Description
Bright, festive, and flavorful, Pink Deviled Eggs bring a colorful twist to your spring brunch table. Perfect for Easter parties or any celebration.
Ingredients
12 large eggs
⅓ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar or 2 tablespoons pickle juice
Salt & pepper to taste
Instructions
1. Hard-boil the eggs, peel, and cut in half lengthwise. Remove the yolks and place them in a bowl.
2. (Optional coloring step) — Fill a large glass with cold water, add 2 tablespoons vinegar and food coloring, then gently add the egg whites to dye them for about 10 minutes until they reach your desired shade. Remove and dry.
3. Mash the yolks with a fork. Add mayo, mustard, vinegar/pickle juice, salt and pepper and mix until smooth.
4. Spoon or pipe the yolk mixture back into the egg white halves.
5. For a spring touch, decorate with mini edible flowers (optional).
Notes
Use beet juice for a natural pink color.
Keep the filling chilled until ready to serve.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0.5g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 110mg
Keywords: Pink Deviled Eggs, Easter party food, colorful deviled eggs