Description
Easter Deviled Eggs are a festive twist on the classic appetizer, making them an eye-catching addition to your holiday table. With their vibrant colored egg whites and creamy, tangy filling enhanced by dill pickles, these delightful bites are sure to impress your guests. Perfect for Easter brunch or spring gatherings, this simple recipe allows for customizable colors and flavors, making it easy to match your holiday theme. Ready in under an hour, these deviled eggs are not only delicious but also a fun activity for the whole family!
Ingredients
Scale
- 12 large eggs
- ½ cup mayonnaise
- 2 teaspoons pickle juice
- 2 teaspoons mustard
- 4 tablespoons finely chopped dill pickles
- Food coloring (various colors)
- Fresh parsley for garnish
Instructions
- Boil the eggs in a large saucepan covered with cold water until boiling. Turn off heat and let sit covered for 12 minutes.
- Cool the eggs quickly under cold water, then peel.
- Prepare dye baths using water, vinegar, and food coloring; soak egg whites until desired color is reached.
- Mash yolks with mayonnaise, pickle juice, mustard, and dill pickles; season to taste.
- Pipe the filling into the colored egg whites and garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 egg half (30g)
- Calories: 70
- Sugar: 0g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: Use fresh ingredients for best flavor. Quick cooling helps in peeling eggs effortlessly. Experiment with different food coloring combinations for unique designs.