Want to create the prettiest Valentine’s Day deviled eggs? All you need is some mustard, mayo, sour cream and a little drop of dye or all-natural beet juice color. They’re so pretty, they’ll make cupid’s wing flutter!
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.
How to Make Valentine’s Day Deviled Eggs – Step by Step
1. Add 6 large eggs to a pot of cool water, turn heat to MEDUIM and allow them to heat and boil for 20 minutes (that’s 20 minutes from turning on the heat to turning it off). Once boiled, place them in a bowl of cold water for 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 you use a spoon.
4. 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.
5. In a mixing bowl, mix your egg yolks, 1 tbsp. mayonnaise, 1½ tsp. spicy brown mustard, 1 tsp. sour cream, 1 drop of red food dye, and a sprinkle of salt & pepper. You want the texture of your filling to be like creamy hummus, so if it appears on the dry side, give it a taste, and see if it could use a little more mayo or mustard to make it more creamy.
6. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
7. Use a pastry piping bag to fill your pretty egg halves. They look so much more elegant this way.
8. Garnish with sliced radishes, horseradish sprouts, 2-3 waxflowers and poppy seeds.
I hope you love these pretty valentine’s day deviled eggs as much as I do! 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
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Romantic Valentines Day Deviled Eggs
Equipment
- pot to boil 6 eggs
- cutting board and sharp knife
- small mixing bowl
- mesh strainer
- pastry piping bag and tip
- foil-lined baking sheet
- 12 toothpicks
- kitchen scissors
Ingredients
- 6 eggs
- 1 tbsp. mayo
- 1½ tsp. spicy brown mustard
- 1 tsp. sour cream
- 1 drop red food dye – or a few drops of beet juice
- 2 tbsp. horseradish sprouts
- 5 small radishes – sliced thin for garnish
- Waxflowers – enough to garish each egg with 2-3 small blossoms
- salt & pepper – to taste
- poppy seeds – a sprinkle
Instructions
- Add 6 large eggs to a pot of cool water, turn heat to MEDUIM and allow them to heat and boil for 20 minutes (that's 20 minutes from turning on the heat to turning it off). Once boiled, place them in a bowl of cold water for 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 of the egg whites 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 mixing bowl, mix egg yolks, 1 tbsp. mayonnaise, 1½ tsp. spicy brown mustard, 1 tsp. sour cream, 1 drop of red food dye, and a sprinkle of salt & pepper.
- Use a pastry piping bag to fill your pretty egg halves. They look so much more elegant this way. Garnish with sliced radishes, horseradish sprouts, 2-3 waxflowers and poppy seeds.
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