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easter deviled eggs

Easter Deviled Eggs Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 (2 halves each)
Calories: 98
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 3 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • ¼ tsp fine sea salt
  • ⅛ tsp black pepper
  • 1 tsp white vinegar
  • Food coloring (pink, blue, yellow, green, or your choice)

Method
 

  1. Place the eggs in a saucepan, cover with cold water by 1 inch, bring to a boil, then cover, remove from heat, and let sit 11 minutes. Transfer to ice water to cool.
  2. Peel eggs, halve lengthwise, and remove yolks. Mix ⅔ cup water with vinegar and food coloring, soak whites 2 to 3 minutes until pastel, then pat dry.
  3. Mash yolks with mayonnaise, mustard, salt, and pepper until smooth and creamy.
  4. Pipe or spoon the filling into the dyed whites and serve cold. Garnish with fresh chives if you like.

Notes

Chill the filled eggs for 15 minutes before serving so the filling sets up. The whites can be dyed a day in advance and stored separately from the filling. If the dyed whites look a little pale after drying, a second quick dip for 1 minute brightens them right up.