Deviled Eggs 7 Layer Dip

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Deviled Eggs 7 Layer Dip

I always see deviled eggs at parties and everyone gets so happy as they are popping them into their mouths! I love to take an original receipe and make it look super pretty in a trifle dish! I promise this will be a hit if you bring this to your next party!


  • 5 large eggs
  • 1/2 cup romaine lettuce, shredded
  • 2 celery stalks, thinly sliced
  • 3 scallions, chopped (green and white)
  • 1/2 cup pickles, chopped
  • 4 ounces cherry tomatoes, sliced in half
  • sea salt
  • freshly ground pepper
  • 1 cup mayonnaise (see mayonnaise recipe)
  • 1 small red onion, finely chopped
  • 3 tablespoons fresh parsley, chopped
  • 1 1/4 teaspoon mustard
  • 1 teaspoon paprika
  • 3 tablespoons chopped dill
  • 2 avocados, sliced


  1. Place your eggs in a single layer in a saucepan, then from your faucet add cold water to cover your eggs one inch. (I go 1 1/2 to be safe)

  2. Uncovered, bring the water to a boil then cover and wait for 30 seconds, remove from heat and set your timer for 12 minutes.  When done, remove eggs from pan by using a slotted spoon and place in a bowl to cool.

  3. Take your trifle bowl and start the layering process. First start with the romaine lettuce, celery and scallions.

  4. Next add a layer of pickles then top with tomatoes. Top with about 1 teaspoon of sea salt and 1/2 or more of freshly ground pepper.

  5. Peel and chop eggs, then add to a mixing bowl.

    Add in mayonnaise, red onion, parsley, Dijon mustard, paprika, chopped dill, 1 teaspoon sea salt and 1/2 teaspoon freshly ground pepper and combine well.

  6. Add egg mixture as a next layer.  Cover and refrigerate for at least 1 hour. When ready to serve, top with sliced avocados. Enjoy!

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