Easter Deviled Eggs

Easter Deviled Eggs

Your guests, whether they're grown-ups or kids, will love these pretty pastel-colored deviled eggs. Use any desired food coloring to tint the egg whites before filling. Make a few plain ones to add variety to your platter.

Cooking Time
25 mins
Total Time
25 mins
Calories
87 Calories

Recipe Instructions

Step 1
Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
Step 2
Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth.
Step 3
Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
Step 4
Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.
Easter Deviled Eggs
Easter Deviled Eggs
Easter Deviled Eggs
Easter Deviled Eggs

Ingredients

  • salt and ground black pepper to taste
  • 12 large eggs
  • Hot sauce
  • 4 drops red food coloring, or desired amount
  • 4 drops blue food coloring, or desired amount
  • 4 drops green food coloring, or desired amount
  • 3 cups water, or as desired
  • 0.25 teaspoon dry mustard
  • 0.25 cup creamy salad dressing (such as Miracle Whip®)

Categories

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