EASTER DEVILED EGGS
Deviled Eggs are an Easter essential, but this fun twist adds a festive flair by dyeing the egg whites in soft pastel colors. With a simple and safe method, you can create beautiful and delicious pastel-colored deviled eggs perfect for any spring celebration. Follow this easy guide to make Easter Deviled Eggs—or Deviled Easter Eggs—your way.
Video
Ingredients
- 1 dozen hard cooked eggs
- food coloring
- ¼ cup mayonnaise
- 2 tsp. mustard
- 2 tsp. finely minced onion
- 3 Tbsp. dill relish or finely chopped dill pickles. Include 1 tsp. pickle juice for additional flavor
- 1 tsp. white vinegar
- salt & pepper to taste
Instructions
- Put eggs in sauce pan and fill with enough cold water to cover eggs completely. Place on stove over high heat and when it reaches a rolling boil, cover with a lid, reduce heat to low, and let eggs continue to cook for 12 minutes.
- Remove from stove. Drain hot water, and cool eggs with cold water. (I like to add ice) Peel hard cooked eggs. (It helps if you do so under water.)
- Slice eggs down the middle length-wise, and place yolks in mixing bowl. Rinse egg whites clean, removing any yolk residue.
- Fill small bowls with approx. 1 ½ cups of warm water. Add two drops of food coloring to each bowl and stir. Place egg whites in bowls and let them soak up dye for 30-40 minutes or until you've reached your desired color.
- Be sure to move them around every 10 minutes or so to make sure they dye evenly. Then remove from colored water and place on paper towels to dry flat side down.
- For egg filling, first break up the egg yolks with a fork, then add mayo, mustard, minced onion, pickles or relish, vinegar, salt and pepper. Mix until you've got a creamy consistency.
- Taste and add any more of the ingredients if you wish. Place egg filling in a piping bag or spoon generously into colored egg whites. Enjoy!
Notes
The video and recipe were provided and produced by Marcy Inspired.
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