Description
These colorful deviled eggs are a festive and delicious Easter treat. Perfectly boiled eggs are dyed with natural food coloring, filled with a creamy, tangy yolk mixture seasoned with mayonnaise, Dijon mustard, and white vinegar. A delightful appetizer that brings both vibrant color and classic flavor to your holiday table.
Ingredients
Scale
Eggs
- 6 large eggs
Filling
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon white vinegar
- Salt, to taste
- Pepper, to taste
Dyeing
- Food coloring (natural options like beet juice, spinach juice, turmeric, etc.)
- Water for dyeing eggs
Instructions
- Boil the eggs: Place the eggs in a large pot and cover them with cold water. Bring to a boil over high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 10-12 minutes to ensure they are fully cooked.
- Prepare ice bath: While the eggs are cooking, fill a bowl with ice water. Transfer the eggs to this ice bath once cooked to cool for about 5 minutes, which helps stop the cooking process and makes peeling easier.
- Peel the eggs: Gently tap the cooled eggs on a hard surface and peel off the shells. Rinse the peeled eggs under cold water to remove any leftover shell bits, then pat them dry with a paper towel.
- Dye the egg whites: In separate bowls, mix your chosen food coloring with water, either following package instructions or using natural juices like beet or spinach for a subtle hue. Submerge the peeled egg whites in the dye and soak for 5-10 minutes until you achieve desired color vibrancy.
- Prepare the filling: While the egg whites are dyeing, cut the egg yolks in half and place them in a mixing bowl. Add mayonnaise, Dijon mustard, white vinegar, salt, and pepper. Whisk this mixture until smooth and creamy, perfectly balanced for flavor and texture.
- Assemble the deviled eggs: Remove the colored egg whites from the dye and pat them dry. Spoon or pipe the prepared yolk mixture back into each egg white half, filling them generously and neatly.
- Chill before serving: Cover the deviled eggs with plastic wrap and refrigerate for at least 15 minutes. This chilling step allows the flavors to meld and keeps the eggs fresh and cool for serving.
Notes
- Use natural food colorings like beet juice (for red/pink), spinach juice (for green), and turmeric (for yellow) for vibrant colors without artificial dyes.
- For easier peeling, older eggs work better than fresh ones.
- Adjust the seasoning of the filling to your taste, adding more mustard or vinegar if you prefer a tangier flavor.
- The deviled eggs can be prepared a day in advance and kept refrigerated, just add the filling before serving to keep the egg whites firm.
- For a decorative touch, sprinkle paprika or chopped chives on top of the filled eggs before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling, Dyeing, Filling
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 120
- Sugar: 1g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 190mg
Keywords: deviled eggs, Easter appetizer, colored eggs, natural food coloring, party snack, egg recipe
