Pastel Deviled Eggs — the Perfect Easter Side Dish
Welcome to the February Pinterest Challenge Blog Hop! The purpose of this hop is to motivate us to not just hoard pins, but to make it happen! For this challenge, I decided to do a fun Easter recipe/craft combination — pastel deviled eggs. This was a fun project that I was able to do along with my son. We both had a blast dying the eggs and eating them too!
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I found my inspirational pin from Midget Momma’s recipe for pastel deviled eggs. While I followed her instructions to dye the eggs, I used my own recipe for deviled eggs. I’ve been in charge of deviled eggs on Easter since I was around 10 years old, so I feel like I’m a pro at them! I use a secret ingredient that makes my deviled eggs extra special, so scroll down to find out what it is
Before I get into the tutorial for these adorable pastel deviled eggs, I feel like I need to add my two sense on how to make a perfectly boiled egg. Because, let’s face it, the worst part about making deviled eggs is peeling the eggs, right? So here are my tips for making that painstaking process a little easier:
- Start your eggs in hot water. I don’t typically bring the water to a rolling boil before dropping the eggs in because I’m a klutz and I always break them when I do it that way. Instead, I let the water from my faucet get extra hot, add the eggs to the pan, then cover the eggs in the hot tap water.
- Bring the water to a boil and let the eggs boil for about 5 minutes.Then, turn off the burner and cover your pan with a lid. Let them steam for around 10 more minutes.
- Remove the eggs from the hot water and immediately transfer them to a bowl filled with cold water and ice. Let them take an ice bath for about 5 minutes.
- After removing them from the ice water, tap the egg on the counter all around the shell. You want the entire shell to be shattered before you start peeling.
When you’ve gotten your eggs peeled, you’ll need to slice them in half. I like to wipe my knife off between slices to ensure a clean cut on each egg. After you’ve cut the egg, pop out the yolk into a bowl and set the whites aside. Here’s one of my deviled-egg-making secrets: make extra eggs! If you want to have 24 deviled eggs, boil around 16 eggs. Then, use only the yolk from those eggs. This ensures that you have lots of filling for each deviled egg. Because the yolk filling is definitely the best part of this dish!
Okay, now to the fun part. To make these eggs, you’re going to dye the whites just like you would dye an Easter egg. Simply add 1/2 cup of vinegar to a cup, drop in around 10 drops of food coloring for each color, and drop your egg white in to soak. The longer you leave the white in the dye, the more vibrant the color. If you want a beautiful pastel color, leave the white in the dye for around 5 minutes.
When you have all of your eggs dyed, place them on a plate and let them dry why you mix up your filling. You can scroll down to view the full recipe, but I’ll fill you in on my other deviled-egg-making secret right now — it’s pickle juice. Mix in a teaspoon of pickle juice to add the zest of relish without the weird crunch that it adds to the otherwise smooth texture of the egg yolk filling.
Pastel Deviled Eggs
These pretty pastel deviled eggs are a festive dish to serve at Easter dinner.
Ingredients
- 16 hard boiled eggs, peeled and halved
- 1/2 cup mayonnaise
- 2 teaspoons yellow mustard
- 1 teaspoon pickle juice
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- Food coloring
Instructions
- Fill four cups with water and add one tablespoon vinegar and one to two drops of food coloring to each cup. Stir to tint the water.
- Place one egg white in each cup and allow to soak for around five minutes (longer for darker colored eggs). Transfer to a plate and allow to dry. Continue soaking until all the egg whites have been colored.
- Combine yolks of 16 eggs with mayonnaise, mustard, pickle juice, paprika, pepper, and salt. Use a hand mixer to achieve a smooth consistency.
- Pipe mixture into 24 egg halves.
- Refrigerate until ready to serve.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 84Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 126mgSodium: 125mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 4g
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Emily is a midwestern mom of two boys. She loves all things DIY — from home renovations to kids birthday party planning. Whether she’s making a new farmhouse craft for her home or helping her kids with a cool activity, you can bet she’s in the middle of some kind of DIY project (or three) right now!
I’ve had this idea pinned for a long time and think about it every year at Easter. Your post is fantastic & motivating for me to try it. Thanks for your secret tip. #Pinterest Challenge
Thanks Jenny! You should definitely do it this Easter. It’s so easy..even the kids can help!
Those are so pretty! My husband loves deviled eggs; I should make him some of these for Easter. My secret is the bacon crumbles we sprinkle the deviled eggs with. Pinned.
Bacon crumbles sound delicious! I’ll have to try that next time.
We have been making pastel deviled eggs for Easter for many years. They add such a festive look to the Easter dinner table. I love seeing these in the Pinterest Hop!
Thanks Shirley! When I joined the hop I knew right away I wanted to make these because I’ve had them pinned forever!
I can see that the kids would have a blast making these! A great addition to the Easter feast!
I’m sure the kids would have fun making and eating these!
These are so pretty. They are just right for Easter. It will make a very festive table.
Thanks Debra! I agree they will add something festive to the Easter table.
Fun! My kids would love these! We adore deviled eggs and have never had pastel eggs before!
I’m sure your kids will love them! Mine did.
Those pastel eggs are awesome. My kids would love them, and everyone else, I’m sure. And pickle juice, who would have thought, but it sounds delicious. I can’t wait to try these this Easter.
Pickle juice may sound strange but it really does make a difference in the taste!
I love making these and now I have a new secret to add to the yolk mixture! The eggs look so festive and pretty on platters over the plain white eggs. Of course, we devour the white ones just as fast as the colored ones!
We love deviled eggs no matter the color too! But these seem to be a little more fun to eat than the white ones.
These will be the perfect side to take to our family Easter dinner! So cute! Thanks for sharing!
Oh I adore those spring colors so much! I can’t wait for spring and this recipe got me totally excited. Thanks so much for sharing!
These are so cute! Perfect for Easter! Thank you for sharing!
My (grown) kids have been wanting me to do this the past couple of years. Maybe this will be the year!
What a fun way to serve deviled eggs for an Easter meal/party. Thanks for sharing your deviled egg tips with us. Pinning.
These are so fun! Perfect for Easter. Thanks for sharing 🙂
Pastel eggs! How clever and fun! What a beautiful way to make party food pop! Thanks for the tips!
Jeannee
Do you taste the vinegar?
I couldn’t taste the vinegar, but several of the other ingredients also have vinegar in them so I think all of the flavors blend together.