Description
A vibrant twist on a classic Easter treat, these Colored Deviled Eggs feature pastel shells and a creamy, zesty filling that delights the senses.
Ingredients
Scale
- 12 large eggs
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon vinegar
- Salt and pepper to taste
- Food coloring (gel or natural dyes)
- Garnishes: chives, paprika, or microgreens
Instructions
- Boil the Eggs: In a large pot, bring water to a boil, reduce to simmer, and cook eggs for 10-12 minutes.
- Cool the Eggs: Use a slotted spoon to remove eggs and plunge them into ice water for 5 minutes.
- Peel and Halve: Crack and peel the eggs under running water, then slice each egg in half lengthwise and scoop out the yolks.
- Create the Filling: Combine yolks with mayonnaise, mustard, vinegar, salt, and pepper; mix until smooth.
- Color the Egg Whites: Soak the egg whites in bowls with food coloring for 5-10 minutes, then pat dry.
- Fill the Eggs: Use a piping bag or spoon to fill the colored egg whites with the yolk mixture.
- Garnish and Serve: Add your choice of garnishes before serving.
Notes
For best results, use fresh eggs and avoid overcooking to prevent rubbery whites.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 60
- Sugar: 1g
- Sodium: 50mg
- Fat: 4.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 186mg
Keywords: deviled eggs, Easter recipe, colorful food, spring appetizers