Easter Deviled Eggs

3.46 from 42 votes

Easter Deviled Eggs offer a creative twist on traditional deviled eggs by dyeing the egg whites in vibrant colors, making them a festive addition to any Easter menu. Using regular food coloring from the grocery store, you can achieve eye-catching hues, while the classic yolk mixture ensures a deliciously familiar taste. These colorful and tasty deviled eggs are sure to be a hit.

Course Appetizer

Cuisine American

Keyword deviled eggs, Easter

Prep Time 30

Total Time 30

Servings servings

Calories 77kcal

Author Laura

Equipment

Ingredients

10 hard boiled eggs
food coloring
1 tsp vinegar for each color you are using
water
½ cup mayonnaise or Miracle Whip or half of each - I use Miracle Whip

Instructions

Remove the shells from the hard boiled eggs and slice each egg in half.
Remove the yolks from the egg halves and place in a bowl. Set the yolks aside.
Get enough glasses or mugs for the number of colors you want to use. Fill the mugs or glasses 2/3 of the way full with cold water.
Add 3 drops of desired food coloring along with 1 tsp vinegar to each mug or cup.
Place egg whites in the mugs and allow to sit in the food coloring until desired color is reached. I could fit 3 egg whites in each of my mugs at a time.
Remove whites from dye and drain on a plate lined with a couple of paper towels.
Take the reserved yolks and mash them with a fork. Then mix in the 1/2 cup mayonnaise with the mashed yolk.
Pipe or spoon the yolk mix into the colored egg whites. Makes 20 deviled egg halves.

Nutrition