Pink Deviled Eggs

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 unappetizing 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! They just look all the more elegant!

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 the filling in a pastry-piping bag with the ends sealed with a rubber band, or in a plastic baggie overnight (again, I highly suggest 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.

How to Make Pink Easter Deviled Eggs – Step-by-Step

1. Add 6 large eggs to a pot of cool water, then place them on the stove and boil them for 20 minutes over MEDIUM heat. After 20 minutes, place them in a bowl of cold water for 5-10 minutes.

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. Carefully remove the yolks and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have to use a spoon.

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. Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.

6. In a small mixing bowl, mix egg yolks, 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.

7. Use a pastry piping bag to fill your pretty egg halves.

8. Garnish with sprouts and serve.

NOTE: The measurements of mayo, sour cream, and mustard are purposely 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 condiment you would like to make it a bit more creamy.