These Pastel Dyed Deviled Eggs are the perfect recipe to try out at Easter. My family adores Easter deviled eggs! They are perfect as a game day snack, a baby shower appetizer, or as a nice side to serve as an Easter appetizer.
Table of Contents
Why Make Colorful Deviled Eggs
- Beauty Appeal: This one’s one of my favorite dyed deviled egg recipes, simply because of how beautiful they turn out.
- Color Preference: If you’re not too fond of the bright-colored deviled eggs that you’d most likely come across, these pastel easter eggs are sure to appeal to you.
- Quick and Easy: With just 20 minutes of cooking time, this is one recipe you can’t go wrong with. And you can also make these colorful deviled eggs ahead of time.
Recipe Ingredients
- Large Eggs: The main ingredient, provides a creamy base for the filling and a firm shell for the pastel color.
- Pastel Food Coloring: Transforms the eggs into vibrant, fun colors, adding a festive touch to the dish.
- Mustard & Dry Mustard: Adds a tangy kick to the egg yolk filling, balancing the creaminess of the other ingredients.
- Ketchup: Provides a hint of sweetness and tanginess that complements the mustard in the filling.
- Mayonnaise: Enhances the creaminess of the filling, making it rich and smooth.
- Vinegar: Brightens up the flavors in the filling, adding a bit of acidity that cuts through the richness.
- Sugar: Balances the tanginess of the mustard and vinegar, rounding out the flavors in the filling.
How To Make Dyed Deviled Eggs?
Step One: In a large saucepan or a large pot add your eggs, cover with cold water and salt. Bring the eggs to a boil for 4-5 minutes on high heat, making sure you cover pot with a saucepan lid. Reduce the heat to low and cook for 20 minutes. Remove the eggs from the hot water using a slotted spoon and drain the eggs. Place eggs in a large bowl and fill with cold water.
Step Two: Let the eggs sit for 15 minutes until completely cooled. Peel eggs and set to the side. Slice the eggs into half 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.
Step Three: In 4 small bowls add 1 cup of water and 2-3 drops of the desired food coloring. Place 1 color in each bowl whisk to combine. Add your hard-boiled egg whites evenly split to each bowl. Set to the side for 1 hour or until you achieve the desired color you want. ing tray. Pat lightly to dry.
Step Four: 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 or a piping bag and portion out the egg yolk mixture and place a scoop on each egg half. Garnish the dyed deviled eggs and enjoy!
Expert Tips For Dying These Deviled Eggs
- Color Intensity: Remember that the longer you leave the egg whites in the food coloring, the more intense the color will be. If you want a more subtle, natural shade, soak the egg whites in the colored water for no more than 15 minutes.
- Drying Technique: Remember to pat dry before you add the deviled egg filling inside. You can also let the egg whites rest on a plate lined with paper towels to soak up all the excess moisture.
- Advance Preparation: You can actually prep this recipe in advance too. Simply make the hard-boiled eggs a day or two earlier and refrigerate them until you’re ready to try out this recipe.
- Seasoning: In addition to the mayonnaise, you can also add some salt and pepper to season the colored deviled eggs filling.
- Flavor Enhancement: Another great idea to make the filling for these dyed deviled eggs more flavorful is to add some Worcestershire sauce to the egg yolk mixture. Remember to mash yolks carefully using a fork or the back of a spoon for best results.
- Freshness: These dyed deviled eggs are best to make and enjoy fresh. This isn’t one of those recipes that you can prep in advance.
Storage Instruction
- Refrigeration: Store leftover Pastel Dyed Deviled Eggs in an airtight container in the refrigerator.
- Consume Quickly: Eat the leftover eggs within 2 days for best taste and safety.
- Avoid Freezing: Do not freeze these eggs, as freezing will significantly alter their texture and flavor.
Optional Additions For These Eggs
- Fresh Dill: Adds a refreshing herbal touch that complements the creamy filling of the eggs.
- Freshly Cracked Black Pepper: Gives a spicy kick that enhances the flavors of the deviled eggs.
- Hot Sauce: Offers a tangy and spicy boost, perfect for those who enjoy a bit of heat with their appetizer.
FAQ’S
While gel food coloring is the classic, most simplest way to get those perfect colored egg whites, you can also choose to use a natural food coloring if you really want.
Beet Juice can be a great idea if you want the egg whites to have that nice, pink hue and pureed spinach leaves can bring a nice green color to the egg whites. You can also use grape juice if you want a subtle purple color to your egg whites.
Pickled eggs and Pastel Dyed Deviled Eggs are not the same. Pickled eggs are submerged in a vinegar solution for preservation and flavor, while Dyed Deviled Eggs are colored with food dye and filled with a seasoned yolk mixture. The former is for preservation and tangy taste, the latter for visual appeal and taste as an appetizer.
Pastel Dyed Deviled Eggs
Ingredients
- 14 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 Mustard
- 3 tbsp Ketchup
- 1 tsp Dry Mustard
- 3 tbsp Mayonnaise
- 1 tbsp Vinegar
- 1 tbsp Sugar
Instructions
- In a large saucepan or a large pot add your eggs, cover with cold water and salt. Bring the eggs to a boil for 4-5 minutes on high heat, making sure you cover pot with a saucepan lid.
- Reduce the heat to low and cook for 20 minutes. Remove the eggs from the hot water using a slotted spoon and drain the eggs.
- Place eggs in a large bowl and fill with cold water. Let the eggs sit for 15 minutes until completely cooled. Peel eggs and set to the side.
- Slice the eggs into half 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 desired food coloring. Place 1 color in each bowl whisk to combine.
- Add your hard-boiled egg whites 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 or a piping bag and portion out the egg yolk mixture and place a scoop on each egg half. Garnish the dyed deviled eggs and enjoy!
