My family LOVES deviled eggs. I mean, we can hardly make enough for any family occasion. It’s the first thing most of us look for when the food starts coming out. These pastel Easter deviled eggs are a fun way to serve them for our Easter celebration.
They’re so easy to make and add that splash of spring color to your Easter spread. This particular deviled eggs recipe has a secret ingredient that I had never seen before but I have to say, it’s a really yummy addition.
Pastel Easter Deviled Eggs
Scroll down for a printable recipe card.
Yield: 28 halves
Prep Time: 12 min
Cook Time: 20 min
Total Time: 32 min
Ingredients:
14 large eggs
Pink food coloring – 4 drops
Yellow food coloring – 4 drops
Blue food coloring – 4 drops
Purple food coloring – 4 drops
Note: I used pastel food coloring.
3 tbsp Mustard
3 tbsp Ketchup
1 tsp Dry mustard
3 tbsp Mayonnaise
1 tbsp Vinegar
1 tbsp Sugar
Instructions:
In a large saucepan add your eggs, and cover with cold water and salt.
Bring the eggs to a boil for 4-5 minutes, and cover with a saucepan lid.
Reduce the heat to low and cook for 20 minutes.
Remove the eggs from the heat and drain the eggs.
Place the eggs in a large bowl and fill it with cold water.
Let the eggs sit for 15 minutes.
Peel the shell off the eggs and set them to the side.
Slice the eggs lengthwise and remove the egg yolks and place the egg yolks in a medium-sized bowl.
Add the mustard, ketchup, dry mustard, mayonnaise, vinegar, and sugar, and mash together until smooth.
Cover and refrigerate for 1-2 hours.
In 4 small bowls add 1 cup of water and 2-3 drops of the food coloring.
Place 1 color in each bowl and whisk to combine.
Add some eggs to each bowl.
Set to the side for 1 hour or until you achieve the desired color you want.
Once they are colored remove the eggs and place them on a paper towel-covered large baking tray. Pat lightly to dry.
Use a small ice cream scoop and scoop out the egg yolk mixture and place a scoop on each egg half.
Garnish and enjoy!
Pastel Easter Deviled Eggs
Ingredients
- 14 large eggs
- 4 drops pastel pink food coloring
- 4 drops pastel yellow food coloring
- 4 drops pastel blue food coloring
- 4 drops pastel purple food coloring
- 3 tbsp Ketchup
- 1 tsp Dry mustard
- 3 tbsp Mayonnaise
- 1 tbsp Vinegar
- 1 tbsp Sugar
- 3 tbsp Mustard
Instructions
- In a large saucepan add your eggs, cover with cold water and salt.
- Bring the eggs to a boil for 4-5 minutes, cover with a saucepan lid.
- Reduce the heat to low and cook for 20 minutes.
- Remove the eggs from the heat and drain the eggs.
- Place the eggs in a large bowl and fill with cold water.
- Let the eggs sit for 15 minutes.
- Peel the shell off the eggs and set to the side.
- Slice the eggs lengthwise and remove the egg yolks and place the egg yolks in a medium sized bowl.
- Add the mustard, ketchup, dry mustard, mayonnaise, vinegar, and sugar, mash together until smooth.
- Cover and refrigerate for 1-2 hours.
- In 4 small bowls add 1 cup of water and 2-3 drops of the food coloring.
- Place 1 color in each bowl whisk to combine.
- Add your eggs evenly split to each bowl.
- Set to the side for 1 hour or until you achieve the desired color you want.
- Once they are colored remove the eggs and place on a paper towel covered large baking tray. Pat lightly to dry.
- Use a small ice cream scoop and scoop out the egg yolk mixture and place a scoop on each egg half.
- Garnish and enjoy
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