Romantic Valentines Day Deviled Eggs

A deviled egg with red filling, garnished with sprouts, radishes, tiny flowers and poppyseeds on a white marble table.

5 from 2 votes

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!

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: American

Servings: Deviled Eggs

Calories: 42kcal

Author: Genevieve Morrison

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.

Notes

NOTE: 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 condiment you would like to make it a bit more creamy.

See post for detailed instructions with photos of the process.

Nutrition information is an estimate.

Nutrition