Easter Deviled Eggs

A Colorful, Kid-Friendly Spring Appetizer

Easter Deviled Eggs

The Spruce / Cara Cormack

Prep: 40 mins
Cook: 0 mins
Total: 40 mins
Servings: 6 servings
Yield: 12 pieces
Nutrition Facts (per serving)
76 Calories
8g Fat
0g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 76
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 7%
Cholesterol 35mg 12%
Sodium 104mg 5%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 1g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 14mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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

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A Note From Our Recipe Tester

Ingredients

  • 6 large hard-boiled eggs

  • 1/4 cup mayonnaise

  • 1 teaspoon mustard, yellow or Dijon

  • 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

  1. Gather the ingredients.

    Easter Deviled Eggs ingredients

    The Spruce / Cara Cormack

  2. 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.

    peeled boiled eggs sliced in half, with the the egg yolks in a bowl

    The Spruce / Cara Cormack

  3. 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.

    egg yolk, mayo, mustard and vinegar mixture in a bowl

    The Spruce / Cara Cormack

  4. 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.)

    water and food coloring in glasses

    The Spruce / Cara Cormack

  5. 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.

    egg whites in food coloring and water glasses

    The Spruce / Cara Cormack

  6. Place the dyed egg whites on a tray and let them dry.

    colorful egg whites on a paper towel lined baking sheet

    The Spruce / Cara Cormack

  7. Pipe or spoon the filling into the dyed egg halves, then garnish with paprika, if desired.

    Easter Deviled Eggs on a plate

    The Spruce / Cara Cormack

Tips

  • 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.

Recipe Variations

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.

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