Colored Deviled Eggs for Easter
Bring a festive touch to your Easter gathering with these colorful deviled eggs! These eggs are not only visually appealing but also deliciously creamy with a hint of seasoning.
Equipment
- 1 saucepan
- 1 mixing bowl
- 1 whisk or fork
- 1 piping bag or zip-top bag
- 6 small bowls for dyeing
- 1 slotted spoon
- 1 food coloring
- 1 water for dyeing
Ingredients
- 6 large eggs Use fresh eggs for easier peeling.
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- to taste salt
- to taste pepper
- food coloring (red, blue, green, yellow) For dyeing the yolk mixture.
- 1 cup water For dyeing.
Instructions
- Place the eggs in a saucepan and cover them with water. Bring the water to a boil.
- Once the water reaches a boil, cover the saucepan, remove it from heat, and let it sit for 12-15 minutes for hard boiling.
- Prepare an ice bath by filling a bowl with ice and water. Once the eggs are cooked, transfer them to the ice bath to cool for about 5-10 minutes.
- Peel the eggs carefully and slice them in half lengthwise. Remove the yolks and place them in a mixing bowl.
- In the mixing bowl, mash the yolks with a fork. Add mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper. Mix well until creamy.
- Divide the egg yolk mixture into six small bowls.
- In each bowl, add a few drops of different food coloring and mix until you achieve the desired colors.
- Use a piping bag or zip-top bag to fill the egg white halves with the colored yolk mixture. You can create fun designs by layering colors or swirling them together.
- Arrange the colored deviled eggs on a serving platter and refrigerate until ready to serve.
Notes
For a fun twist, you can sprinkle different toppings on the filled eggs, such as paprika, chives, or crumbled bacon. Make sure to use fresh eggs for easier peeling. Feel free to experiment with other colors or combinations to match your Easter theme!