Description
Easter Deviled Eggs are a colorful and festive twist on the classic appetizer, perfect for spring celebrations and gatherings. With their vibrant, dyed egg whites and creamy yolk filling enhanced by dill pickles, these delightful treats are sure to impress your guests. Easy to prepare and visually stunning, Easter Deviled Eggs can be made ahead of time, making them an ideal addition to any holiday menu. Whether served at brunch or as a snack during a picnic, these deviled eggs bring joy and flavor to every occasion.
Ingredients
Scale
- 12 large eggs
- ½ cup mayonnaise
- 2 teaspoons pickle juice
- 2 teaspoons mustard
- 4 tablespoons finely chopped dill pickles
- Food coloring for dyeing
Instructions
- Boil the eggs in a large saucepan covered with cold water. Bring to a boil, then cover and let sit for 12 minutes.
- Cool the eggs quickly under cold water, peel them gently.
- Prepare dye baths using water, vinegar, and food coloring. Soak egg whites for at least 10 minutes.
- Mash yolks with mayonnaise, pickle juice, mustard, and dill pickles until smooth.
- Pipe the creamy filling into the dyed egg whites and garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half
- Calories: 70
- Sugar: 0g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 186mg
Keywords: Use fresh eggs for easier peeling. Experiment with different spices in the filling for unique flavors. Serve with various dipping sauces for added fun.