Best Deviled Easter Eggs Recipe 445 Recipes

DEVILED EASTER EGGS

Steps:

• Place the eggs into a pot and cover with cold water. Over high heat, bring water to a rolling boil. Place a lid on the pot and turn off heat. Allow eggs to sit on the burner for 30 minutes.
• In the meantime, pour three cups of water into each bowl - one bowl for each colour you are making. If you are making more than three colours, you will need more bowls of water. Add a few drops of food colouring to each bowl. Only one colour per bowl. Stir well until colouring has dissolved into the water. Set aside.
• Peel the eggs. Cut in half, lengthwise, and remove the yolk. Distribute the halved eggs into the bowls of coloured water.
• Cover each bowl and refrigerate for a minimum of 2 hours or overnight. The longer you let the eggs sit in the water, the deeper colour you will get. The eggs in the photos were left in the water overnight.
• Next, mash the yolks with a fork until no lumps remain.
• Add the mayonnaise, mustard, salt, pepper, and green pickle relish. Stir well to combine.
• Cover and refrigerate until eggs are ready.
• When ready to fill eggs, remove from fridge and drain the water. It's a good idea to work with one colour at a time to avoid the colours mixing.
• Gently pat dry each egg with paper towel to dry. Place the egg onto your serving platter.
• To fill, use a teaspoon and fill each cavity, otherwise, transfer all of the filling to a piping bag fitted with a large tip. Pipe the filling into each cavity.
• Garnish and serve immediately, or keep refrigerated until ready to serve.

EASTER DEVILED EGGS RECIPE

Steps:

• Gather the ingredients.
• Peel the eggs and slice them in half lengthwise. Transfer the yolks to a large bowl and refrigerate the whites until you are ready to dye them.
• Mash the yolks well with a fork or potato masher. Add the mayonnaise, mustard, and 1/2 teaspoon of vinegar. Mix well, then add salt and pepper to taste, as needed. Refrigerate the filling until you are ready to fill the egg whites.
• Place 1 cup of water in a glass or bowl. Add 1 teaspoon of white vinegar to the container along with 2 to 3 drops of food coloring. Repeat with additional containers of colors. (Note: For lavender, use equal parts blue and red.)
• Gently rinse the egg white halves to wash off any remaining yolk, then place the whites in the colored water. Depending on the color, it will take 1 minute or more to dye the eggs a light pastel color.
• Place the dyed egg whites on a tray and let them dry.
• Pipe or spoon the filling into the dyed egg halves, then garnish with paprika, if desired.

EASTER DEVILED EGGS

Steps:

• 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.

DEVILED EASTER EGGS RECIPE - (4.4/5)

Steps:

• Preheat oven to 325°F. Place eggs in muffin tins and bake 30 minutes. When time is up, immediately put eggs into ice water until cooled. Peel eggs. Cut in half lengthwise and place yolks in a bowl and set aside. Fill coffee mugs half full of water and add food coloring plus 1 teaspoon vinegar to each mug. Place white halves of eggs in mugs. Let sit until desired color is achieved. Dry on paper towels. Mash egg yolks. Add mayonnaise, vinegar, mustard, salt and pepper and mix well. Spoon or pipe into colored eggs. Store in refrigerator.