Description
Celebrate spring with these festive Easter Deviled Eggs featuring pastel-colored egg whites and a creamy, flavorful yolk filling. Perfect as a colorful appetizer for holiday gatherings, this recipe combines classic deviled egg ingredients with a fun twist using food coloring for an eye-catching presentation.
Ingredients
Scale
Egg Preparation
- 6 large eggs
- Water (for boiling and dye baths)
- 1 teaspoon white vinegar (for boiling and dye baths)
- Food coloring (pastel colors like pink, blue, yellow, green)
Yolk Filling
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 1/8 teaspoon salt
- Freshly ground black pepper to taste
Garnish (optional)
- Chopped fresh chives
- Paprika
Instructions
- Boil the Eggs: Place the 6 large eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot, remove it from heat, and let the eggs sit for 10–12 minutes to cook through.
- Cool and Peel: Transfer the eggs immediately to a bowl of ice water. Let them cool completely to stop cooking and make peeling easier. Peel the cooled eggs and slice each one in half lengthwise. Set the egg whites aside for dyeing.
- Prepare the Yolks: Carefully remove the yolks from the egg halves and place them into a bowl. Mash the yolks with 3 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon white vinegar, 1/8 teaspoon salt, and freshly ground black pepper until you get a smooth, creamy mixture.
- Dye the Egg Whites: Prepare separate bowls with 1/2 cup water, 1 teaspoon white vinegar, and a few drops of your chosen pastel food coloring in each. Submerge the egg white halves into these dye baths for 3–5 minutes or until they achieve a soft pastel shade. Remove and place the colored whites on paper towels to dry.
- Assemble the Deviled Eggs: Spoon or use a piping bag to fill the dyed egg whites evenly with the yolk mixture. For a decorative touch, garnish with chopped fresh chives or a sprinkle of paprika if desired.
- Chill and Serve: Refrigerate the deviled eggs until ready to serve. They can be made a day ahead for convenience and stored covered in the refrigerator.
Notes
- Use gel food coloring to achieve more vibrant pastel shades in the egg whites.
- These deviled eggs can be prepared a day in advance and stored covered in the refrigerator to save time on event day.
- The dipping time in dye can be adjusted to get lighter or more intense pastel colors depending on preference.
- To pipe the filling neatly, place the yolk mixture in a piping bag fitted with a star or round tip for an elegant presentation.
