Easter Deviled Eggs
These Colored Easter Deviled Eggs are perfect for your Easter table or any occasion you want to add a bit more color to. Fun recipe to make with the kids and delicious to eat.
Servings: 24 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
Check out the b log post for more tips and variations