Description
Delightful Easter Deviled Eggs bring a festive twist to classic appetizers with pastel-colored egg whites and creamy, flavorful fillings. Guests will adore these charming springtime bites that elevate traditional deviled eggs into a seasonal celebration.
Ingredients
Scale
Main Ingredients:
- 12 large eggs
Filling Ingredients:
- 1/2 cup mayonnaise
- 4 tablespoons finely chopped dill pickles
- 2 teaspoons pickle juice (from the jar)
- 2 teaspoons mustard
- Salt, to taste
- Pepper, to taste
Egg Dye Ingredients:
- 6 ounces (177 milliliters) water for each color cup
- 1 teaspoon white vinegar for each color cup
- Food coloring in various colors
Instructions
- Submerge 12 eggs in a large saucepan, covering with cold water by one inch. Heat to a rolling boil over medium-high, then immediately remove from heat, cover, and let rest for 12 minutes to achieve perfectly cooked hard-boiled eggs.
- Drain hot water and rapidly cool eggs with cold running water and ice cubes. Gently crack and peel shells under thin water stream for easier removal.
- Create individual dye stations using room temperature water, adding 5-10 drops of food coloring per cup. Incorporate one teaspoon white vinegar into each colored water bath, stirring thoroughly to ensure proper color absorption.
- Immerse peeled eggs into colored liquid, rotating periodically for uniform coloration. Soak between 10-30 minutes depending on desired intensity. Remove carefully with spoon and blot excess moisture using paper towels.
- Extract egg yolks into mixing bowl. Combine mayonnaise, pickle juice, and mustard, mashing with fork or hand mixer until achieving smooth consistency. Incorporate finely chopped dill pickles, seasoning with salt and pepper to taste.
- Transfer filling into ziplock bag, cutting corner to create piping tool. Generously pipe filling into colored egg white halves, creating elegant mounded appearance.
- Artfully arrange colored deviled eggs on serving platter. Optional garnish includes paprika, fresh herbs, or additional pickle fragments. Recommend serving within several hours for optimal flavor and presentation.
Notes
- Perfectly boil eggs by following the method precisely, ensuring no green ring appears around yolks by removing from heat and letting sit covered for exactly 12 minutes.
- Cool eggs rapidly under cold water or with ice cubes to make peeling easier, and always peel under running water to help shell removal.
- Experiment with different food coloring intensities by adjusting drop amounts – fewer drops create pastel shades while more produce vibrant Easter-themed colors.
- Use white vinegar in dye baths to help color adhere better to egg whites without impacting flavor, and rotate eggs during soaking for even coloration.
- For smoother filling, consider using a hand mixer instead of a fork to blend yolks, mayonnaise, and seasonings, creating a creamy texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 120
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 180 mg