Pastel Deviled Eggs are a fun way to some color to a party spread or an Easter meal. The perfect appetizer for a spring meal!
I have seen these Pastel Deviled Eggs all over the place lately and I wanted to have a go making them. It was so easy and my kids were actually interested in trying them because of the colorful pastel shades… of course, after they got to the mustardy yolk they decided they would rather have just the egg white. You can use food dye or those color tabs for Easter eggs to make these, just follow the instructions on the packaging for preparing the dye and you are set!
Pastel Deviled Eggs would make a colorful addition to a party table or as part of a picnic spread. I will share my recipe for basic for deviled eggs, but you could make these with almost any deviled egg recipe you have.
For even more deviled egg recipes:
- 9 fresh eggs
- 1 T of mayonnaise
- 1/2 t sour pickle juice
- salt and pepper to taste
- paprika to sprinkle on top if you are so inclined
- To boil the eggs I put them in a pot and covered the eggs with water and put a lid on. I let the water come to a boil slowly and then turn the burner off and let them sit in the water for about 12 minutes or so. I then remove the eggs from the pan and place them in a bowl of ice cold water (this makes them easier to peel by cooling them down so rapidly that the shell comes away)
- After peeling the eggs, slice them in half length-wise (I used a serrated steak knife to give them a stripe texture).
- Carefully remove the yolks into a bowl and put the egg white to the side.
- Prepare the egg dye, make sure to have a spoon for each color to handle the egg whites into and out of the bowls because the dye mixture could be hot.
- Dip the eggs whites into the color until they are the shade you wish.
- Set on a paper towel to dry. I made sure to turn the egg whites over to let any of the excess dye drain out.
- Mix the egg yolks with the mayonnaise, mustard and pickle juice until well blended. I prefer mine with more mustard and just a bit of mayonnaise to help make them creamy. Feel free to adjust to suit your palate. Season to taste.
- Using a pastry bag, pipe the egg yolk mixture into the dyed egg whites. I skipped the paprika this time because I thought they would look better in pastel without it. If they were just left white, I would sprinkle with paprika.
- Chill for about 30 minutes in an air tight container or until ready to serve. These will keep a 2 days.