Description
hese pastel-colored deviled eggs are a festive and fun twist on the classic appetizer. Perfect for Easter, baby showers, or spring gatherings, they feature beautifully dyed egg whites filled with a creamy, tangy yolk mixture.
Ingredients
Scale
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For the Deviled Egg Filling:
- 12 large eggs
- ½ cup mayonnaise
- 2 teaspoons pickle juice (or lemon juice)
- 2 teaspoons yellow mustard
- 4 tablespoons finely chopped dill pickles
- Salt and black pepper to taste
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For the Egg Dye:
- 6 oz water per cup
- 1 teaspoon white vinegar per cup
- Food coloring (pink, blue, yellow, green, purple)
Instructions
- Boil the eggs: Place eggs in a saucepan, cover with water, and bring to a boil. Remove from heat, cover, and let sit for 12 minutes. Transfer to an ice bath for 5 minutes, then peel.
- Dye the egg whites: Mix water, vinegar, and food coloring in separate cups. Slice eggs in half and remove yolks. Place egg whites into the dye baths for 10–15 minutes, then pat dry.
- Make the filling: Mash yolks and mix with mayonnaise, pickle juice, mustard, and chopped dill pickles. Season with salt and pepper.
- Fill the eggs: Pipe the yolk mixture into the colored egg whites. Garnish with paprika or fresh herbs if desired.
- Serve and enjoy!
Notes
- Use gel food coloring for brighter shades.
- Let eggs sit in the dye longer for deeper colors.
- Store in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American