Go Back
–+ servings
A pink deviled eggs beside flowers.
Print Recipe
5 from 4 votes

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!
Prep Time20 minutes
Cook Time20 minutes
Cooling Time20 minutes
Total Time1 hour
Course: Appetizer
Cuisine: International
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