Easter Deviled Eggs
Making these Easter deviled eggs are such an easy way to make your Easter food spread festive.
Easter Deviled Eggs
If deviled eggs are a traditional dish that you have at Easter, try these colored Easter deviled eggs. They are a fun twist on the classic recipe.
The pastel colors make them perfect for Spring and Easter gatherings.
They're always a hit with both kids and adults.
Ingredients
Eggs: Make sure they are hard boiled and cool enough to peel. Try using the Instant Pot 5-5-5 Method for an easy way, fool-proof way to hard boil your eggs.
Water: You can adjust the amount of water depending on how many eggs you’re coloring.
Vinegar: This helps the food coloring stick to the egg whites. Add a little extra if you want more vibrant colors. It's also used in the deviled egg filling.
Gel Food Coloring: Use gel food coloring for bright, bold colors. You’ll need about 4 different colors for variety, and a little goes a long way.
Mayonnaise: This adds creaminess to the filling.
Mustard: Just a small amount adds tang to the filling. You can swap it with Dijon mustard if you prefer.
Salt: A pinch of salt enhances the flavors of the filling. Start with a small amount and taste-test.
Black Pepper: Freshly ground black pepper works best for flavor.
Paprika: This is sprinkled on top.
How to Make
Peel the hard-boiled eggs and slice them in half lengthwise, removing the yolks into a mixing bowl.
Set the egg whites aside on a plate.
Make sure there’s no membrane left on the eggs as it can interfere with the colors.
If the eggs feel rubbery, gently rub the surface to remove it.
Fill four separate cups with 1 ½ cups of water each.
Add a teaspoon of vinegar to each cup.
Drop 4-5 drops of different gel food coloring into each cup and stir until the colors dissolve.
Gently place the egg white halves into the cups, making sure each color is separate.
Let the egg whites soak in the food coloring for 8 minutes to get a vibrant hue.
While the egg whites soak, prepare the filling by mashing the yolks with a fork in a mixing bowl.
Add mayonnaise, mustard, vinegar, salt, and pepper, then stir to combine.
Taste the mixture and adjust the seasonings to your preference.
Once the egg whites have soaked and the filling is ready, transfer the filling into a piping bag or a Ziploc bag with the tip cut off.
Pipe the creamy filling back into the colorful egg whites.
Sprinkle paprika over the filled eggs.
Chill the deviled eggs in the fridge for at least 30 minutes before serving.
Enjoy!
Tips & Tricks
Here's some tips for making these colored deviled eggs:
Use Older Eggs: Slightly older eggs peel more easily than fresh ones. Ttry to use eggs that are about a week old.
Pre-Make the Egg Whites: You can prepare the colored egg whites a day ahead and store them in the fridge. Fill them with the yolk mixture just before serving for freshness.
Change up Toppings: Top with a variety of things like crumbled bacon, pickled jalapeños, or even grated cheese to give each deviled egg a personalized touch.
Add a Bit of Heat: Mix in a little hot sauce, horseradish, or smoked paprika to the filling if you like.
Get Creative with Food Coloring: Try using different food coloring techniques like Ombre, where the eggs soak in gradients of color, or dip them in multiple colors for a tie-dye effect.
Leftovers/Storage
Store any leftover deviled eggs in an airtight container in the fridge for up to 2-3 days.
Do not freeze deviled eggs, as the filling will change in texture once thawed.
F.A.Q.
Can I use liquid food coloring instead of gel food coloring?
Gel food coloring works best for bright, vibrant colors, but liquid food coloring can be used if you don’t mind slightly lighter results.
How do I know if my deviled egg filling has the right consistency?
The filling should be creamy and smooth. If it’s too thick, add a bit more mayo or a teaspoon of milk.
Easter Deviled Eggs
Ingredients
- 6 eggs hard boiled
- 6 cups water
- 4 teaspoons Vinegar for the dye
- 4 different gel food colors 4-5 drops each
- ¼ cup mayonnaise
- 1 teaspoon mustard
- 1 teaspoon Vinegar for the filling
- Pinch salt
- Pinch black pepper
- Paprika
Instructions
- Peel your hard boiled eggs, cut them in half, and scoop the yolks out into a mixing bowl. Set aside.6 eggs
- Make sure to remove all of the membrane that tries to stay on the outside of the eggs, you can tell if they still feel rubbery it is still there, they should feel smooth. The membrane will mess with your egg colors if it is left on.
- Fill 4 large cups (disposable solo cups are easiest to work with) with 1 ½ cups of water.6 cups water
- Add 1 tsp. of vinegar to each cup.4 teaspoons Vinegar
- Drop 4-5 drops of food coloring into each cup, a separate color per cup. Stir to dissolve the food coloring.4 different gel food colors
- Drop your egg white halves into the different colors.
- Allow them to soak for 8 minutes.
Deviled Egg Filling
- Use a fork to mash the egg yolks.
- Add mayonnaise, mustard, vinegar, salt, and pepper. Stir well to combine.¼ cup mayonnaise, 1 teaspoon mustard, 1 teaspoon Vinegar, Pinch salt, Pinch black pepper
- Taste test to adjust seasonings & flavors.
- Use a piping bag, or a gallon ziploc to pipe the filling back into the colorful egg halves.
- Sprinkle paprika over the eggs.Paprika
- Refrigerate for 30 minutes, or until ready to serve.
Please note that the nutritional content of this recipe will vary based on the specific ingredients used. For a detailed breakdown of the nutritional values, consider using a recipe nutrition calculator with the exact brands and measurements you've used.
