Pink Deviled Eggs
“What a great idea! The pink makes them so much more elegant!
- Anna
READER REVIEW
6 large eggs 1 tbsp. mayo 1½ tsp. light brown mustard 1 tsp. sour cream sprouts – a tiny bunch for garnish 1 small drop of pink dye.
INGREDIENTS
FULL RECIPE
Pink Deviled Eggs
YIELD
12 servings
COURSE
appetizer
TIME
1 hour
LEVEL
beginner
Add 6 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 5 minutes. Refrigerate for 20-30 minutes.
1.
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.
2.
Slice the eggs. Carefully remove the yolks and place them in a bowl.
3.
Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat. This will prevent them from sliding around the plate.
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 small mixing bowl, mix your egg yolks, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. light brown mustard, a tiny drop of pink dye and a tiny sprinkle of salt & pepper.
6.
Fill your pretty eggs and garnish however you like!
7.