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Pizza Deviled Eggs

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  • Prep 5 min
  • Total 10 min
  • Servings 24
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Deviled eggs are made even more heavenly thanks to Italian cheese blend and mini pepperonis.
By Brooke Lark
Updated Mar 21, 2011
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  • 12 hardboiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1/4 cup Italian cheese blend
  • Salt
  • Pepper
  • 1/4 cup mini pepperoni pieces
  • 2 tablespoons chopped green onions


  • 1
    Cut eggs lengthwise in half. Slip out yolks into small bowl; mash with fork.
  • 2
    Stir mayonnaise and cheese into yolks until smooth and creamy. Stir in salt and pepper to taste. Fill whites with egg yolk mixture, heaping it lightly. Press several mini pepperoni slices onto the top of each egg. Cover and refrigerate up to 24 hours.
  • 3
    Just before serving, garnish with green onions.

Tips from the Betty Crocker Kitchens

  • tip 1
    Get your kids in the kitchen! Little hands will love placing the mini pepperoni pieces into place. Invite your children to help you finish up the recipe by pressing the pepperoni on the already-filled deviled eggs.


Nutrition Facts are not available for this recipe
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