Description
Fun and colorful deviled eggs perfect for Easter celebrations.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon mustard (yellow or Dijon)
- Salt, to taste
- Pepper, to taste
- 1/2 teaspoon vinegar (for dye)
- Food coloring or natural dye (beet juice, spinach juice, turmeric, etc.)
Instructions
- Cook the eggs: Place the eggs in a medium saucepan and cover them with cold water. Bring to a boil over medium-high heat, then cover and remove from heat. Let the eggs sit for 10 minutes.
- Cool the eggs: Transfer the eggs to a bowl of ice water to cool for about 5 minutes.
- Prepare the dyes: While the eggs are cooling, prepare your natural dyes in small bowls.
- Dye the eggs: Once the eggs are cool, peel them carefully. Submerge each egg in the dye of your choice and let them sit for at least 5-10 minutes.
- Make the filling: Cut the dyed eggs in half lengthwise. Remove the yolks and place them in a mixing bowl. Add mayonnaise, mustard, vinegar, salt, and pepper to taste, then whisk until smooth.
- Fill the egg whites: Spoon the yolk mixture back into the egg whites using a piping bag for a decorative look.
- Serve: Arrange the colored deviled eggs on a platter and cover with plastic wrap or a lid if not serving immediately.
Notes
Use natural dyes for a healthier option, and feel free to mix colors for fun variations.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling and Filling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 200
- Sugar: 1g
- Sodium: 270mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 200mg