Pastel Easter Deviled Eggs
These pastel deviled eggs make a colorful addition to any Easter spread. They’re easy to make and are sure to brighten up the Easter table!
Easter Deviled Eggs
Deviled eggs are one of the favorite appetizers in our family — whenever we make them for a get-together there are never any leftovers!
These colorful deviled eggs are a fun spin on this classic appetizer dish and perfect for Easter brunch. They look just like the Easter eggs that you dye with the kids (and actually the process is quite similar!)
Not only are they easy to make, these Easter deviled eggs are super tasty! We used our favorite filling recipe that’s full of flavor.
Both kids and grown-ups will love these pretty pastel deviled eggs!
Ingredients
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- 1 Dozen Hard-Boiled Eggs
- Pastel Food Coloring (We used pink, purple, blue, and yellow)
- 1/4 cup Mayonnaise
- 1 Teaspoon White Vinegar (plus 4 tsp for food coloring)
- 2 Teaspoons Yellow Mustard
- Salt & Pepper, to taste
- Paprika (optional, for garnish)
Kitchen Tools Used
- Large Saucepan
- Slotted Spoon
- 4 Small Bowls (We save old soup containers and use those!)
- Large Mixing Bowl
Instructions
To Make Hard-Boiled Eggs:
- Place your eggs in a single layer in the bottom of a large saucepan. Fill with water so there is at least 2 inches of water covering the tops of the eggs.
- Bring to a rolling boil.
- Once boiling, turn off the heat, cover the pot, and allow the eggs to sit for 12 minutes. If you’re at higher altitudes, you may want to allow your eggs to sit for a few extra minutes.
- Carefully remove the eggs one at a time from the pot with a slotted spoon and place them in a bowl of ice cold water, until they’re fully cooled.
You’re also welcome to use your own favorite method to boil the eggs!
To Make Pastel Dyed Deviled Eggs:
- Peel the hard-boiled eggs and slice each one in half lengthwise. Remove the yolks and place them in a large mixing bowl. Rinse the egg white halves to wash away any egg yolk that’s stuck to them and pat dry with paper towels.
- Fill 4 bowls with about a cup of water and 1 teaspoon white vinegar. Using one color per bowl, stir 4 drops of food coloring into the water. Soak the egg white halves in the dyed water until the egg whites are your desired shade. Remove the colored egg whites from water and allow to dry while you prepare the filling.
- In a large mixing bowl mash together the egg yolks, mayonnaise, vinegar, mustard, salt, and pepper until smooth. Taste and adjust to your liking.
- Scoop the deviled egg filling into a piping bag with star tip and pipe into each colorful egg half. If using paprika, add just a sprinkle on top of the filling. Cover and chill the finished deviled eggs for 30 minutes before serving.
Prep Tips
- Just like when you’re dyeing Easter eggs, the yellow usually takes longer to achieve a vibrant gold. Be patient! You can also stir in more food coloring to speed up the process. Another trick I use to make rich golden eggs is to add a drop of orange food coloring to deepen the color.
- I used a fork to mash up the egg yolk mixture. You don’t really need any fancy tools! Also, if you don’t have a piping bag, you can simply spoon the filling into the egg white halves.
- You can use either liquid food coloring or gel food colors, as long as they are food safe dyes. I find that gels usually create more vibrant colors.
- We generally use yellow mustard in our deviled eggs, but dijon mustard tastes fabulous too! Honestly, we just use whatever we have in the fridge that day.
Frequently Asked Questions
How Do You Make Hard Boiled Eggs Easier To Peel?
My husband is the chef in the family and has a few tips for making hard-boiled eggs peel easier:
- Older eggs peel more easily than brand new eggs. If you can, purchase your eggs at least a week in advance and keep refrigerated.
- Add a teaspoon of vinegar to the water in which you’re boiling the eggs.
- As soon as the eggs are done boiling, pop them into an ice bath.
- If you have time, refrigerate the unpeeled eggs overnight, then peel them the next day.
- You can also steam eggs to make hard-boiled eggs – it’s easy and they peel away great!
How Far Ahead Can You Make Deviled Eggs?
You can prep your deviled eggs up to 2 days in advance, refrigerate, and then assemble them when you’re ready to serve them. If making deviled eggs ahead of time, I recommend keeping the white halves separate from the filling until serving time. This prevents the filling from drying out.
You may also want to wait to dye the egg whites until at least the day of your Easter brunch or Easter dinner. I haven’t tried making these colorful eggs days ahead of time, so I’m not sure if the colors would start to fade if you made them too far in advance.
More Easter Recipes To Try
- Easter Bunny Dessert Charcuterie Board
- No-Bake Easter Birds Nest Cookies
- Easter Cookie Cake
- Nutter Butter Chicks
- Carrot Cake Cookies
- Carrot Shaped Mini Carrot Cakes
- White Chocolate Bunny Bark
Easter Deviled Eggs Recipe (Printable Recipe Card)
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Easter Deviled Eggs
Equipment
- Large saucepan
- Slotted Spoon
- 4 Small Bowls
- Large Mixing Bowl
Ingredients
- 12 Hard-Boiled Eggs
- Pastel Food Coloring We used pink, purple, blue, and yellow
- 1/3 cup Mayonnaise
- 1 Teaspoon White Vinegar Plus 4tsp for food coloring
- 2 Teaspoons Yellow Mustard
- Salt & Pepper to taste
- Paprika optional, for garnish
Instructions
To Make Hard-Boiled Eggs:
- Place your eggs in a single layer in the bottom of a large saucepan. Fill with water so there is at least 2 inches of water covering the tops of the eggs.
- Bring to a rolling boil.
- Once boiling, turn off the heat, cover the pot, and allow the eggs to sit for 12 minutes. If you're at higher altitudes, you may want to allow your eggs to sit for a few extra minutes.
- Carefully remove the eggs one at a time from the pot with a slotted spoon and place them in a bowl of ice cold water, until they're fully cooled.
- You're also welcome to use your own favorite method to boil the eggs!
To Make Pastel Dyed Deviled Eggs:
- Peel the hard-boiled eggs and slice each one in half lengthwise. Remove the yolks and place them in a large mixing bowl. Rinse the egg white halves to wash away any egg yolk that's stuck to them and pat dry with paper towels.
- Fill 4 bowls with about a cup of water and 1 teaspoon white vinegar. Using one color per bowl, stir 4 drops of food coloring into the water. Soak the egg white halves in the dyed water until the egg whites are your desired shade. Remove the colored egg whites from water and allow to dry while you prepare the filling.
- In a large mixing bowl mash together the egg yolks, mayonnaise, vinegar, mustard, salt, and pepper until smooth. Taste and adjust to your liking.
- Scoop the deviled egg filling into a piping bag with star tip and pipe into each colorful egg half. If using paprika, add just a sprinkle on top of the filling. Cover and chill the finished deviled eggs for 30 minutes before serving.
Notes
Nutrition
Pin our Pasted Deviled Eggs Recipe on Pinterest:
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