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Home » Deviled Eggs » Pink Deviled Eggs

Pink Deviled Eggs

Published: Mar 16, 2019 · Modified: Mar 2, 2021 by Genevieve Morrison · This post may contain affiliate links

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3 pink deviled eggs beside flowers.

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!

3 pink deviled eggs beside flowers.

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!

3 pink deviled eggs on marble.

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 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

A collage of 4 numbered images showing how to boil, peel and slice deviled eggs.

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.

A collage of 4 numbered images showing how to make pink deviled eggs.

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.

3 pink deviled eggs beside flowers.

A Few More Pretty Easter Recipes

  • A lavender lemon Easter tart, garnished with flowers, berries and chocolate eggs on a table with a lace cloth.
    Lavender Lemon Easter Tart
  • A salad with 3 small deviled eggs in a white bowl.
    Easter Salad with Deviled Quail Eggs
  • 13 beautifully garnished crostini on a marble plate.
    Colorful Easter Crostini – 3 Ways!
  • 3 seared lamb chops in a bowl with pearl couscous on a table cloth, with flowers in the background.
    Perfectly Pan-Seared Rosemary Lamb Chops

For more inspiration, subscribe to my newsletter, and follow me on Instagram, on Pinterest, tiktok, and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A pink deviled eggs beside flowers.

Pink Deviled Eggs

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!
5 from 4 votes
Print Pin Rate
Course: Appetizer
Cuisine: International
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Cooling Time: 20 minutes minutes
Total Time: 1 hour hour
Servings: 12 deviled eggs
Calories: 44kcal
Author: Genevieve Morrison

Equipment

  • 1 mesh strainer
  • 1 1½ quart pot to boil 6 eggs
  • cutting board and sharp knife
  • medium mixing bowl
  • pastry piping bag and tip

Ingredients

  • 6 large eggs
  • 1 tbsp. mayonaise
  • 1½ tsp. light brown mustard
  • 1 tsp. sour cream
  • sprouts – a tiny bunch for garnish
  • 1 small drop of pink food dye
  • salt and pepper – to taste
US Customary – Metric

Instructions

  • 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.
  • 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. 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 you use a spoon.
  • Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
  • 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.
  • 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.
  • Use a pastry piping bag to fill your pretty egg halves. Garnish with sprouts and serve.

Notes

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 condement you would like to make it a bit more creamy.

Nutrition

Serving: 1Deviled Egg | Calories: 44kcal | Protein: 3g | Fat: 3g | Cholesterol: 105mg | Sodium: 50mg | Potassium: 39mg | Vitamin A: 155IU | Calcium: 16mg | Iron: 0.5mg

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Comments

  1. Romie

    August 05, 2023 at 6:03 am

    So, so cute! Trying these out for a baby girl baby shower! Thanks for the cute idea!

    Reply
  2. Zinnat

    March 18, 2019 at 8:24 am

    Yummy! Thanks for sharing this recipe. Thank you so much

    Reply
    • Genevieve Morrison

      March 20, 2019 at 1:24 am

      Thank you so much!

      Reply
5 from 4 votes (3 ratings without comment)

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