These festively colored deviled eggs are the perfect appetizer for Easter! A creamy, classic deviled egg filling sits in vibrantly colored hard-boiled eggs, each topped with a hint of paprika, a fresh sprig of parsley, and a simple edible flower.
Hey Cousins! Today, I’ve got a special treat for you. We’re taking a little trip back to my Great Aunt Peewee’s kitchen so I can share one of our family’s favorite Easter traditions – her famous colored deviled eggs. These aren’t just any old deviled eggs. They were special, all dressed up in Spring colors, served next to the tasty ham and sweet pies on our Easter dinner table. They were practically a part of the Easter decorations!
Great Aunt Peewee loved to put on her old apron – the one we saw at more family dinners than we could count – and make her colored deviled eggs fun and festive. She’d dye them in soft pink, light blue, and gentle green, top each with a simple garnish the kids couldn’t help but admire… and then devour!
These Easter deviled eggs were more than just an appetizer; they were a piece of artwork from her heart, and we all looked forward to them year after year. Now, I’m going to share that simple but special family recipe with you! That’s what I Heart Recipes is all about – that same love, splash of color, and great taste from my family kitchen to yours!
Classic Deviled Eggs with a Colorful Twist
Now, no doubt you’ve heard of deviled eggs before… who hasn’t?! The classic appetizer is a must-have at most holiday get-togethers, especially at Easter. What the heck else are you supposed to do with all those dyed eggs y’all spent hours making?!
Classic deviled eggs are made from hard-boiled egg yolks mixed with mayonnaise, mustard, and some spices, then spooned into the hollowed-out egg white halves. They’re irresistible at an Easter brunch. I know people who can house a whole tray of these things without batting an eye!
Colored deviled eggs are exactly that, with a little fun twist–colored egg whites! The hard-boiled whites are dipped in a mixture of water, vinegar, and liquid food coloring (similar to how you dye regular Easter eggs), giving them a perfect pastel tint that looks (almost) too good to eat. These colored deviled eggs will have everyone talking until next year’s Easter dinner, so let’s get on to how to make ’em!
Ingredients for Colored Deviled Eggs
To make these Easter deviled eggs, you only need a handful of classic ingredients plus a few extras to achieve those vibrant colors. As always, peep the recipe card at the end of the post for the exact ingredient measurements. Here’s everything you need to make colored deviled eggs.
- Large Eggs: this recipe calls for 1 dozen eggs, which will make 24 deviled eggs. If you want more, it’s an easy recipe to double (or even triple, if y’all have the budget for that 😉).
- Mayonnaise & Mustard: the two key ingredients in deviled egg filling. Use your favorite brand of mayo. For mustard, I prefer plain ol’ yellow, but Dijon is another popular choice.
- Pickle Juice: trust me on this one, Cousins – it was Great Aunt Peewee’s secret ingredient!
- Salt & Pepper: to season the deviled egg filling.
- Vinegar: you only need a few teaspoons to help the food coloring stick to the egg white halves. Don’t worry – it won’t overpower the flavor!
- Warm Water: for coloring the egg whites.
- Food Coloring: we’re about to get all kinds of festive here. I use red, blue, and green gel food coloring to get the perfect Easter color pallet, but you can use different colors if you like.
- For Garnish: to give these colored deviled eggs the perfect finishing touch, garnish each with a sprinkle of paprika, fresh parsley (or fresh chives), and a single edible flower (an optional but highly recommended addition).
What kind of food coloring should I use to make colored deviled eggs?
For this recipe, I use regular food coloring from the grocery store. I find that gel food coloring is more vibrant than liquid food coloring, but either works. The important thing is that it’s food-safe, so don’t be using those Easter egg dyeing kits for this recipe, y’all! You can also find natural food coloring if you prefer – things like beet juice, purple sweet potato powder, or dragon fruit powder can help achieve the same colors.
How to Make Colored Deviled Eggs for Easter
First things first, you have to make hard-boiled eggs. Now, I know everyone has their own tried-and-true method for making the perfect hard-boiled egg. However you do it, you do you, boo! You can always get one of these cute little hard-boiled egg timers, which is handy if you often make deviled eggs (or regular hard-boiled eggs).
Let’s break down the step-by-step instructions on how to make these fun and festive colored deviled eggs for Easter!
Step 1: Make the Hard-Boiled Eggs
- Place your eggs in a large pot or deep saucepan and cover them with cool water.
- Bring the water to a boil, reduce the heat to low, cover, and simmer for 1 minute.
- Remove from the heat and let the eggs sit, covered, for no longer than 13-15 minutes.
- Immediately transfer the cooked eggs to an ice bath in a large bowl to stop the cooking process and let them cool completely.
Step 2: Coloring the Eggs
- Once the eggs are cool, carefully peel them to remove the shells.
- Cut each egg in half lengthwise. Remove the egg yolks and place them in a separate bowl.
- Next, fill 4 large cups or bowls with about 1.5 cups of warm water. Add 3-4 drops of food coloring and 1 teaspoon of vinegar to each cup, then stir to mix.
- Add the egg white halves to the colored water and let them soak until they reach your desired color. Don’t let them soak for longer than 10 minutes, or else the whites will become rubbery and unappetizing!
- Remove the colored egg whites from the dye and place them on paper towels to drain until completely dry.
Step 3: Make the Deviled Egg Filling
While the egg whites soak in their colorful dye baths, it’s the perfect time to make the deviled egg filling:
- Mash up the egg yolks with a fork, add the mayo and mustard, and mix until well combined.
