Description
A vibrant and flavorful twist on traditional deviled eggs, perfect for Easter brunch or any gathering.
Ingredients
Scale
- 6 large eggs
- 1/4 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon vinegar
- Salt and pepper to taste
- Fresh herbs (chives or dill)
- Food coloring (beet juice, turmeric, blue spirulina)
Instructions
- Boil the eggs: Place eggs in a saucepan, cover with cold water, bring to a boil, then cover and let sit for 9-12 minutes.
- Cool: Transfer eggs to an ice bath for 5 minutes.
- Peel: Crack and peel under running water.
- Color the eggs: Submerge peeled eggs in a mixture of water, vinegar, and food coloring for 10-15 minutes.
- Prepare the filling: Mash yolks with mayo, mustard, vinegar, and seasonings until smooth.
- Fill the eggs: Pipe or spoon the yolk mixture back into the egg whites.
- Garnish: Add herbs or paprika for an upscale finish.
- Serve: Place on a platter and enjoy!
Notes
Make-ahead tips: Prepare filling a day in advance; fill egg whites just before serving for freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 2 eggs
- Calories: 140
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg
Keywords: deviled eggs, colorful appetizers, Easter recipes