These precious, pink Easter deviled eggs are as tasty as they are pretty! They make such whimsical, adorable Easter appetizers and will perfectly complete your colorful menu! They require just 5 ingredients and a little bit of time. They’re also perfect for a baby shower or bridal shower!
Pink Easter Deviled Eggs
I love pink for Easter! It makes me think of bunny noses and spring flowers. You only require a teeny, tiny amount of pink dye to make them this color.
In fact, you want to be VERY conservative with the dye. Too much, and you’ll have electric eggs that won’t look very appetizing. The goal is to keep them delicately tinted.
A Few Tips!
1. Just use a tiny amount of pink dye.
In fact, you might want to put a drop on a plate and use a toothpick to introduce the dye a fraction of a drop at a time and stir, because a single drop might be too much.
2. Don’t fill your eggs until a half hour before you serve them.
The filling tends to dry out and starts looking quite un-appetizing after a half hour, even if they’re in the fridge. Store the filling in a bag or a container with a lid until it’s time to fill the eggs.
3. Use a pastry piping bag to fill your eggs.
Pretty please, it makes SUCH a difference! Especially if you’re garnishing with flowers, they just look all the more elegant!
Common Questions
1. How do you keep deviled eggs from sliding?
Some folks add a little bit of egg filling underneath their eggs to keep them from sliding on the plate, but I have another trick (that doesn’t waste that tasty filling). Don’t cut your eggs lengthwise. Cut them through the center so the thicker ends are the base, and simply slice a tiny bit off each end. This makes them sit perfectly on the plate without sliding or tipping.
2. How far in advance can these deviled eggs be made?
You can make these deviled eggs a whole DAY in advance! Once you cut your eggs and mix your filling, you can simply store it in a pastry-piping bag with the ends sealed with a rubber band, or in a plastic baggie over night (again, highly suggesting a pastry-piping bag because it makes your eggs SO much prettier).
Wash and dry your egg halves, and keep them in a container with a lid. Make sure not to fill your eggs until about an hour, or less, before serving.
3. Is Baby’s Breath edible?
Yes it is (if it’s very clean, if not organic), but it’s not the tastiest flower. It’s actually quite neutral, though, so if your guests don’t want to pluck the flowers off the eggs, it won’t be un-appetizing.
How to Make Pink Easter Deviled Eggs – Step by Step
You’ll require a pot to boil your eggs, a mixing bowl, sharp knife, mesh strainer and a pastry-piping bag for this recipe.
1. Add six large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
2. Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
3. Slice the eggs. I slice through the center-middle, as opposed to longways. I find the egg-halves have a more sturdy base when cut this way.
4. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
5. Carefully remove the yokes. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon. You may sometimes have a little left over, but it’s easier and less damaging to the egg white to try sliding first.
6. Push the yokes through a mesh strainer. This will break up the yokes and ensure that your filling is perfectly smooth when you mix in your other ingredients.
7. Gently wash and dry your egg-halves with a paper towel to make them extra perfect.
8. In a small mixing bowl, mix your egg yokes, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. light brown mustard and a tiny sprinkle of salt & pepper to taste, then, add your dye. You don’t want to add a full drop. Use a toothpick to apply the pink dye little by little so just a teeny tiny amount is added. Stir in the color until you have a perfect light pink.
NOTE: The measurements of mayo, sour cream and mustard are purposely on on the light side so you can customize your texture until perfect. Your consistency should be similar to hummus so give it a taste, and see which sauce you would like to make it a bit more creamy.
9. Once your ingredients are mixed, add your mixture to a pastry piping bag with a nice tip and fill your eggs.
10. Garnish with sprouts and a few tiny baby’s breath flowers. You can also give them a little sprinkle of paprika, Old Bay seasoning or cayenne pepper, but if you do, make sure to put the spice in your hand and sprinkle, rather than sprinkling directly from the bottle – otherwise you risk over-spicing your pretty little eggs.
A Few More Pretty Easter Ideas:
- Pretty Pink Gin & Tonics
- Lavender Lemon Scones with Honey Butter
- Sparkling Pink Grapefruit Cocktail with Cucumber
- Quiche with Spinach, Goat Cheese and Caramelized Onion
And for even more inspiration, follow me on INSTAGRAM @shekeepsalovelyhome, on PINTEREST and FACEBOOK! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
Pink Deviled Eggs
Ingredients
- 6 large eggs
- 1 tbsp. mayo
- 1½ tsp. light brown mustard
- 1 tsp. sour cream
- sprouts - a tiny bunch for garnish
- baby's breath - a tiny bunch for garnish
- 1 small drop of pink dye.
Instructions
- Add six large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes. Refrigerate for 1-2 hours.
- Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
- Slice the eggs through the center, then, slice a tiny bit off the bottom so they sit perfectly flat. This will prevent them from sliding around the plate.
- Carefully remove the yokes. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon. You may sometimes have a little left over, but it’s easier and less damaging to the egg white to try sliding first.
- Push the yokes through a mesh strainer. This will break them up and ensure that your filling is perfectly smooth when you mix in your other ingredients.
- Gently wash and dry your egg-halves with a paper towel to make them extra perfect.
- In a small mixing bowl, mix your egg yokes, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. light brown mustard and a tiny sprinkle of salt & pepper to taste. The measurements of mayo, sour cream and mustard are purposely on on the light side so you can customize your texture until perfect. Your consistency should be similar to hummus so give it a taste, and see which sauce you would like to make it a bit more creamy.
- Add your dye. You don't want to add a full drop. Use a toothpick to apply the pink dye little by little so just a teeny tiny amount is added. Stir in the color until you have a perfect light pink.
- Once your ingredients are mixed, add your mixture to a pastry piping bag with a nice tip and fill your eggs.
- Garnish with sprouts and a few tiny baby's breath flowers. You can also give them a little sprinkle of paprika, Old Bay seasoning or cayenne pepper, but if you do, make sure to put the spice in your hand and sprinkle, rather than sprinkling directly from the bottle – otherwise you risk over-spicing your pretty little eggs.
Notes
- a pot to boil your eggs
- a mixing bowl
- sharp knife
- mesh strainer
- pastry-piping bag
Zinnat
Yummy! Thanks for sharing this recipe. Thank you so much
Genevieve Morrison
Thank you so much!