- Season the yolk mixture with salt and pepper to taste (if you want a more zesty deviled egg flavor, add additional seasonings like garlic powder, onion powder, or cayenne pepper for heat).
- Spoon the mixture into a piping bag (or go old school and use a freezer bag with the corner snipped off).
- Once the colored egg halves are fully dry, pipe the deviled egg filling into each egg in a perfect little swirl.
- Line those colorful deviled eggs up on a platter, garnish, and refrigerate until you’re ready to serve!
And there you have it, sweetie pies! Classic deviled eggs that look like they hopped right out of a Spring garden. These aren’t only perfect for Easter time, either. Any special occasion in the Springtime could benefit from this colorful treat – anything from a garden party to baby showers or birthdays!
Easter Colored Deviled Egg Recipe Tips and Tricks
These colorful deviled eggs belong on your Easter table, even though they won’t last long! Seriously, there’s just something about the bright colors and creamy, classic deviled egg flavor that is so appealing you can’t help but crave them. Here are some tips and tricks to make sure your colored deviled eggs turn out perfect each time.
- The right timing is key for the perfect hard-boiled eggs. Large eggs should stand in the hot water for 10-12 minutes; smaller eggs will need slightly less time, and jumbo eggs will need slightly more.
- Older eggs are easier to peel, which is precisely why this is the perfect recipe for those dyed Easter eggs. The less fresh the egg, the easier it will be to peel once cooked.
- Avoid that nasty green ring around the egg yolks by immediately putting cooked eggs in an ice bath. This will rapidly stop the cooking process, so you don’t risk overcooking the whole egg.
- The longer the egg whites sit in the colored water, the darker they will be. But ten minutes is the sweet spot for the perfectly saturated, vibrant color.
- Don’t skip out on the vinegar! Just a little bit goes a long way in helping the color stick, and you won’t even taste it.
- You don’t have to stick with classic Easter colors for these dyed deviled eggs. Use different color combinations to fit the occasion!
How long do dyed deviled eggs last?
Any leftover deviled eggs should be wrapped tightly with plastic wrap or stored in an airtight container. They’ll be good in the fridge for up to 2 days. Hard-boiled eggs in the shell will keep in the fridge for up to one week as long as they’re stored in a closed container, so feel free to make them ahead of time if you want.
What is the secret ingredient for the tastiest deviled eggs?
While these colored deviled eggs are visually appealing, y’all want to make sure they TASTE great too! Everyone has their own secret ingredient – some like a simple deviled egg filling that’s just mayo, mustard, and spices. Others like to dress it up by adding extra flavor with ingredients like Worcestershire sauce, hot sauce, relish, or lemon juice. If you have a deviled egg recipe you love, stick with it! You could always try my simple Southern deviled egg recipe for inspiration.
More Special Occasion Appetizers from I Heart Recipes
These Easter-colored deviled eggs aren’t the only special appetizers I’ve got in my arsenal! As much as I love a flashy recipe, it’s all about variety. Here are some other tasty treats you can serve at your next get-together – including Easter brunch!
- Deviled Egg Macaroni Salad
- Fresh Blueberry Salsa Recipe
- Italian Pinwheels (Finger Sandwiches)
- Easy Pico de Gallo
- Sweet & Sour Meatballs
- Bacon Jalapeno Popper Dip
Don’t forget to tag and follow me on Facebook, Instagram, and Pinterest, subscribe to I Heart Recipes on YouTube, and check out I Heart Soul Food, Super Soul Food with Cousin Rosie and A Cousin Rosie Holiday with many recipes you can’t find anywhere else.
Easter Colored Deviled Eggs Recipe
Ingredients
- 1 doz large eggs
- 1/2 cup mayonnaise
- 2 teaspoons mustard
- 1 teaspoon pickle juice
- 1/2 tsp salt and pepper
- 1.5 cups warm water for each color food dye
- 3-4 drops food coloring per color
- 4 tsp vinegar
- Optional Garnishes: fresh parsley, paprika, edible flowers
Instructions
Hard Boil the Eggs:
- Place eggs in a large saucepan and cover with water by 1 inch. Bring to a boil, then cover, reduce heat, and simmer for 1 minute. Remove from heat, leave covered for 14 minutes, then transfer eggs to an ice-water bath to cool.1 doz large eggs
Prep & Color the Egg Whites
- Peel the cooled eggs and cut them in half lengthwise. Remove yolks to a separate bowl.
- Fill 4 deep cups or bowls each with 1.5 cups of warm water, 3-5 drops of food coloring, and 1 tsp of vinegar.1.5 cups warm water, 3-4 drops food coloring, 4 tsp vinegar
- Soak the egg whites in each color dye bath for no more than 10 minutes, or until desired color is achieved.
- Remove the colored egg whites and lay them on paper towels to dry completely.
Make the Deviled Egg Filling:
- Combine the separated egg yolks with the mayonnaise, mustard, pickle juice, salt, and pepper. Mash together and stir until the mixture is smooth.1/2 cup mayonnaise, 2 teaspoons mustard, 1 teaspoon pickle juice, 1/2 tsp salt and pepper
- Pipe or spoon the yolk mixture into the cavities of the colored egg whites.
- Garnish each egg with a sprinkle of paprika, chopped parsley, and an edible flower.Optional Garnishes: fresh parsley, paprika, edible flowers
- Arrange the eggs on a platter and serve as part of your Easter celebration.
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