Colored Deviled Easter Egg Recipe

Colored Deviled Easter Egg Recipe

Posted on February 24, 2016

Pastel eggs are a beautiful sight on your table as springtime blossoms outside. Easy to make, they add color and interest to your Easter brunch. Any number of toppings can be used to accent their gentle colors. Bacon, green onion, or olives are some that come to mind.

 

If you like your yolks to be centered, place your egg carton on its side in the refrigerator for a few hours before cooking them. To boil the eggs, begin by covering the eggs with an inch or two of cold water in the pan. Bring them to a boil and turn off the heat. Let them sit in the hot water with a cover for 10 minutes. Pour off the hot water and shake the pan from side to side to crack the shells. Immediately plunge the eggs into ice water. The water will get in between the egg and the shell making them easier to peel without sticking.

 

Once cool, slice the eggs in half lengthwise. Put the whites on a paper towel and the yolks in a food processor.

To color the whites, put 12 drops of food coloring into 2/3 cup of water. Let the egg whites sit in the colored water for about 30 seconds, longer if you prefer more vibrant color. Remove the whites and drain them on a paper towel.

 

Add the other ingredients to the yolks in the food processer. Pulse until the mixture is smooth.

 

Arrange the pastel whites on the egg tray. Using a plastic sandwich bag with a corner snipped off, squeeze the filling into each egg half. Top with any topping that appeals to you.

Colored Deviled Easter Egg Recipe Instructions

colored deviled easter egg recipe

Yield: 12

Ingredients

 

  • 6 eggs large, to make a dozen filled halves
  • 1 Tablespoon sour cream
  • 1/2 teaspoon apple cider vingar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon powdered sugar
  • Salt and pepper to taste

  • Directions

     

    1. If you like your yolks to be centered, place your egg carton on its side in the refrigerator for a few hours before cooking them. To boil the eggs, begin by covering the eggs with an inch or two of cold water in the pan. Bring them to a boil and turn off the heat. Let them sit in the hot water with a cover for 10 minutes.
    2. Pour off the hot water and shake the pan from side to side to crack the shells. Immediately plunge the eggs into ice water. The water will get in between the egg and the shell making them easier to peel without sticking.
    3. Once cool, slice the eggs in half lengthwise. Put the whites on a paper towel and the yolks in a food processor.
    4. To color the whites, put 12 drops of food coloring into 2/3 cup of water. Let the egg whites sit in the colored water for about 30 seconds, longer if you prefer more vibrant color. Remove the whites and drain them on a paper towel.
    5. Add the sour cream, vinegar, Dijon mustard, powdered sugar and salt and pepper to the yolks in the food processer. Pulse until the mixture is smooth.
    6. Arrange the pastel whites on the egg tray. Using a plastic sandwich bag with a corner snipped off, squeeze the filling into each egg half. Top with any topping that appeals to you.

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