Dyed Easter Deviled Eggs

classic deviled eggs made using pastel dyed Easter eggs

Dyed Easter Deviled Eggs are pretty pastel eggs made into classic deviled eggs perfect for the holiday. Simple, flavorful Easter deviled eggs made with pastel food coloring, giving them a playful and colorful appearance!

Prep Time30

Total Time30

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: Colored Easter Deviled Eggs

Servings: servings

Calories: 51kcal

Author: Jessica & Nellie

Ingredients

6 hard boiled eggs
Pastel food coloring
1 TBSP mayonnaise
1 tsp yellow mustard
2 tsp sweet relish
Few drops of hot sauce
⅛ tsp salt
¼ tsp black pepper
¼ tsp sugar
1 TBSP bacon bits
Chives for garnish

Instructions

Prep: To begin, the eggs need to be hardboiled. Give this simple oven recipe a try to make this step super simple.
Dye eggs: Once the eggs are ready, slice them in half and transfer the yolks into a small bowl.
Dye the egg whites by separating the egg whites equally into 4 small bowls. Add different drops of food coloring to each bowl, pour in just enough water to cover the eggs. Let the egg whites sit for 15-20 minutes.
Assemble: Remove the egg whites from the colored water and place upside down on a paper towel to dry a bit while you prepare the filling.
Use a fork to break apart the egg yolks until they resemble fine crumbs. Add in the mayonnaise, mustard, relish, hot sauce, salt, pepper, and sugar, then stir until combined. Transfer the filling to a ziplocked bag and proceed to pipe it into the colored egg whites. Or you can use a spoon to get the filling into the eggs.
Top each half with bacon bits and chopped chives. Store in the fridge until ready to eat. Serve and enjoy!

Notes

Store left over deviled eggs in the refrigerator and consumed within 3-4 days. Be sure to keep them covered in an airtight container to prevent any contamination or spoilage.

Nutrition