Colored Deviled Eggs for Easter
These colorful deviled eggs make a delightful addition to any Easter celebration. With vibrant colors and a creamy filling, they are not just visually appealing but also delicious.
Equipment
- 1 pot for boiling eggs
- 1 mixing bowl
- 1 fork or potato masher
- 1 spoon for filling
- 1 food coloring
- 4 small bowls or cups for dyeing
- 1 paper towels
Ingredients
- 6 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon vinegar
- Salt and pepper to taste
- Food coloring (red, blue, yellow, green as needed)
- Water (for dyeing)
Instructions
- Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let it sit for 10 minutes.
- After 10 minutes, carefully drain the hot water and transfer the eggs to an ice bath. Let them cool for about 5 minutes.
- Once cool, gently tap each egg on a hard surface and peel under running water to make peeling easier.
- Cut each egg in half lengthwise and carefully remove the yolks into a mixing bowl. Place the egg whites on a serving platter.
- Mash the yolks with a fork and mix in the mayonnaise, Dijon mustard, vinegar, salt, and pepper until smooth and creamy.
- To color the egg whites, mix food coloring with water in small bowls. Dip each egg white half into the dye for a few seconds until you achieve the desired shade. Use tongs or a spoon for easy handling.
- Once dyed, place the colored egg white halves on paper towels to dry slightly.
- Spoon or pipe the yolk mixture back into the colorful egg whites.
- Serve immediately or refrigerate until ready to serve.
Notes
You can use natural dyes like beet juice or turmeric if you prefer a more natural approach to coloring the eggs.
Feel free to get creative with different colors and patterns to make your deviled eggs stand out on the Easter table.