Delicious Easter Deviled Eggs in beautiful colors that will make your table look delightful. They are a great add on for Easter brunch.
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Our Easter tradition is to dye the shell of hard-boiled eggs, this time I wanted to try something different. I dyed the white and made beautiful color deviled eggs. Serving them on a festive platter is a nice addition to your Easter table.
Steps to make Easter Deviled Eggs:
Place the eggs in a pot with enough water to just cover them. Bring to a boil and boil for 12 minutes.
When the twelve minutes are up, drain the eggs. Immediately, transfer them to an ice bath. Fill a bowl with cold water and ice cubes. Leave the eggs in the ice bath for at least 14 minutes.
Peel the eggs and slice them in half lengthwise. Place the yolks in a bowl and set aside. Place the egg whites on a plate lined with paper towels.
Mash the yolks with a fork. Add the mayonnaise, mustard, and vinegar. Mix well then add salt and pepper to taste.
In three separate bowls, add one cup of water, 1 teaspoon white vinegar and 4 drops of food coloring. Stir to mix.
Carefully place in egg white halves in each bowl. Check for desired color and remove when reached. Place on a plate lined with paper towel to dry.
Pipe or spoon egg mixture into the colored egg white halves. Sprinkle with paprika.
Helpful Kitchen Tools:
Watkins Assorted Food Coloring, 1 Each Red, Yellow, Green, Blue, Total Four .3 oz bottles
Anchor Hocking 6-Ounce Glass Custard Cups, Set of 4HANSGO Deviled Egg Platter, Deviled Egg Carrier with Lid Round Deviled Egg Tray with 22 Egg Slots for Home Kitchen SuppliesNow Designs Deviled Egg Tray, Robin Blue – Holds Dozen Eggs | Stoneware
How to store Deviled Eggs
Deviled eggs can be made the day before you wish to serve them. Store them in an airtight container lined with a paper towel to absorb water. They can be stored in the fridge for up to two days.
PrintEaster Deviled Eggs
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 12 deviled egg halves 1x
Ingredients
6 large eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 teaspoon white vinegar, plus more for food coloring
Salt and black pepper to taste
Paprika, to garnish
Food coloring, red, green and blue to add to water
Instructions
1. Place eggs into a medium saucepan cover with cold water and bring to a boil. Boil eggs for 12 minutes. Prepare an ice water bath. In a bowl add cold water and a tray of ice cubes.
2. Let eggs sit in the ice bath for ten minutes. Peel eggs.
3. Slice your eggs in half, lengthwise. Scoop out the yolk and put into a small bowl, set aside. Place the sliced egg whites on a plate lined with paper towels.
4. Mash the yolks with a fork then stir in the mayo, mustard, vinegar, salt and pepper.
5. In three different bowls or cups, place one cup of water, 1 teaspoon of white vinegar and 4 drops of food coloring into each bowl. Carefully, place in four egg white halves into each bowl. Check for desired color.
6. Spoon or use piping bag to fill the egg yolk mixture into the colored egg white halves. Garnish with paprika. Cover and chill before serving.
