Description
Celebrate Easter with these colorful and delicious deviled eggs that are perfect for any spring gathering. The classic deviled egg recipe gets a fun twist with vibrant dyed egg whites, making them a festive addition to your holiday table.
Ingredients
Scale
For the Deviled Eggs:
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/2 teaspoon white vinegar
- Salt and pepper to taste
- Gel or liquid food coloring (pink, blue, yellow, green)
- 2 teaspoons white vinegar (for dyeing)
- Water (for dyeing)
- Chopped chives or paprika for garnish (optional)
Instructions
- Cook the Eggs: Place the eggs in a saucepan and cover with cold water. Bring to a boil, then cover, remove from heat, and let sit for 10–12 minutes. Transfer to an ice bath to cool.
- Prepare the Egg Whites: Peel the eggs, slice in half lengthwise, and remove the yolks. Prepare separate dye baths with water, food coloring, and vinegar. Dye the egg whites for 2–3 minutes.
- Make the Filling: Mash the yolks with mayonnaise, mustard, vinegar, salt, and pepper until smooth.
- Fill the Eggs: Spoon or pipe the filling into the dyed egg white halves.
- Garnish and Serve: Garnish with chopped chives or paprika. Chill before serving.
Notes
- You can use a piping bag with a star tip for a more festive look.
- Customize the colors to match your Easter theme or spring décor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 deviled egg
- Calories: 70
- Sugar: 0 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 0.5 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 95 mg
