Easter Deviled Eggs
These Easter Deviled Eggs are fun twist on traditional appetizers and a kid favorite! Colorful & delicious, they will brighten brighten your Easter feast!
Servings 24 servings
Calories 63kcal
Ingredients
- 12 eggs See post for buying tips!
- .5 cup mayonnaise more to taste
- 1 tsp dry mustard
- 1/4 tsp fine pepper black or white
- paprika, pepper and parsley for garnish
Instructions
- Hard boil eggs. See How to Hard Boil Perfect Eggs, Every Time section in post.
- Peel eggs.
- Mix food safe coloring according to package directions.
- Cut eggs in half lengthwise. Remove yolks to bowl.
- Dip egg white in coloring until desired shade is reached.
- Place on wire rack and dry egg whites completely, inside cavity and out.
- Mash egg yolks with fork. Mix mayonnaise, dry mustard and pepper with egg yolks until smooth.
- Pipe egg yolk mixture into dry whites with spoon, piping bag, or a storage bag with corner cut out. (see post)
Video
Notes
Eggs can be hard boiled and peeled the day before serving.
Assemble eggs the day that you serve them for best visual appeal.
Garnish with smoked or sweet paprika, chili powder or chopped parsley or chive.
Nutrition
Calories: 63kcal | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 60mg | Potassium: 30mg | Vitamin A: 120IU | Calcium: 12mg | Iron: 0.4mg