Easter Deviled Eggs2 Reviews
- Cook: 25 min
- Ready In: 1 hr 25 min
“A very easy, special touch for Easter and fun to do at baby showers as well. Do some plain white ones to keep everyone happy.” - by NancyClancy
Original recipe yields 24 deviled egg halves
- Place eggs into a large saucepan, cover with cold water, and bring to a boil. Let eggs boil for 3 minutes; turn off heat, cover pot, and let eggs cook in hot water for at least 20 minutes. Drain and cover eggs with cold water. Peel cooled eggs.
- Cut hard-cooked eggs in half lengthwise and remove yolks; mash yolks in a bowl with creamy salad dressing, salt, black pepper, hot sauce, and dry mustard until smooth.
- Place red, blue, and green food coloring into 3 different bowls and add about 1 cup water to each bowl. Steep 8 egg white halves in each bowl, tinting the egg whites pink, light blue, and green. If color is too pale, add more coloring to bowls. Drain colored egg whites on paper towels.
- Pipe or spoon egg yolk filling into colored egg white halves; cover and chill before serving, at least 30 minutes.
Amount Per Serving (12 total)
- 87 cal
- 6.3 g
- 1.1 g
- < 1%
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"I wanted to make this recipe mainly for the colored egg part; however, I did scale it down and follow the recipe exactly. I hated the boiling method because it was a pain to get the shells off. My tri..." See moreed and true method never fails me, whether the eggs are fresh or old. So I will stick to that. I scaled the recipe down to try the filling and my husband said, "Where's the pickle relish?" I didn't think it was anything special either, so I made the rest according to my usual recipe with pickle relish and mayo. I had to double the food coloring to get the shade I wanted and it took about 15 minutes of soaking time. I think the colored deviled eggs will be a fun addition to the Easter dinner menu, especially for the Grands."
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