Easter Deviled Eggs
Brighten your holiday table with these charming Easter Deviled Eggs—a festive twist on the classic appetizer! Perfectly hard-boiled eggs are transformed into pastel works of art by soaking the whites in vibrant dye baths, creating a colorful canvas for the creamy, tangy yolk filling made with mayonnaise, Dijon mustard, and a hint of vinegar. Topped with a sprinkle of paprika and optional parsley sprigs, these deviled eggs combine eye-catching presentation with irresistible flavor. Ideal for Easter brunches or spring gatherings, this easy and fun recipe is sure to delight both kids and adults. Make ahead and store in the fridge for a stress-free, crowd-pleasing appetizer! Keywords: Easter deviled eggs, pastel eggs, colorful deviled eggs, holiday appetizers, spring recipes.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 12 pieces large eggs
- 1 teaspoon per color white vinegar
- 1 cup per color water
- None as needed (various colors) food coloring
- 0.33 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- 0.125 teaspoon salt
- 0.125 teaspoon black pepper
- None for garnish paprika
- None optional, for garnish fresh parsley
Directions
Step 1
Place the eggs in a large pot and cover with water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover with a lid, and let the eggs sit for 12 minutes.
Step 2
Transfer the eggs to a bowl of ice water to cool completely, about 5 minutes. Peel the eggs gently to remove the shells.
Step 3
Prepare the dye baths by combining 1 cup of water, 1 teaspoon of white vinegar, and food coloring (a few drops to your desired color strength) in separate bowls, one for each color.
Step 4
Cut the peeled eggs in half lengthwise and carefully remove the yolks. Set the yolks aside in a small mixing bowl.
Step 5
Submerge the egg whites into the dye baths. Soak them until they reach your desired pastel shade, about 5-10 minutes. Remove and place on a paper towel to dry.
Step 6
Mash the egg yolks with a fork until smooth. Add mayonnaise, Dijon mustard, 1 teaspoon of vinegar, salt, and black pepper. Mix until well combined and creamy.
Step 7
Spoon or pipe the yolk mixture back into the dyed egg whites using a small spoon or a piping bag with a star tip for a decorative look.
Step 8
Sprinkle the filled eggs with paprika for garnish. Optionally, add a small sprig of parsley on top for an extra festive touch.
Step 9
Serve immediately or chill in the refrigerator for up to 4 hours before serving.
Nutrition Facts
| Serving size | (804.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1423.0 |
| Total Fat 117.9g | 0% |
| Saturated Fat 23.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 2309.6mg | 0% |
| Sodium 1434.6mg | 0% |
| Total Carbohydrate 27.5g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0.0g | |
| Protein 72g | 0% |
| Vitamin D 480IU | 0% |
| Calcium 343.4mg | 0% |
| Iron 12.0mg | 0% |
| Potassium 842.5mg | 0% |
Source of Calories