Colored Deviled Eggs for Easter
Celebrate Easter with these vibrant and colorful deviled eggs! Using natural dyes, this recipe infuses extra fun and creativity into a classic dish. Perfect for an Easter brunch or as a festive appetizer at your holiday gathering.
Equipment
- 1 medium saucepan
- 1 whisk
- 1 mixing bowl
- 1 spoon or piping bag
- several small bowls for dye
- 1 paper towels
- 1 plastic wrap or lid for storing
Ingredients
- 6 large eggs
- ¼ cup mayonnaise
- 1 teaspoon mustard yellow or Dijon
- to taste salt
- to taste pepper
- ½ teaspoon vinegar for dye
- food coloring or natural dye beet juice, spinach juice, turmeric, etc.
Instructions
- 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 sit for 10 minutes.
- Transfer the eggs to a bowl of ice water to cool for 5 minutes.
- While the eggs are cooling, prepare your natural dyes in small bowls using ingredients like beet juice, spinach juice, and turmeric.
- Once the eggs are cool, peel them and submerge each egg in the dye of your choice. Allow them to sit for at least 5-10 minutes.
- 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.
- Spoon the yolk mixture back into the egg whites or use a piping bag for a decorative look.
- Arrange the colored deviled eggs on a platter. Cover with plastic wrap or a lid if not serving immediately.
Notes
Feel free to customize the flavors in the filling by adding ingredients like chopped herbs, relish, or hot sauce to suit your taste.
These eggs can be made a day in advance. Just store them in the refrigerator until ready to serve.
Experiment with different shades to create a rainbow of colorful deviled eggs for your Easter table. Enjoy!