Easter Deviled Eggs (Pastel Colored Deviled Eggs)

What ingredients are in Easter deviled eggs?

In order to serve up these bright pastel Easter deviled eggs, you’ll need to have the following ingredients on hand:

• Large Eggs: Hard-boiled to form the base of the deviled eggs and the creamy yolk filling.
• Pastel Food Coloring: Used to dye the egg whites, adding visual appeal without affecting taste.
• Mayonnaise: Key ingredient for the creamy texture and rich flavor in the yolk mixture.
• Sweet Relish: Adds a touch of sweetness and texture contrast to the filling.
• Mustard: Provides tanginess and depth to the flavor profile of the filling.
• Black Pepper: Adds a slight heat and enhances overall seasoning.
• Granulated Sugar: Helps balance the tangy flavors.
• Hot Sauce (Optional): Allows for adjusting the spiciness to taste.
• Salt: Essential for seasoning and bringing out the flavors of the other ingredients.
• Pre-Cooked Bacon Bits: Adds a crunchy texture and smoky flavor both to the yolk filling and as a garnish on top.
• Fresh Chopped Chives (Optional): Used for garnish, adding a fresh, mild onion flavor and color contrast.

Can you use Miracle Whip Instead?

Absolutely, you can use Miracle Whip instead of mayonnaise in deviled eggs. It’s a matter of personal preference.

Miracle Whip has a unique sweet and spicy flavor profile, so if you like those tastes, feel free to make the switch. Just keep in mind that Miracle Whip is tangier than regular mayonnaise, so you may need to adjust the amounts of other ingredients, like mustard, sweet relish, or sugar, to balance the flavors. Usually, a one-to-one substitution of Miracle Whip for mayonnaise works well, but you can adjust the amounts according to your preference.

What else can you add?

While these deviled eggs already have a classic sweet and tangy, there are other ingredients you can add to suit the flavors to your tastes, such as:

• Dill: Mix in 1/2 teaspoon of chopped fresh dill to the yolk mixture for a herby freshness (and adds to the spring-season look, too).
• Avocado: Substitute half of the mayonnaise with mashed avocado for a creamy texture and a dose of healthy fats. Use about 1/4 of a medium avocado.
• Horseradish: Stir in 1/2 teaspoon of prepared horseradish for a spicy kick.
• Capers: Add 1 tablespoon of chopped capers for a briny contrast to the creamy yolk mixture.
• Smoked Salmon: Top each egg with a small piece of smoked salmon, about 1/3 ounce total, for a gourmet touch.
• Curry Powder: Mix 1/4 teaspoon of curry powder into the yolk mixture for an exotic twist.

What type of food coloring should you use?

In order to get the most vibrant and reliable color, I highly recommend using gel food coloring. Not only does gel food coloring dissolve smoothly into the water, but it is also more concentrated, so you’ll need less of it to create delicate pastel shades. And if you’d prefer a darker hue, the potency of gel will give you the best chance of reaching it without using too much food coloring.

Overall, you’ll only need a drop or two of gel food coloring to color the egg whites.

How to Get Perfect Hard-Boiled Eggs

Deviled eggs are a classic appetizer that requires a blend of various ingredients and seasonings to achieve the desired flavor. However, the foundation of the dish is the egg itself. Choosing the best quality eggs is crucial to make sure your deviled eggs turn out delicious.

Egg Freshness Test

Before you even think about boiling, make sure your eggs are fresh:

• Fill a deep bowl with cool water and gently drop in the egg.
• If the egg sinks, it’s good to go. If it floats, the egg has spoiled and it should be tossed.

Choosing the Best Eggs for Peeling

• Age Matters: Eggs that have been in your fridge for a week or two are generally easier to peel.
• The Science: As eggs age, their pH levels rise and the proteins in the whites are less likely to bond to the membrane. This makes the shell easier to peel.

