Want to create the prettiest Valentine’s Day deviled eggs? All you need is some mustard, mayo, creamy horseradish and a little drop of dye or all-natural beet juice color. They’re so pretty, they’ll make cupid’s wing flutter!
Romantic Valentine’s Day Deviled Eggs
Oh, just look how much love you can fit into a tiny, little appetizer!
I love Valentine’s Day-themed deviled eggs. They’re so pretty and perfect for a Valentine’s Day party. The flavor is perfectly traditional with some exciting surprises.
I added these fantastic little spicy horseradish sprouts! I’ve never used them in deviled eggs before so it’s quite exciting. They give a tiny little horseradish kick to the perfectly flavorful egg.
And as always, I love adding flowers to my deviled eggs. I used waxflower for these. It’s a perfectly edible flower that doesn’t have too much taste, so they don’t compete with any other tasty ingredients or textures.
I used poppy seeds for the garnish on top, but if you don’t have any in your spice cabinet, I’d suggest a cayenne pepper or even a celery salt! Just a little sprinkle.
To get the beautiful red color, I just added a tiny drop of dye. I know, not so fancy. I just didn’t have a beet lying around. But YOU can use beet juice. You only need a few drops to give your deviled eggs a pretty pink/red/purple color.
A Few Deviled Egg Pro Tips!
1. I simply use a knife to gently crack around the center of an egg and carefully peel the shell. Then, when slicing my eggs, I like to slice through the center-middle, as opposed to longways. I find the egg-halves will have a more sturdy base when cut this way.
2. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
3. No need to always gouge out your yokes with a spoon. They’ll almost always slide out if you’re gentle. You may sometimes have a little left over, but it’s easier and less damaging to the egg white, to try sliding first.
4. To get perfectly smooth egg-fillings, push the yokes through a mesh strainer before mixing in your mayo and mustard.
5. Wash and gently dry your egg whites so that they’re absolutely perfect before filling.
6. The perfect consistency of deviled egg filling is almost exactly like hummus. If your filling seems a little dry, just add a little more mayo.
7. Always use a pastry piping bag and a pretty tip. It really makes your eggs look so much more professional.
8. When garnishing with a spice or seeds, pour a bit into your hand first and use your fingers to gently sprinkle. Otherwise, if you pour directly from the bottle, it’s very likely too much will come out at once, and you’ll end up with a deviled, over-spiced heart break.
Have a lovely Valentine’s Day! And for more Romantic treats and cocktail ideas, here are some of my favorites…
A Few More Romantic Valentine’s Day Treats
Romantic Valentine’s Day Cocktails for 2
A Crispy Bacon Rose Master Class
The Divine Damiana Valentine Cocktail
If you try this recipe or any of my tasty drinks or treats, make sure to take a picture and tag me on Instagram! I love to see your creations! And don’t forget to follow me on Pinterest for more loveliness, too.
These deviled eggs are so pretty, they’ll make cupid’s wing flutter!
You’ll require a pot, mesh strainer and mixing bowl for this recipe. It’s also nice to use a party piping bag and pretty tip so that your eggs are extra fancy.
- 6 eggs
- 1 tbsp. mayo
- 1 tbsp. spicy brown deli mustard
- 1 tsp. creamy horseradish
- 1 tiny drop of red dye or a few drops of beet juice
- 2 tbsp. horseradish sprouts
- 5 small radishes – sliced thin for garnish
- Waxflower (or any small edible flower) – enough to garish each egg with 3 small blossoms
- Salt & pepper to taste
- A sprinkle of poppy seeds
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To get perfectly cooked eggs, put them in a pot of cool water, place them on the stove and boil them for a half hour. Once boiled, remove the eggs and refrigerate for 1-2 hours.
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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.
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Slice them carefully in half. I like to slice them through the center instead of longways. I find they’re a more satisfying bite that way. Slice a little bit off the bottom so they sit flat on a surface without sliding around.
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Remove the yokes by simply sliding them out, or using a very tiny spoon, making sure to keep the whites free from rips or dings. Push them through the mesh strainer into your mixing bowl. This will ensure your eggs are creamy and smooth without any eggy chunks.
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Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
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Mix in your mayo, mustard and creamy horseradish with a few shakes of salt and a few shakes of fresh pepper. You want your consistency to be like hummus. Add your drop of red dye or beet juice and mix.
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Once your ingredients are mixed, add your mixture to a pastry piping bag with a nice tip and fill your pretty little eggs.
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Garnish your lovely little eggs with sprouts, flowers, radishes and poppy seeds!
A Few Romantic Valentine's Day Treats
Romantic Valentine’s Day Cocktails for 2
A Crispy Bacon Rose Master Class
The Divine Damiana Valentine Cocktail
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