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Hop-To-It Deviled Eggs

 Hop-To-It Deviled Eggs
Make sweet Easter baskets filled with fantastic flavor! These adorable eggs would be a wonderful project for the kids while moms and dads finish up preparations for an Easter feast. —Taste of Home Test Kitchen
12 ServingsPrep/Total Time: 20 min.


  • 6 hard-cooked eggs
  • 1/4 cup mayonnaise
  • 1 tablespoon sweet pickle relish
  • 1/2 teaspoon honey mustard
  • Dash salt
  • Dash pepper
  • 1/4 cup alfalfa sprouts
  • 12 chives
  • 1/4 cup candy-coated sunflower kernels


  • Cut eggs in half widthwise. Cut a thin slice from the bottom of each
  • half so they sit flat. Remove yolks; set whites aside. In a small
  • bowl, mash yolks. Add the mayonnaise, relish, mustard, salt and
  • pepper; mix well. Stuff or pipe into egg whites.
  • Top with sprouts. Tuck the ends of a chive into each egg, forming a
  • handle. Refrigerate until serving. Just before serving, garnish with
  • sunflower kernels. Yield: 1 dozen.
Nutritional Facts: 1 stuffed egg half equals 93 calories, 7 g fat (2 g saturated fat), 108 mg cholesterol, 83 mg sodium, 3 g carbohydrate, trace fiber, 4 g protein.