Pro Tips for Boiling and Peeling

• Salt: Add about 1/2 teaspoon to the boiling water to make the shell easier to peel and to minimize cracking. This may impart a slight saltiness to the eggs.
• Vinegar: Add a teaspoon to the water to prevent egg whites from running and to facilitate peeling. Be aware this could add a tangy flavor.
• Combo: Feel free to use both salt and vinegar to optimize your boiling and peeling experience.

Boiling the Eggs

• Place eggs in a medium saucepan and cover with cold water, ensuring they’re submerged by at least an inch.
• Bring the water to a rolling boil, then remove the saucepan from heat and cover.
• Allow the eggs to sit in the hot water for 10-12 minutes.
• Drain the hot water and rinse the eggs with cold water. To expedite cooling, place the eggs in a bowl of cold water with added ice.
• Let the eggs cool completely for about 15-30 minutes before using.

By following these guidelines, you’re well on your way to mastering the art of the perfect hard-boiled egg. Whether it’s for a simple snack or a gourmet deviled egg, these tips have got you covered.

Can you make them in advance?

Yes! In fact, that’s one of the main reasons that deviled eggs are so popular at gatherings: they “stay pretty” for a while after being prepared, making them prime candidates for assembling long before the festivities start.

For best results, deviled eggs can be prepared and stored in the refrigerator for up to 24 hours before serving.

How long are they good for?

Once prepared, deviled eggs can be stored in the refrigerator in a sealed container for up to three to four days.

Can you freeze deviled eggs?

The answer to this is tricky, and the answer itself might even discourage you from doing it:

The egg mixture (the “deviled” part made with the yolks) can be frozen. However, it’s not recommended to freeze the boiled egg whites. The egg whites will release a lot of water during the freezing and thawing process, making their texture hard, rubbery, and overall unappealing to eat.

This means that you can only freeze the yolk mixture, not the assembled deviled eggs, and you’ll have to discard (and recook) the egg whites when you’re ready to thaw and use the deviled egg mixture.

But if the above does not bother you or you simply have some egg mixture left over, then feel free to freeze the egg mixture in a sealed container or freezer bag for up to one month.

How long can you Leave Them Out?

When offering finger foods like deviled eggs, it’s essential to be mindful of how long they remain at room temperature.

For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone,” this is usually at or just above room temperature.

In summary, deviled eggs should not be left out at room temperature for more than two hours to prevent the risk of foodborne illness. It’s a good practice to periodically check the deviled eggs and use your best judgment to assess their quality.

If you find that you’re nearing the two-hour limit, it’s advisable to put the deviled eggs back in the refrigerator. Should your guests want more later, give the eggs a 30-minute chill in the fridge before bringing them back out.

Want to dig deeper into maintaining proper food safety? Take a look at the USDA’s Food Safety Basics, especially the part about the above-mentioned “danger zone.”

Notes & tips for Easter deviled eggs

• Before making deviled eggs, make sure you have a deviled egg tray. It makes transportation and serving so much easier.
• If you’d like even more tips and tricks on how to get perfect boiled eggs, check out this guide: How to Make Perfect Hard-Boiled Eggs.
• When piping the filling for the deviled eggs, I recommend using Wilton’s 1M piping tip. This tip gives the perfectly formed ribbons that come to a six-pointed star in the center.

Step 1 – Place the eggs in a saucepan, cover with water, bring to a boil, then let sit covered off the heat for 10-12 minutes. Cool them in iced water, then peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a separate bowl. If necessary, rinse the egg white halves to remove any yolk residue.

Step 2 – Fill four bowls with water and add different food coloring to each. Divide the egg whites evenly amongst the bowls and submerge them in the dye. Leave them for at least 10 minutes or longer for deeper colors.

Step 3 – While the eggs dye, make the filling. Mash the egg yolks and mix with mayonnaise, sweet relish, mustard, pepper, sugar, hot sauce (if using), and salt until smooth. When fully incorporated, mix in the bacon bits.

Step 4 – Remove the egg white halves from the dye, then pat them dry with paper towels. Fill the egg white halves with the yolk mixture using a spoon or a pastry bag for a neater presentation.

Step 5 – Chill!

Step 7 – Serve and enjoy!