pipe the filling

It makes the eggs look clean and restaurant style.