Easter Deviled Eggs

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Wow your guests this year by making these gorgeous Easter Deviled Eggs! These pastel colored deviled eggs are perfect for the spring season and also delicious.

Easter Deviled Eggs on a wooden table.

Pastel Colored Deviled Eggs

These traditional deviled eggs always make it to special occasions throughout the year, particularly when celebrating Easter.  One Easter tradition at our house always includes dyeing the shell of hard boiled eggs, but why not dye the whites of the eggs out of their shell this year?  It turned out so pretty and is a fun way to include deviled eggs at your Easter table. 

As an appetizer or main dish, deviled eggs are one of those finger foods that are sure to please everyone at the Easter table – add in some colorful additions and you’ve got a creative snack that is both fun and delectable.

You will also love our Deviled Egg Chicks for Easter – so adorable!

Key Ingredients You’ll Need

  • Eggs: You can cook them to your liking. One of our favorite ways to make hard boiled eggs is in the oven.
  • Food coloring: I like to use pastel colors like pink, yellow, blue, and purple.
  • Mustard: I like to use mustard and dry mustard for more flavor.
  • Ketchup: This will add a sweet factor to the recipe along with the sugar while the mayonnaise will make it super creamy. Totally optional, but we suggest trying it.
  • Vinegar: This will add just the right touch of flavor.

How To Make Easter Deviled Eggs

  • Boil the eggs. Add the eggs into a large saucepan with cold water and salt. Allow the eggs to boil for 4-5 minutes with a lid on top. Turn the heat down to low and cook for another 20 minutes. Take the eggs off the heat and drain the water. In a large bowl, add the hot eggs and cold water and allow it to cool for 15 minutes.
  • Deshell the eggs. Peel the shell off the cooled eggs and cut lengthwise. Take out the yolks and put them into a medium-sized bowl.
  • Coloring the eggs. Add 1 cup of water and 2-3 drops of each food coloring into 4 separate bowls. Each bowl should be a different color and whisk to combine. In each bowl, add the eggs and allow them to sit for 1 hour to reach the desired color. Take the eggs out and remove the excess water using a paper towel on a large baking tray.
Dying the egg halves.
  • Make the filling. In a bowl, add the mustard, ketchup, dry mustard, mayonnaise, vinegar, and sugar and combine until smooth before placing in the fridge to cool for 1-2 hours.
  • Add the filling. Add a scoop of filling into the colored halves using a small ice cream scoop. Garnish and enjoy!
The halves filled with the mixture.

Delicious Add-Ins

You can also add some flavorful ingredients such as bacon bits, chives, smoked salmon, olives, or diced red pepper to the filling.

Tips & Tricks

  • When making deviled eggs, you should always start with eggs that have been boiled and cooled. This is because the filling will mix better and your eggs won’t be too runny.
  • To make perfect deviled eggs, use an egg slicer to cut the eggs in half evenly and quickly.
  • Use a teaspoon or piping bag for filling your eggs for a more professional look.
  • Make sure to refrigerate your deviled eggs before serving them as this will keep their flavor at its best
Easter Deviled Eggs on a checkered cloth.

More Easter Recipes:

Easter Deviled Eggs on a white tray.
Easter Deviled Eggs on a rectangle tray.
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Easter Deviled Eggs

Wow your guests this year by making these gorgeous Easter Deviled Eggs! These pastel colored deviled eggs are perfect for the spring season and also delicious.
Servings: 28 halves
Prep: 12 minutes
Cook: 20 minutes
Total: 32 minutes

Ingredients
  

  • 12-14 large eggs
  • 4 drops pastel pink food coloring
  • 4 drops pastel yellow food coloring
  • 4 drops pastel blue food coloring
  • 4 drops pastel purple food coloring
  • 3 Tbsp Mustard
  • 3 Tbsp Ketchup
  • 1 tsp Dry mustard
  • 3 Tbsp Mayonnaise
  • 1 Tbsp Vinegar
  • 1 Tbsp Sugar

Instructions

  • In a large saucepan add your eggs, and cover with cold water and salt. Bring the eggs to a boil for 4-5 minutes, and cover with a saucepan lid. Reduce the heat to low and cook for 20 minutes. Remove the eggs from the heat and drain the eggs.
  • Place the eggs in a large bowl and fill it with cold water. Let the eggs sit for 15 minutes. Peel the shell off the eggs and set them to the side. Slice the eggs lengthwise and remove the egg yolks and place the egg yolks in a medium-sized bowl. Add the mustard, ketchup, dry mustard, mayonnaise, vinegar, and sugar, and mash together until smooth. Cover and refrigerate for 1-2 hours.
  • In 4 small bowls add 1 cup of water and 2-3 drops of the food coloring. Place 1 color in each bowl and whisk to combine. Add your eggs evenly split into each bowl. Set to the side for 1 hour or until you achieve the desired color you want.
  • Once they are colored remove the eggs and place them on a paper towel-covered large baking tray. Pat lightly to dry. Use a small ice cream scoop and scoop out the egg yolk mixture and place a scoop on each egg half. Garnish and enjoy

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