These colorful deviled eggs were a huge hit at my Easter table last year, especially with the kiddos. Ah pastels! How could they not be a crowd pleaser? The recipe took some experimenting for color perfection but I’ve got the food coloring concoctions down pat. Now it’s as simple as boil, peel, dye, & pipe. Enjoy!
Place your eggs in a saucepan and cover with water. Eggs should be in one even layer. Add salt. Boil the eggs for 10 minutes. Remove the eggs from the stove and leave them be for 15 minutes. Next, remove the eggs from the pan into a strainer. Run cold water over the eggs in the strainer. Let the eggs cool down to room temperature before refrigerating. This should take about 20 minutes.
Cold is key. I leave boiled eggs in the fridge for at least an hour or overnight. When I’m ready to peel them, I run cold water over them and I crack them in several places on the counter. The shell should peel off effortlessly!
Every box of McCormick® Assorted Food Colors already has a food coloring recipe for pastels but because it is specifically for eggshells, it takes some tweaking to get Easter colors for egg whites.
Simply follow my color concoctions below and add water. Leave the egg whites in the food color for 3 to 5 minutes for bolder pastels.
Pink: 8 drops of red + 3 drops of blue
Peach: 4 to 5 drops of yellow + 1 drop of red
Purple: 6 drops of red + 7 drops of blue
Mint Green: 7 drops of green + 3 drops of yellow
I prefer the “piped” look as opposed to the “scooped look”. Piping almost makes it look like a dessert or something. My deviled egg recipe is super simple. Mix the ingredients and pipe it into the egg white holes!
Let me know how your gorgeous colored deviled eggs turned out and if you discover any fabulous color combinations that I should try! Xo