Pink Deviled Eggs
These Pink Deviled Eggs add a fun twist with creamy yolks mixed with mayo, mustard, and a hint of pink dye, topped with crunchy sprouts.
Equipment
- 1 Pressure Cooker
Ingredients
Ingredients
- 6 large eggs for standout deviled eggs
- 1 tablespoon mayonnaise to keep the yolk mixture creamy
- 1.5 teaspoons light brown mustard for a hint of tang
- 1 teaspoon sour cream to add a rich and mellow bite
- 1 small drop pink food dye
- to taste Salt and pepper
- 1 tiny bunch sprouts for garnish
- Water to cover eggs in the pot
Instructions
Instructions
- Gather the eggs, mayo, mustard, sour cream, and pink dye. Fill the pressure cooker with water to cover eggs.
- Put eggs in the pot and cover with water. Turn on the heat until it boils, then cover and remove from heat.
- Wait 12 minutes to let the eggs get hard boiled without overcooking.
- Drain hot water from the pot and run cold water over eggs until cool.
- Peel eggs gently and slice lengthwise. Scoop yolks into a bowl.
- Mash yolks with mayo, mustard, sour cream, and pink dye. Salt and pepper to taste.
- Fill egg whites using a spoon or piping bag. Top with sprouts before serving or chilling.
Notes
Serve eggs topped with sprouts. Store in an airtight container and consume within 2 days for freshness.