|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These delightful Easter deviled eggs are sure to please both kids and grown-ups alike this spring! The classic deviled egg filling is spooned or piped into pastel-colored egg white shells. All you need is hard-boiled eggs and filling ingredients along with some simple liquid food coloring. Garnish the eggs with a light sprinkling of paprika, a slice of cornichon or olive, or a tiny bit of pimiento or roasted red pepper.
The eggs are perfect for Easter brunch or a spring event, shower, or family gathering. These gussied-up deviled eggs will disappear quickly, so you might want to double or triple the recipe.
"A genius way to decorate Easter eggs. Now you can have the fun of Easter egg decorating and eat them too. I used gel coloring (vs. liquid), which yielded very intense colors!" —Renae Wilson
6 large hard-boiled eggs
1/4 cup mayonnaise
1/2 teaspoon white vinegar, plus more for the food coloring
Salt, to taste
Freshly ground black pepper, to taste
10 to 12 drops food coloring, various colors, for dying the egg whites
Dash paprika, optional garnish
Steps to Make It
Gather the ingredients.
Peel the eggs and slice them in half lengthwise. Transfer the yolks to a large bowl and refrigerate the whites until you are ready to dye them.
Mash the yolks well with a fork or potato masher. Add the mayonnaise, mustard, and 1/2 teaspoon of vinegar. Mix well, then add salt and pepper to taste, as needed. Refrigerate the filling until you are ready to fill the egg whites.
Place 1 cup of water in a glass or bowl. Add 1 teaspoon of white vinegar to the container along with 2 to 3 drops of food coloring. Repeat with additional containers of colors. (Note: For lavender, use equal parts blue and red.)
Gently rinse the egg white halves to wash off any remaining yolk, then place the whites in the colored water. Depending on the color, it will take 1 minute or more to dye the eggs a light pastel color.
Place the dyed egg whites on a tray and let them dry.
Pipe or spoon the filling into the dyed egg halves, then garnish with paprika, if desired.
- Use your favorite method for hard-cooking eggs. Boil them on the stovetop or in the Instant Pot, or bake them in a muffin tin. Sous vide is another excellent way to make perfectly cooked hard-cooked eggs.
- Food coloring can impart a bitter taste, so don't use more than is necessary. About 2 to 4 drops of food coloring in each cup of water should be more than enough.
- Leave the eggs in the dye mixture for about 2 minutes or longer, depending on how dark you want them.
- If you have an extra egg white that was torn or damaged, cut it into pieces and use it to test different color combinations.
- For aqua or turquoise eggs, combine 3 drops of blue and 1 drop of the green.
- For light orange color, combine 3 drops of yellow and 1 drop of red.
- For purple-colored eggs, use equal amounts of blue and red.
- For Southern deviled eggs, add 2 to 3 teaspoons of sweet or dill pickle relish to the filling.
- Add a dash of hot sauce to the filling.
- Use natural food dyes, such as dyes made with red beets, turmeric, grape juice, onion skins, or spinach.
How to Store Deviled Eggs
Deviled eggs may be made the day before you plan to serve them. Refrigerate prepared deviled eggs in an airtight container for up to 2 days.
Can You Boil the Eggs for Deviled Eggs the Day Before?
Absolutely! Cook your hard-boiled eggs a day in advance, then refrigerate them until you're ready to slice them and prepare the deviled egg filling.
How Do You Cook Hard-Boiled Eggs So They Peel Easily?
Here are some tips for easy-to-peel hard-boiled eggs:
- Make sure the eggs aren't too fresh. Very fresh eggs are harder to peel than eggs that are close to their "use-by" date.
- Don't crowd the eggs in the pan—cook them in a single layer.
- After cooking the eggs, transfer them to a bowl of ice water and let them cool for about 10 minutes.
- Cook a few extra eggs just in case you run into trouble peeling some.
- Crack the ends of the eggs and then roll them on the countertop to crack all over. Start peeling at the wide end where there is likely to be a small air bubble under the shell.