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!
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 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.
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 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.
NOTE: The measurements 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 condiment you would like to make it a bit more creamy.
9. Finally, add a drop of red dye or beet juice and mix. Add the filling to your egg halves, and garnish with sliced radishes, horseradish sprouts, 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
- Romantic Valentine’s Day Cocktails for 2
- The Divine Damiana Valentine Cocktail
- Skirt Steak Appetizers with Concord Grape Reduction
- Beet Napoleon Appetizers
Romantic Valentines Day Deviled Eggs
- 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
- Add 6 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.
- 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 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.
- 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.
- Wash and dry your eggs with a paper towel so the whites are perfectly tidy and picture perfect.
- Mix in your mayo, mustard and creamy horseradish with a few shakes of salt and a few shakes of fresh pepper. Add your drop of red dye or beet juice and mix. NOTE: The measurements are purposely on on the dry 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.
- Once your ingredients are mixed, add your mixture to a pastry piping bag with a nice tip and fill your pretty little eggs.
- Garnish your lovely little eggs with sprouts, flowers, radishes and poppy seeds!