You may not want to hide these Easter deviled eggs around the yard, but you’ll certainly want to eat them.
What’s an Easter deviled egg? Take regular hard-boiled eggs, remove the yolks and make a classic deviled-egg filling. Then, use diluted food coloring with a touch of vinegar to dye the whites whatever colors you like. When the whites are the desired shades, pipe in your filling et voilà !
Easter Deviled Egg Ingredients
- Hard-boiled eggs
- Mayonnaise
- Ground mustard
- Garlic powder
- Salt
- Pepper
- Assorted food coloring
- Paprika
Directions
Step 1: Prep the eggs
Peel the eggs and cut in half lengthwise. Remove the yolks and set aside the egg whites.
Editor’s Tip: Don’t forget that fresh eggs are notoriously difficult to peel, so make sure to start with eggs that are a couple of weeks old, if you can. Here are some other tips for making perfect boiled eggs.
Step 2: Make the filling
In a large bowl, mash the yolks. Mix in the mayonnaise, mustard, garlic powder, salt and pepper. Cover and refrigerate the filling while preparing the egg whites.
Step 3: Prep the dye baths
Prepare the food coloring according to the package directions for egg dyeing.
Editor’s Tip: Decide how many colors you would like, and prepare a water bath for each color using 2 cups water, a splash of white vinegar and a few drops of food coloring—the amount will depend on the brand and whether it is a liquid or a gel food coloring. Add food coloring to each water bath a few drops at a time, and stir until the liquid is vibrant. Blend colors as desired.
Step 4: Dye the egg whites
Place egg whites in the dye baths and let them sit until they reach the desired tones.
Editor’s Tip: For pastel eggs, start checking on the color after three to five minutes. For more vibrant eggs, you can leave them in for up to 15 minutes. If you’re not achieving the desired effect quickly enough, you can always use more food coloring.
Step 5: Dry the egg whites
When you love the colors of the egg whites, remove them from the dye with a slotted spoon and place them on paper towels. Let them sit for a couple of minutes to dry off while you prepare the filling.
Step 6: Fill the eggs
Spoon or pipe the filling into the egg whites.
Editor’s Tip: If you have a pastry piping bag, choose your favorite tip and fill the pastry bag according to the instructions. If not, you can use a resealable plastic bag with the corner cut off, or use two spoons: one to scoop up the filling and the other to scrape the filling off the first spoon and into the dyed egg cups.
Step 7: Garnish the eggs
Sprinkle the finished eggs with paprika. Refrigerate until serving.
Recipe Variations
- Add additional seasonings: Taste the filling and add seasonings as desired. Want to spice up your deviled egg filling? Try mixing in some Dijon mustard, dill (or other herbs) or hot sauce. You could also use smoked paprika in place of the regular paprika.
- Use different garnishes: Other garnish options include minced dill or other herbs, your favorite seasoning blend or a scatter of smoked salt. Bits of crispy bacon would work nicely too.
Can you make these deviled eggs ahead of time?
Egg dishes are best when fresh, so making these the day of your festivities is ideal. However, you can make these up to three days in advance.
Easter Deviled Egg Tip
Can you make deviled eggs from Easter eggs?
The easiest answer is no. First, some traditional egg dyes aren’t safe for human consumption. Second, eggs should not be eaten if they have been played with or kept anywhere other than a kitchen, as bacteria can penetrate the shells. Third, the FDA recommends that cooked egg dishes be thrown away after an hour if the temperature is above 90°F, and after two hours in any other case.
However, if you have eggs that were colored with food-safe dye, were never played with or hidden, and have not sat at room temperature, then they could safely be used in this recipe.
