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With Easter approaching rapidly, I thought I’d post a recipe for deviled pastel Easter eggs. These eggs are always on the menu every year when our family gets together to celebrate the day. They’re easy to make. They taste like ‘normal’ deviled eggs. And they look awesome!
They Do Look Cool
This recipe for deviled pastel Easter eggs makes 24 egg halves. But you’ll have a few egg halves left for other uses. The technique for coloring the eggs can be used for any recipe that calls for hard-boiled eggs. That includes egg salads. Hey, who wouldn’t be wowed by a tie-dyed colored egg salad? They are fun!
Also try my creamed spinach deviled eggs.
Pastel Deviled Easter Eggs
Ingredients
- 24 large eggs hard boiled and peeled (12 are for stuffing. The remaining 12 are used for their yolks.)
- ½ cup mayonnaise
- 3 tablespoons sweet pickle relish
- 2 teaspoons prepared mustard
- kosher salt
- ground black pepper
- Neon food coloring
- paprika for garnishing
- black olives sliced, or chopped pimentos, for garnishing, optional
Instructions
- Halve the eggs. Remove the yolks into a bowl. Discard 24 of the halves (use in an egg salad!)
- Fill drink glasses (we used rocks glasses) with water and add food coloring to each. You want the color to be pretty dark, even for the lighter colors.
- Working in batches, gently lower eggs into the glasses (we put them on a spoon and lowered them into the water). Stir very gently and let set in the glass until they reach the desired color. Remove to a paper towel-lined plate and dry completely.
- Mash yolks with a fork and add the mayonnaise, pickle relish, and mustard. Add salt and pepper to taste.
- Fill egg halves with yolk mixture. It’s easier to use an icing piper or frosting bag, or if those aren’t available, put the mixture in a plastic baggie, cut off the tip, and use that to pipe the mixture.
- Garnish with paprika and olives or pimentos, if desired.
- Store covered in the fridge until ready to serve.
Nutrition
Nutritional values are approximate.
