Dyed Easter Deviled Eggs
Dyed Easter Deviled Eggs are pretty pastel eggs made into classic deviled eggs perfect for the holiday. Simple, flavorful Easter deviled eggs that bring a festive touch to your celebration!
Servings: 12 servings
Calories: 51kcal
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
Calories: 51kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 94mg | Sodium: 84mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 0.02mg | Calcium: 14mg | Iron: 0.3mg