National Egg Salad Week – Cadbury Deviled Eggs

25 Apr
National Egg Salad Week – Cadbury Deviled Eggs

Welcome to a week-long celebration of all things egg… peel back the shells and enjoy some new ways to have an egg-cellent meal.

Monday – Dessert FirstCadbury Deviled Eggs
Tuesday – Devilish Dishes –  Inside Out Deviled Eggs
Wednesday – Entrée EntriesScotch Eggs
Thursday – Global OvalsBauernsalat
Friday – Tour d’ America – Pittsburgh Maurice Salad

Finished Deviled Cadbury Egg

Apple and Nut spin that didn't quite set.

We start this week through a journey of 3 blogs… When I saw a post on Bake Me Away! describing her struggles to create a deviled egg twist on a Cadbury Crème Egg Cupcake that was based on a review of an Irish cup cake shop on Cupcakes take the Cake I thought… hmmm… creating a frosting filling isn’t that hard.

She had limited the amount of powdered sugar based on the taste and the structure suffered… my solution was simple… add more powdered sugar until the texture matched a butter cream and all would be well. I offer my attempt as a starting place for anyone else looking for a quirky way to cut the sweetness and spark some conversation around these seasonal treats. Once I tried starting to get the filling to not run I worked in my refrigerator.  The tray never left the fridge, but the filling would not set.



Pick your favorite nut and chili combination.  The original called for peanuts and cayenne, but I chose pecans and chipotle. Use any style of food coloring that you have on hand.  I use Wilton’s coloring dye that may look orange but comes through as bright yellow.


Split eggs in two


Scoop out filling with a demitasse or tea spoon


Dice and gather


Cream Cheese, Butter, Apple and Pecan


Coloring and Powdered Sugar

Filling… Take One

Layered Piping


Lessons Learned

Starting with commercially prepared cream cheese frosting may have solved part of the settling issues.

Waiting 24 hours between filling the bottom and adding the top layer of cream may have helped… leaving the tray open in the refrigerator overnight helped some, but stopping that early slide may require starting with a thick paste.


Posted by on 25 April 2011 in Holidays Away from Home


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2 responses to “National Egg Salad Week – Cadbury Deviled Eggs

  1. Stephanie

    1 May 2011 at 00:11

    Wow I would have never thought to make this. Too bad it was too runny, but I bet it still tasted good. Also, your pictures are so helpful, especially with the writing right on top of them.

    • Nancy B

      1 May 2011 at 12:40

      They were still super sweet, but the apple and the cream cheese helped to cut it a bit. They aren’t print friendly, but it recipe by picture always seemed less boring to me :-).


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