Easter Colored Deviled Eggs Recipe
Deviled eggs with a colorful twist! These pastel colored deviled eggs are the perfect Easter appetizer.
Servings 24 deviled eggs
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.