Easter Deviled Eggs
Easter Deviled Eggs are a staple on many holiday tables, but this appetizer recipe introduces a colorful twist. By dyeing the egg whites with pastel food coloring, these deviled eggs become a festive and delicious addition to any Easter gatherings, potlucks, or any spring celebrations.
I love deviled eggs and could eat the whole tray in one sitting and not even feel guilty about it. They are always a hit with the family on holidays, so much so that I use the creamy egg mixture for this Deviled Egg Crostini recipe and this Deviled Egg Pasta Salad is always requested at any spring or summer gathering.
Dyeing hard-boiled eggs is a tradition to do around Easter, but dyeing the the egg white shells is even more fun, if you ask me. The pastel colored deviled eggs on a platter instantly brightens any table setting. This would be a fun recipe to make with the kids, just as dyeing the hard-boiled eggs are.
Easter Deviled Eggs
Making deviled eggs for Easter is a simple and straightforward process, much like the traditional way of dyeing hard-cooked eggs. After hard-boiling the eggs, you will peel the eggs and cut them in half, scooping out the yolks. Then the fun begins with coloring the whites and filling them with a classic creamy deviled egg mixture. Everyone has their own recipe for the creamy egg mixture and mine has some pickle relish added to the ingredients.
I used the pastel food safe color dyes for this recipe. You can use whatever food coloring dyes you have, even check out some of the natural ways to color eggs too.
These colorful eggs are different and fun, and people will definitely notice them and want to try them. Kids will love the fun colors, and since they’re deviled eggs, you know they’ll actually eat them!
Timesaving Tips and Variations
Preparing Easter colored deviled eggs can be a fun and efficient process. Here are some timesaving tips and creative variations to make your recipe even more enjoyable:
- Hard-boil a batch of eggs earlier in the week to save time.
- For quick and easy filling, use a piping bag or a ziplock bag with a corner snipped off.
- The deviled egg filling can be made a day in advance and stored in the refrigerator.
- Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a spicy kick.
- Incorporate mashed avocado into the yolk mixture for a creamy, healthy twist.
- Crumble cooked bacon and sprinkle it over the filled eggs for a smoky, savory flavor.
Whether you prefer a classic recipe or a more adventurous twist, these tips will help you streamline the process and impress your guests with this tasty egg snack.
Frequently Asked Questions
If you’ve got hard-boiled eggs hanging around after Easter, this is the perfect way to use them up and make something new.
What to Serve with Deviled Eggs
These dyed deviled eggs pairs well with a variety of dishes. Serve them alongside other Easter favorites like my Easy Brown Sugar Pineapple Ham in the Oven, roasted vegetables, or a fresh spring salad.
- Slow Cooker Mac and Cheese
- Veggie Board
- Cucumber and Purple Daikon Radish Salad
- Creamy Mushroom Cups
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Recommended Tools to Make Dyed Deviled Eggs
With a little preparation and the right equipment, this dish is a cinch to make and serve. Here are some recommended items to help you with this recipe:
- mixing bowls
- fork or handheld mixer
- measuring cups and spoons
- small mason jars or glasses
- spoon
- piping bag or ziplock bag
- egg serving platter
Ingredients to Make Colored Deviled Eggs
Gather these simple ingredients to transform ordinary stuffed eggs into a festive holiday treat:
- eggs
- white vinegar
- pastel food safe coloring dyes
- mayonnaise
- dill pickle relish (or sweet pickle relish)
- Dijon mustard (or plain yellow mustard)
- salt and pepper
- chopped parsley, paprika, or chopped chives for garnish, optional
All of the ingredients are readily available at your grocery stores and local markets.
How to Dye Deviled Eggs for Easter
Take your peeled hard boiled eggs and slice them lengthwise in half and scoop out the yellow yolks into a medium bowl; set aside. Place the whites on a plate while you prepare the filling.
In a medium bowl, mash the yellow yolks with a fork and add the mayonnaise, dill pickle relish, Dijon mustard, salt and pepper for the filling. Mix with fork or use a hand held mixer until smooth. Set aside.
How to dye egg whites for deviled eggs
I used the process for prepare the colored dyes as I did in this How to Dye Easter Eggs with Food Coloring post. You can omit the vinegar if you so choose to or add it into the water. I didn’t use the vinegar and just used tap water.
Gather a few mason jars and add about one cup of tap water to each. In each glass of water, add a few drops of food coloring and mix. Drop the white shells into the colored water. You will need to let the egg whites soak in the colored water a bit longer than dyeing hard boiled eggs. The longer you leave then sit, the darker the color will be.
Once you have the egg whites the desired colors you want, gently remove them from the glasses and drain upside down on a rack or paper towel. Allow them to dry completely before filling with the deviled egg filling.
Filling the Egg White Shells
Fill a plastic bag with the filling and snip off a small piece of the corner of the bag. Pipe filling into each colored egg white. Place on a decorative tray, cover, and chill until you’re ready to serve.
Ready to add a pop of color to your Easter table? Try this easy recipe or print and save it for another day.
Printable Recipe Card
Easter Deviled Eggs
Equipment
- fork (or handheld mixer)
- mason jars (or glasses
- spoon
- piping bag (or use a ziplock bag)
Ingredients
- 1 dozen eggs
- 1 teaspoon white vinegar
- pastel food safe coloring dyes
- ⅓ – ½ cup mayonnaise, depending on your tastes
- 2 tablespoons dill pickle relish (or sweet pickle relish)
- 2 teaspoons Dijon mustard (or plain yellow mustard)
- salt and pepper, to taste
- chopped parsley, paprika, or chopped chives for garnish, optional
Instructions
First hard boil the eggs:
- Fill up a large saucepan half-way with water and gently add the eggs. Cover the eggs with at least an inch of water. Add a tsp of vinegar to the water (this will help contain egg whites from leaking out if any of the shells crack while cooking).Bring the water to a rolling boil. Cover, and remove from heat. Let sit covered for 15 minutes.Drain hot water from pan and run cold water over the eggs. Add some ice to help in the cooling process. It doesn't hurt to shake the pan with the ice and eggs in it and let the shells crack a bit. This will just help them to peel easier. Let sit in the cool water a few minutes, changing the water if necessary to keep it cool.Peel the eggs.
- Slice each egg in half, lengthwise. Gently remove the yolk halves and place in a small mixing bowl. Set aside.
- Place the whites on a plate while you prepare filling and dyed water. Set aside
Making deviled eggs
- Mash the yellow yolks with a fork and add the mayonnaise, dill pickle relish, Dijon mustard, salt and pepper for the filling. Mix with fork or use a hand held mixer until smooth.
- Fill a plastic bag with the filling and snip off a small piece of the corner of the bag. Pipe filling into each colored egg white. Chill and enjoy.
Dyeing the egg whites
- I used the pastel food safe color dyes for this recipe. You can use whatever food coloring dyes you have, even check out some of the natural ways to color eggs too.
- To dye the cooked whites, I used the process for prepare the colored dyes as I did in this How to Dye Easter Eggs with Food Coloring post. You can omit the vinegar if you so choose to or add it into the water. I didn’t use the vinegar and just used tap water.
- Gather a few mason jars and add about one cup of tap water to each. In each glass of water, add a few drops of food coloring and mix.
- Place the whites in the colored waters. You will need to let the egg whites soak in the colored water a bit longer than dying hard boiled eggs. The longer you leave then sit, the darker the color will be.
- Once you have the egg whites the desired colors you want, gently remove them from the glasses and drain upside down on a rack or paper towel. Allow them to dry completely before filling with the deviled egg filling. Refrigerate until chilled.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Enjoy!
