Easter Deviled Eggs Recipe

Rating 5.0
| 0
These multicolored Easter deviled eggs will bring a dose of color to any table setting. Pastel-hued egg whites are filled with a creamy egg yolk filling for a delicious appetizer or snack.
Appetizer
New American
10
ingredients
9
steps
57
minutes
Giselle is a recipe developer and content creator that loves all things sweet and savory. She runs her own food blog, The Busy Spatula, and her work has been featured on Yahoo!, Marvel Studios and the Kitchn.

Ingredients

Servings:
6
6
large eggs
3 tblsp
mayonnaise
1 tblsp
finely minced shallots
1/2 tblsp
Dijon mustard
2 tsp
finely chopped pickle relish
1 tsp
champagne vinegar or more to taste, see notes 1
1/4 tsp
smoked paprika, plus more for garnish
salt and black pepper, to taste
red, green and purple liquid food coloring, see notes 2
finely chopped chives

Directions 9 steps | 57 Minutes

Step 1

Measure and prep all ingredients.

Step 2

Hard boil the eggs. In a saucepan large enough to fit the eggs in a single layer, add about 2-3 inches of water. Bring the water to a boil. Once the water reaches a boil, lower the heat to a gentle boil. Gently lower the eggs into the water using either a slotted spoon or a mesh strainer. Boil the eggs for 12 minutes.

Step 3

While the eggs are boiling, prepare an ice bath by filling a large bowl with cold water and ice. Use a slotted spoon or a mesh strainer to remove the eggs from the boiling water to the ice bath. Let the eggs cool for about 4-7 minutes.

Step 4

Remove the eggs from the ice bath, crack and peel the eggs.

Step 5

Fill three cups with one cup of water. Stir in one drop of food coloring per cup of water, making red, green and purple colored water. Add two eggs into each water and let it soak for about 20-30 minutes. (See notes 3-4.)

Step 6

Once the eggs have taken on color, remove them from the water. Use unflavored dental floss or a sharp knife to slice the peeled eggs in half. Remove the egg yolks to a bowl and set the egg whites aside.

Step 7

In the bowl with the egg yolks, add the mayonnaise, shallots, Dijon mustard, relish, champagne vinegar and smoked paprika. Mash to combine into a smooth paste. Season with salt and black pepper to taste.

Step 8

In a piping bag fitted with a large plain or star tip, add the egg yolk mixture. Fill each egg white with the egg yolk mixture. 

Step 9

Top the Easter deviled eggs with a sprinkling of smoked paprika and chives. Enjoy!


Notes:

  1. Champagne vinegar is a luxurious ingredient compared to plain white vinegar. However, white distilled or white wine vinegar can be used here, if desired.
  2. If you prefer natural dyes, here are some options:
    1. For yellow: Combine 1½ cups of water with 1 tablespoon of ground turmeric. Bring the mixture to a boil. Strain with a fine-meshed strainer, add 1 teaspoon of vinegar to the strained turmeric water and use as a dye.
    2. For light blue: Combine 1½ cups of water with 1 cup of blueberries. Bring the mixture to a boil. Strain with a fine-meshed strainer, pushing on the blueberries to release juices. Add 1 teaspoon of vinegar to the strained blueberry water and use as a dye.
    3. For pink: Combine 1 ½ cups of water with 1 tablespoon of powdered beetroot. Bring the mixture to a boil. Strain with a fine-meshed strainer, add 1 teaspoon of vinegar to the strained beetroot water and use as a dye.
  3. The more food coloring you put into the water, the more vibrant your eggs will be. However, it is important to note that too much food coloring will affect the flavor of your eggs.
  4. The temperature of your colored water will affect the time it takes to dye your eggs. Colder water will take longer while warmer temperatures will take a shorter time to dye. Check periodically to see how dark the eggs are to gauge the pace of the dying process.

Nutrition Per Serving
View All
CALORIES
126
FAT
10.4 g
PROTEIN
6.4 g
CARBS
1.4 g

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