Easter Deviled Eggs Recipe
Pastel-colored deviled eggs are an ideal appetizer for Easter brunch.
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Instructions
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Peel and halve eggs, placing yolks in a bowl and refrigerating whites.
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Mash yolks; combine with mayonnaise, mustard, 1/2 tsp vinegar, salt, and pepper. Refrigerate the filling.
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For each color, mix 1 cup water, 1 tsp white vinegar, and 2-3 drops food coloring in separate containers.
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Rinse egg whites and immerse them in the colored water for at least 1 minute until a pastel shade is achieved.
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Place dyed egg whites on a tray to dry.
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Fill the colored egg halves with the yolk mixture, garnishing with paprika if desired.
Nutritional Info (per serving)
Calories:
76 kcal
Carbohydrate:
0 g
Cholesterol:
35 mg
Fiber:
0 g
Protein:
1 g
Saturated Fat:
1 g
Sodium:
104 mg
Sugar:
0 g
Fat:
8 g
Unsaturated Fat:
0 g