Description
Add a festive flair to your Easter celebration with these vibrant Easter Deviled Eggs. With a creamy, tangy filling and colorful egg whites in pink, blue, and green, these deviled eggs are not only delicious but visually stunning, making them a perfect holiday treat that everyone will enjoy.
Ingredients
- 12 large eggs
- ¼ cup creamy salad dressing (such as Miracle Whip)
- ¼ teaspoon dry mustard
- Salt and ground black pepper to taste
- Hot sauce (optional)
- 4 drops red food coloring
- 4 drops blue food coloring
- 4 drops green food coloring
- 3 cups water, divided
Instructions
- Cook the Eggs: Place eggs in a saucepan, cover with cold water, and bring to a boil. Let the eggs boil for 3 minutes, then turn off the heat, cover, and let them sit in the hot water for 20 minutes. Drain and cool the eggs under cold water. Peel once cooled.
- Prepare the Filling: Cut the eggs in half lengthwise and remove the yolks. Mash the yolks in a bowl with creamy salad dressing, mustard, salt, pepper, and hot sauce until smooth.
- Color the Egg Whites: Divide the food coloring into 3 bowls, adding 1 cup of water to each. Dip 8 egg white halves into each bowl to color them pink, blue, and green. If the color is too light, add more food coloring. Drain the colored egg whites on paper towels.
- Assemble the Deviled Eggs: Spoon or pipe the yolk filling into the colored egg whites. Cover and refrigerate for at least 30 minutes before serving.
Notes
- For vibrant colors, steep egg whites in the food coloring solution for several minutes.
- If the yolk filling is too thick, you can add a small amount of water or additional salad dressing to achieve your desired consistency.
